0 hours 15 mins
0 hours 30 mins
1 hours 45 mins
2 Tbsp. olive oil
1 Small yellow onion, diced
1/2 Jalapeno pepper, seeded and diced
1 Red bell pepper, chopped
2 Garlic cloves, finely minced
1 Tbsp. tomato paste
1 Cup frozen corn
1 10 Oz. Can Rotel diced tomatoes with green chilies, undrained
1 15 Oz. Can black beans, drained and rinsed
5 cups of chicken broth/stock, preferably homemade chicken broth
2 cups shredded chicken from a rotisserie chicken
2 Tsp. Ground cumin
2 Tsp. Chili powder (or more to taste)
1/2 Tsp. Guajillo chili powder (or more to taste)
1 1/2 Cups cheddar cheese, shredded and at room temperature
1/2 Cup heavy cream
Kosher salt and freshly ground black pepper
Corn tortillas, cut into strips
Diced Avocado, dressed with fresh lime juice to keep from browning
Fat free Greek Yogurt
Green onions, chopped
Shredded cheddar or Monterey Jack cheese
Sliced jalapeos (if you like the heat)
1. Prepare your garnishes before making your soup. Fry your tortillas in heated oil until lightly browned and crispy. Drain on paper towels to get rid of excess oil. Sprinkle with salt as soon as you place them on paper towel. Have your sour cream, yogurt, green onion, cheese, jalapeno and diced avocado (tossed with some fresh lime juice) in small bowls if you are serving the garnishes on the side.
2. Heat oil in a soup pot over medium heat and add the diced onions and peppers. Sauté until veggies are translucent, then add the garlic and cook for 1 more minute.
3. Add the tomato paste and work into the veggies for about one minute. Then add the corn, Rotel tomatoes, beans and chicken broth. Stir and then add the cumin, chili powder and guajillo chili and mix in. Heat until almost boiling. Taste and adjust seasoning if needed. Add more salt, pepper and/or chili powder if needed. If you like spicy, this is the time to add more chili powder. Add the shredded chicken and heat through (about five minutes).
4. Reduce heat to low and add in the shredded cheese 1/2 cup at a time allowing it to incorporate slowly. When it is fully incorporated AND BEFORE the soup gets too hot add the heavy cream and let everything heat through and get hot and bubbly.
5. Taste and add any additional salt or pepper as needed. Serve in warmed bowls and garnish with the toppings of your choice OR serve garnishes on the side. Enjoy.
NOTE: This is an easy and incredibly delicious soup recipe. I like that it gets nice and creamy from the addition of both the cheese and heavy cream. I’ve had this soup where it is more of a tomato broth and while I like it, this is a much richer and heartier soup that is perfect as a stand alone meal. It is filled with veggies, cheese and chicken so it really is a great meal. Don’t forget to squeeze a little lime on top. It really does brighten up the whole dish.
I have just a few tips for getting the soup just right. Be sure your soup is on low heat and not to hot when you are adding your ROOM TEMPERATURE cheese. Room temperature cheese will help it melt better and the cheese and cream won’t “break” if the temperature is low. Once everything is incorporated, you can increase the heat and get it hot and bubbly.
You’ll note I use my own chicken stock which I keep in the freezer most of the time. Feel free to use a good store bought one if you don’t have time to make mine. The soup will turn out just fine.
Once you have a delicious base, this soup becomes all about the toppings. More is good…lol. Top with as much as you like and use what you like. I will often just serve all the toppings on the side and let everyone help themselves. That makes it much easier and a lot more fun for everyone. I’ll also have sliced Jalapenos and hot sauce available for those that go for the burn! If you enjoy soup, be sure to check out my other soup recipes here. Enjoy!