Description
A delightful fusion of traditional Mexican flavors and comforting creaminess, this hearty soup combines tender chicken, zesty spices, and a rich, velvety base. Perfect for chilly evenings or whenever you crave a warm, satisfying meal.
Ingredients
- 3 tbsp crushed corn tortilla chips
- 2 tbsp vegetable oil
- 1 yellow onion, diced
- 2 jalapeño peppers, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 29 oz fire-roasted diced tomatoes and green chilies (two 14.5-ounce cans)
- 11 oz canned corn kernels (one can)
- 14.5 oz canned black beans, rinsed and drained (one can)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ⅛ tsp crushed red pepper flakes (optional)
- 3 boneless, skinless chicken breasts (or 3 cups cooked cubed chicken)
- Juice of 1 lime
- 1 cup heavy cream, at room temperature
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Tortilla Chips: Crush enough tortilla chips to make 3 tablespoons and set aside.
- Sauté the Aromatics: Heat a Dutch oven over medium heat and add the vegetable oil. Sauté the diced onions for about 3 minutes until softened. Add the diced jalapeños and cook for another minute. Stir in the minced garlic and cook for 30 seconds.
- Combine Base Ingredients: Add the chicken broth, diced tomatoes with green chilies, corn, black beans, chili powder, cumin, smoked paprika, crushed red pepper flakes (if using), and crushed tortilla chips. Stir to combine.
- Cook the Chicken: If using raw chicken breasts, add them to the pot. Reduce the heat to low and let the soup simmer for 20 minutes until the chicken is cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot and shred using two forks. Return it to the pot. (If using pre-cooked chicken, add it now.)
- Finish the Soup: Stir in the lime juice and heavy cream. Season with salt and black pepper. Cook until heated through.
- Serve: Ladle into bowls and garnish with shredded cheese, tortilla strips, sour cream, cilantro, or avocado. Serve with lime wedges.
Notes
- For a vegetarian version, omit the chicken and use extra beans and vegetables. Swap chicken broth for vegetable broth.
- To adjust spice levels, modify the amount of jalapeños and red pepper flakes.
- For a thicker consistency, add extra crushed tortilla chips or a cornstarch slurry.
