Article: Creamy Mexican Soup
Creamy Mexican Soup
Servings: 4-6
Prep Time: 30 minutes
Cook Time: 40 minutes
Prepare your taste buds for a journey through the vibrant flavors of Mexico with this indulgent Creamy Mexican Soup. Whether enjoyed as a comforting meal on a chilly evening or shared with loved ones during a festive gathering, this soup is nothing short of a celebration of bold and comforting flavors.
View Original PDFIngredients
- 2 Chicken Breasts, cut into 1” cubes
- 3 Tbsp Vera Cruz Chili Infused Olive Oil, divided
- ½ large Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 Jalapeno, diced
- 3 Cloves Garlic, minced
- 4 Tbsp Jalapeno Lime White Barrel Aged Balsamic, divided
- 1 ½ Tbsp + 2 tsp Cumin & Garlic Taco Rub, divided
- ¼ cup Flour
- 3 cups Chicken Broth
- 1 can diced tomatoes, unsalted
- 1 Can Black Beans, rinsed
- 1 cup corn, frozen or canned
- 1 Lime, juiced and zested
- ½ cup Milk, room temperature
- Cilantro, Sour Cream, Shredded Cheese & Tortilla Chips to serve
Directions
- In a bowl combine the chicken with 1 Tbsp Vera Cruz Chili Olive Oil, 2 Tbsp Jalapeño Lime White Barrel Aged Balsamic, and 2 tsp Cumin & Garlic Taco Rub. Let marinate for 30 minutes up to 6 hours.
- In a soup pot (at least 4 quarts), heat the remaining 2 Tbsp Vera Cruz Chili Infused Olive Oil over medium heat. Add onion, red bell pepper, and jalapeño. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
- Season the veggies with the remaining 1 ½ Tbsp of Cumin & Garlic Taco Rub and 2 Tbsp Jalapeño Lime Balsamic.
- Turn heat to high. Add in chicken and flour, and sauté until the flour is cooked out, about 2 minutes.
- Deglaze pan with 1 cup of chicken stock, stirring and scraping the bottom. Add remaining chicken broth, tomatoes, black beans, and corn. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
- Add milk, lime juice, and zest. Stir to combine.
- Serve in bowls topped with cilantro, sour cream, shredded cheese, and tortilla chips.