Creamy Mexican Chicken Soup
Creamy Mexican Chicken Soup
Warm up with this zesty and creamy Mexican Chicken Soup, made all in one pot for easy cleanup! Top it off with fresh cilantro, creamy avocado, and a squeeze of lime for a festive touch that's sure to hit the spot!
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- Author
- Olivelle
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Servings
- 6
- Category
- Cuisine
Ingredients
- 4 Tbsp Fiesta Spice Infused Olive Oil
- 2 Carrots, diced
- 3 stalks Celery, diced
- 1 Large, Onion diced
- 2 Cloves Garlic, minced
- ½ tsp Roasted Garlic Infused Sea Salt
- 5 cups Chicken Broth
- 1 Tbsp Cumin & Garlic Taco Rub & Seasoning
- 2 Chicken Breast
- 28oz can Fire Roasted Tomatoes
- 4oz can Diced Green Chilis
- 15oz can Black Beans
- 1 cup Tortilla Chips
- 1 cup Milk
- 1 cup Mexican Cheese, shredded
- Mexican Cheese, Tortilla Chips, Avocado Sliced, Cilantro, and Lime Wedges, to garnish
Directions
- Heat a large, deep skillet or soup pot over medium high heat with oil. Once the oil is hot, add the carrots, celery, onion, garlic and salt. Sauté until tender.
- Add chicken broth, Cumin & Garlic Taco Seasoning, chicken breast(s), tomatoes, green chilies, black beans, and 1 cup of tortilla chips. Bring soup to a low boil and cook until the chicken is no longer pink and the soup has thickened.
- Remove the chicken, dice into bite size pieces, and return to soup.
- Stir in milk and cheese.
- Spoon soup into individual serving bowls. Top with cheese, tortilla chips, sliced avocado, and fresh cilantro. Serve with a lime wedge. Enjoy!