Creamy Mexican Soup

Creamy Mexican Soup

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

• 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 for creamy Mexican soup;

1. In a bowl combine the chicken with 1 Tbsp Vera Cruz Chili 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 2 Tbsp Jalapeño Lime Balsamic. 

4. Turn heat to high then add in chicken and flour, sauté until the flour is cooked out, about 2 minutes. 

5. Deglaze pan with 1 cup of chicken stock and stir, scraping the bottom of the pot. Add in remaining chicken broth, tomatoes, black beans, and corn. Bring soup to a simmer then turn heat to low, cover, and cook for 20 minutes. 

6. Add the milk, lime juice and zest of one lime. Stir to combine. 

7. Dish soup into bowl and top with cilantro, sour cream, shredded cheese, and tortilla chips. Enjoy!