Creamy Mexican Soup

Creamy Mexican Soup

Take your taste buds on a flavorful journey with this Creamy Mexican Soup, packed with bold, vibrant flavors that will warm you from the inside out. Whether you're enjoying it as a comforting meal on a chilly night or sharing it with loved ones during a festive gathering, this soup is a celebration of rich, comforting flavors that everyone will love!

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Author

Olivelle

Prep Time

30 minutes

Cook Time

40 minutes

Servings

4-6

Category

Ingredients

• 2 Chicken Breasts, cut into 1” cubes
• 3 Tbsp Vera Cruz Chili Infused Olive Oil, divided
• ½ Large Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 1 Jalapeño, diced
• 3 Cloves Garlic, minced
• 4 Tbsp Jalapeño Lime White Barrel Aged Balsamic, divided
• 1 ½ Tbsp + 2 tsp Cumin & Garlic Taco Rub, divided
• ¼ cup Flour
• 3 cups Chicken Broth
• 1 can Diced Tomatoes, unsalted
• 1 can Black Beans, rinsed and drained
• 1 cup Corn, frozen or canned
• 1 Lime, juiced and zested
• ½ cup Milk, room temp
• Cilantro, Sour Cream, Shredded Cheese & Tortilla Chips, to serve

Directions

1. In a bowl combine the chicken with 1 Tbsp Vera Cruz Chili Infused Olive Oil, 2 Tbsp Jalapeño Lime White Barrel Aged Balsamic, and 2 tsp Cumin & Garlic Taco Rub & Seasoning. Let marinate 30 minutes up to 6 hours. 
2. In a soup pot at least 4 quarts or bigger, heat the remaining 2 Tbsp Vera Cruz Chili Infused Olive Oil over medium heat. Add in the diced onion, red bell pepper, and jalapeño. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
3. Season the veggies with the remaining 1 ½ Tbsp of Cumin & Garlic Taco Rub and Seasoning and 2 Tbsp Jalapeño Lime White Barrel Aged Balsamic.
4. Turn the heat to high then add in the chicken and flour. Sauté until the flour is cooked out, about 2 minutes. 
5. Deglaze the pan with 1 cup of chicken stock and stir, scraping the bottom of the pot. Add in the remaining chicken broth, tomatoes, black beans, and corn. Bring soup to a simmer then turn the heat to low, cover, and cook for 20 minutes. 
6. Add the lime juice, zest and milk. Stir to combine. 
7. Dish soup into bowls and top with cilantro, sour cream, shredded cheese, and tortilla chips. Enjoy!