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Yields: 12 servings Prep time: 10 min Cook time: 40 min |
Ingredients: • 3 Tablespoons butter • 1 small yellow onion (diced) • 1 jalapeño pepper (chopped) • 1 Tablespoon minced garlic • 4 Tablespoons tomato paste • 2 - 15 ounce cans corn (drained) • 2 - 15 ounce cans black beans (drained) • 2 - 10 ounce cans diced tomatoes with green chiles (drained) • 8 cups chicken broth • 4 cups cooked shredded chicken • 1 package taco seasoning (1 ounce) • 2½ cups heavy cream • 2 heaping cups Monterey Jack shredded cheese • 1 lime (halved) • Cilantro for topping • Avocado for serving • 2 cups seasoned baked tortilla strips |
TOOLS NEEDED:
| 3.CLAD STOCKPOT (7 QT.) | STAINLESS STEEL SPOON SET |
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1. Heat butter over medium high heat in stockpot. Then add garlic and onion. Sauté for 3 minutes. Then add the jalapeño pepper and cook for another minute.
2. Stir in tomato paste and add the diced tomatoes and shredded chicken. You can use store-bought shredded chicken or you can cook 2 chicken breasts separately and then shred. Stir and lower heat to medium.
3. Add corn and beans Squeeze in juice from ½ lime. (Save the other half for serving.)
4. Stir in chicken broth and taco seasoning packet Bring to a low boil. Cover and cook for 40 minutes.
5. Turn heat off. Add cream and cheese. Stir until well combined.
6. Add in the tortilla strips either to the pot or top the soup upon serving.
7. Garnish with avocado, cilantro, and sliced jalapeños if desired.
