Creamy Chicken Tortilla Soup


INGREDIENTS

  • 1 Tablespoon olive oil
  • 2 chicken breasts, cut into small pieces
  • 1 Tablespoon taco seasoning
  • 3 Tablespoons butter
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 habanero pepper, finely chopped
  • 2 cloves garlic
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • Salt and pepper
  • 3 Tablespoons flour
  • 1 (32-ounce) box chicken stock
  • 2 cups half-and-half
  • 1 can Rotel
  • 1 can red kidney beans, drained
  • 1 can black beans, drained
  • 2 ears fresh corn or 1 cup frozen corn kernels
  • 1/2 cup fresh cilantro
  • Tortilla chips
  • Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
  • Sargento® Traditional Cut Shredded Pepper Jack Cheese
  • Sour cream
  • Avocado slices

METHOD:

  1. Heat olive oil in a Dutch oven over medium high heat. Toss chicken with taco seasoning and add to the pan in batches. When the chicken is browned, remove and transfer to a plate. Cook the rest of the chicken and set aside.
  2. Add butter to the empty pot and melt. Add onion, all peppers, and garlic. Cook until soft, about 10 minutes.
  3. Add the spices and cook for an additional minute. Add the flour and cook for one minute longer.
  4. Add the broth and half-and-half. Bring to a bubble. Reduce heat to low, and add the chicken back to the pot. Add Rotel, beans and corn. Simmer for 20 minutes, being careful to not bring to a boil.
  5. Right before serving, stir in chopped cilantro.
  6. Crumble tortilla chips in the bottom of a bowl. Ladle soup on top and add a generous amount of cheese. Garnish with sour cream and avocado.
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