Mexi Chicken And Black Bean Soup
Servings 6-8
INGREDIENTS:
oil, as needed
1 carrot, finely diced
1 large celery rib, diced
1 medium onion, chopped
4 large garlic cloves, minced (garlic lovers can use more)
1 teaspoon crushed chili flakes, or adjust to taste
2 tablespoons all-purpose flour
4 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes, undrained
1 (10 ounce) can Rotel tomatoes with chilies, diced
1 package taco seasoning mix (such as Old El Paso taco seasoning mix)
10 corn tortillas ( broken or cut into small pieces, more for garnish)
2-1/2 cups cooked chopped chicken
1 cup light cream
1 (14 ounce) can black beans, drained
1-1/2 cups shredded Monterey Jack cheese (can use more if desired plus more for garnish)
seasoned salt and fresh ground black pepper to taste
INSTRUCTIONS:——————————————
Heat oil in a medium saucepan over medium-high heat (use enough oil to coat the bottom of the saucepan).
Add in onions, carrots and celery; saute until tender (about 4 minutes).
Add in garlic and chili flakes; cook stirring for about 2 minutes.
Add in flour and stir for 1 minute.
Add chicken broth and bring to boil.
Add in diced tomatoes with their juice, Rotel, taco seasoning and chicken.
Break the tortillas into pieces and add to broth mixture; bring to a boil over medium-high heat.
Reduce heat to low and simmer for about 20 minutes or until tortillas are thoroughly combined in the liquid, stirring frequently.
Mix in the Jack cheese; simmer on low heat for additional 10 minutes.
Add light cream and black beans; simmer for additional 10 minutes.
Season with seasoned salt and pepper to taste.
If you like a thicker soup add in more crushed tortillas, then stir into soup until combined.
Garnish with shredded cheese and broken tortilla chips.
Related posts:
- Spicy Mexi Chicken Corn and Black Bean Taco Soup
Mexi Grilled Chicken And Black Bean Salad
Mexi Turkey Black Bean Taco Pasta Salad
Spicy Mexi Tomato Chicken Soup
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