I love Texas, especially San Antonio. This recipe is inspired by the fabulous food we had at the Market Square.
Tex Mex chicken soup is a perfect combination of fire roasted corn, black beans, and chicken, in a creamy, cheesy soup base. It’s great with tortilla chips on the side for dipping or crushed on top.
TexMex Chicken Soup
Ingredients
Soup base
- 1 cup Corn
- 2 tbsp Butter
- 1 cup White onion, chopped
- 2 Jalepenos
- 4 Garlic cloves
- 1 pint Diced tomatoes
- 1 15oz can black beans
- 6 cups Chicken broth
- 2 Chicken breasts
- 1 tsp Cayenne pepper
- 1 tsp Cumin
- 3 tbsp Taco seasoning
- 1/2 cup Heavy cream
- 1 cup Shredded cheddar cheese
Topping
- 1 Avocado
- Mexican crema
- Shredded cheddar cheese
Instructions
- Melt butter in a large dutch oven over medium heat.
- Add corn and allow kernels to slightly char. It is important to let the kernels sit and not constantly stir the corn.
- Remove corn from dutch oven and add butter.
- Saute onions and jalepeno in the melted butter.
- When onions are cooked through and translucent, add garlic and continue to saute for approximately 1 more minute
- Pour chicken broth into the dutch oven and add chicken, diced tomatoes, cayenne pepper, cumin, and taco seasoning.
- Cover and simmer for about 30 minutes.
- When chicken is cooked through, remove from dutch oven and shred. Return shredded chicken to the soup.
- Add charred corn and drained black beans. cover and simmer for 10 minutes.
- Remove cover and stir in heavy cream. Turn off the heat.
- Slowly add shredded cheddar cheese to soup, stirring continuously to incorporate with the soup base.
- Ladle soup into soup bowls. Top with a small dollop of mexican crema, diced avocado, and shredded cheddar cheese.
- Serve with tortilla chips.
