TexMex Chicken Soup
Explore the delicious flavors of Tex Mex with this creamy chicken soup, featuring fire roasted corn and black beans.
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Equipment
Ingredients
Soup base
- 2 tbsp Butter (for charring corn)
- 1 cup Corn
- 2 tbsp Butter (for sautéing onions, jalapeños, and garlic)
- 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 the butter in a large dutch oven over medium heat.
- Add the corn and allow the kernels to slightly char. It is important to let the kernels sit and not constantly stir the corn.
- Remove corn from dutch oven and begin melting butter in the dutch oven.
- Sauté onions, jalapeño, and garlic in the melted butter.
- Pour the chicken broth into the dutch oven and add chicken, diced tomatoes, cayenne pepper, cumin, and taco seasoning.
- Cover and simmer for about 25 minutes.
- When chicken is cooked through, remove it from dutch oven and shred. Return the shredded chicken to the soup.
- Add the 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.
Nutrition
Serving: 1cupCalories: 425kcal
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