Creamy Mexican Chicken Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
½ medium onion, chopped
03 -
2 cups cooked chicken (rotisserie chicken recommended)
04 -
1 cup heavy/whipping cream
→ Canned Goods
05 -
1 (28 ounce) can crushed tomatoes
06 -
1 (10 ounce) can Rotel diced tomatoes with green chilies
07 -
1 cup chicken broth
08 -
1 (12 ounce) can corn, drained
09 -
1 (14 ounce) can black beans, drained & rinsed
→ Seasonings
10 -
1 teaspoon garlic powder
11 -
1 teaspoon smoked paprika
12 -
½ tablespoon chili powder
13 -
Salt & pepper to taste
→ Optional Toppings
14 -
Tortilla strips
15 -
Avocado
16 -
Sour cream
17 -
Tex-Mex cheese
# Instructions:
01 -
Add the oil and onion to a soup pot and sauté over medium-high heat for 5-7 minutes or until it's lightly browned.
02 -
Stir in the crushed tomatoes, Rotel, and chicken broth, followed by the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and increase the heat to high.
03 -
Once the soup has come to a boil, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes.
04 -
Stir in the cream and chicken and let it warm through for 3-5 minutes. Taste and season with salt & pepper as needed.
# Notes:
01 -
Don't substitute canned tomatoes as they add thickness to the soup
02 -
Use only full-fat cream to prevent curdling
03 -
Can substitute Rotel with 4 oz can of diced green chilies