Creamy Chicken Tortilla Soup
Ingredients
- 1 Tablespoon olive oil
- 2 chicken breasts cut into small pieces
- 1 Tablespoon taco seasoning
- 3 Tablespoons butter
- 1 onion chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 habanero pepper finely chopped
- 2 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper
- 3 Tablespoons flour
- 1 32-ounce box chicken stock
- 2 cups half-and-half
- 1 can Rotel
- 1 can red kidney beans drained
- 1 can black beans drained
- 2 ears fresh corn or 1 cup frozen corn kernels
- 1/2 cup fresh cilantro
- Tortilla chips
- Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
- Sargento® Traditional Cut Shredded Pepper Jack Cheese
- Sour cream
- Avocado slices
Instructions
- Heat olive oil in a Dutch oven over medium high heat. Toss chicken with taco seasoning and add to the pan in batches. When the chicken is browned, remove and transfer to a plate. Cook the rest of the chicken and set aside.
- Add butter to the empty pot and melt. Add onion, all peppers, and garlic. Cook until soft, about 10 minutes.
- Add the spices and cook for an additional minute. Add the flour and cook for one minute longer.
- Add the broth and half-and-half. Bring to a bubble. Reduce heat to low, and add the chicken back to the pot. Add Rotel, beans and corn. Simmer for 20 minutes, being careful to not bring to a boil.
- Right before serving, stir in chopped cilantro.
- Crumble tortilla chips in the bottom of a bowl. Ladle soup on top and add a generous amount of cheese. Garnish with sour cream and avocado.
Nutrition
Serving: 1gCalories: 431kcalCarbohydrates: 40gProtein: 23gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 67mgSodium: 788mgFiber: 9gSugar: 8g
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