Description
This creamy chicken tortilla soup is a comforting and flavorful dish that’s easy to prepare.
Ingredients
Scale
- 1–2 tablespoons avocado oil (can sub olive oil)
- 1 lb. boneless/skinless chicken breast
- Salt to taste
- Pepper to taste
- ½ cup beer
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 3 poblano peppers (seeded and diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1–2 teaspoons hot sauce (I use Frank’s)
- 2 teaspoons Worcestershire sauce
- ½ cup chunky salsa
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can whole kernel corn, drained
- 6 cups chicken broth
- 1 chicken bouillon cube
- 1/3 cup cream cheese (at room temperature)
- 1 cup Monterey jack cheese (shredded)
- 3 tablespoons cilantro (roughly chopped)
- ¾ teaspoon chili powder
- ¾ teaspoon mustard powder
- ¾ teaspoon oregano
- ¾ teaspoon smoked paprika
- ¾ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Combine the seasonings (chili powder, mustard powder, oregano, smoked paprika, cumin, onion powder, garlic powder) and set aside. Measure out remaining ingredients before beginning.
- Pat the chicken dry and season with salt/pepper. Sprinkle 1 ½ teaspoons of the combined seasoning mixture over each side of the chicken.
- Heat the oil in a 4 quart soup pot over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden crust has developed. Remove and let rest for 10 minutes, then shred or dice.
- Add the beer and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 3-4 minutes.
- Add the butter and the onions and soften for 4 minutes. Add the peppers and the garlic and soften for 3 minutes.
- Add the tomato paste, hot sauce, Worcestershire sauce, and remaining seasonings and stir to combine. Cook for 2 minutes.
- Add the salsa, black beans, corn, chicken broth, and chicken bouillon. Bring to a boil, then reduce to a simmer.
- Add the chicken back along with the cream cheese. Simmer very gently until the chicken is cooked through and the cream cheese is melted, about 10 minutes. Stir occasionally to incorporate the cream cheese.
- Reduce heat to low and sprinkle in the shredded cheese. Garnish with cilantro and serve.
Notes
- For the beer, any light lager or ale works well.
- To make it spicier, add more hot sauce or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg