Creamy Chicken Tortilla Soup
, Makes about 13 cups
A creamy, mildly spicy Tex-Mex soup of shredded chicken, corn, beans and tomatoes, thickened with cheddar and cream cheese.
| 30 g butter | Sauté onion & jalapeño 5-6 min | Add garlic, cook 1 min | Add remaining ingredients, bring to bubble | Simmer partly covered 20-25 min; shred chicken | Stir in cheeses on low until smooth | Season to taste, garnish & serve |
| 1 small yellow onion, diced | ||||||
| 1 jalapeño pepper, diced | ||||||
| 3 cloves garlic, diced | ||||||
| 1 tbsp tomato paste | ||||||
| 1 425 g can corn, drained | ||||||
| 1 285 g can Rotel diced tomatoes with green chilies, undrained | ||||||
| 1 425 g can black beans, drained and rinsed | ||||||
| 1.2 L chicken broth | ||||||
| 2 small boneless skinless chicken breasts (or 280 g shredded chicken) | ||||||
| 1 pinch cayenne pepper | ||||||
| 1 tsp cumin | ||||||
| 1-2 tsp hot sauce | ||||||
| 28 g packet taco seasoning (about 3 tbsp) | ||||||
| 150 g shredded cheddar cheese | ||||||
| 80 g softened cream cheese | ||||||
| Corn or flour tortillas, for garnish |
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