Introduction
If you’re in the mood for a deliciously hearty soup, look no further. This recipe combines tender, shredded chicken with a medley of vegetables and spices, creating a warming dish perfect for any occasion. Enhanced by cheesy quesadilla croutons, this flavorful soup is both satisfying and comforting, making it an ideal choice for family dinners or gatherings with friends.
Detailed Ingredients with Measures
– 2½ cups cooked, shredded chicken
– 1 sweet onion, diced
– 2 (4-ounce) cans diced green chiles
– 1 (14-ounce) can fire-roasted diced tomatoes
– 1 (14-ounce) can pinto beans, drained and rinsed
– 1 cup frozen corn
– 1 (14-ounce) can tomato sauce
– 3 to 4 cups low-sodium chicken stock
– 1 tablespoon olive oil
– 1 tablespoon unsalted butter
– 1 tablespoon tomato paste
– 4 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon smoked paprika
– ¼ teaspoon salt
– ¼ teaspoon pepper
– Juice of 1 lime
– Fresh chopped cilantro, for garnish
– Fresh chopped green onions, for garnish
– Sliced avocado, for garnish
– Lime wedges, for serving
– Shredded white cheddar cheese, for garnish
Prep Time
Approximately 15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4-6
Directions
1. **Prepare the Soup:**
In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional minute until the spices are fragrant. Add the tomato paste and cook, stirring, for another minute. Pour in the fire-roasted diced tomatoes, diced green chiles, pinto beans, frozen corn, tomato sauce, and chicken stock. Stir to combine. Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld. Add the cooked, shredded chicken to the pot and continue to simmer for an additional 10 minutes. Stir in the lime juice just before serving.
2. **Prepare the Cheese Quesadilla Croutons:**
Heat a skillet over medium heat. Butter one side of each flour tortilla. Place one tortilla, buttered side down, in the skillet. Sprinkle the grated Monterey Jack cheese evenly over the tortilla. Top with the second tortilla, buttered side up. Cook until the bottom is golden brown and the cheese begins to melt, about 2-3 minutes. Flip the quesadilla and cook the other side until golden brown and the cheese is fully melted. Remove from the skillet and let it cool slightly before cutting into small squares to serve as croutons.
3. **Serve:**
Ladle the soup into bowls. Top each serving with cheese quesadilla croutons. Garnish with fresh chopped cilantro, green onions, sliced avocado, shredded white cheddar cheese, and lime wedges as desired. Enjoy your delightful soup!
Detailed Directions and Instructions
Prepare the Soup:
In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional minute until the spices are fragrant. Add the tomato paste and cook, stirring, for another minute. Pour in the fire-roasted diced tomatoes, diced green chiles, pinto beans, frozen corn, tomato sauce, and chicken stock. Stir to combine. Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld. Add the cooked, shredded chicken to the pot and continue to simmer for an additional 10 minutes. Stir in the lime juice just before serving.
Prepare the Cheese Quesadilla Croutons:
Heat a skillet over medium heat. Butter one side of each flour tortilla. Place one tortilla, buttered side down, in the skillet. Sprinkle the grated Monterey Jack cheese evenly over the tortilla. Top with the second tortilla, buttered side up. Cook until the bottom is golden brown and the cheese begins to melt, about 2-3 minutes. Flip the quesadilla and cook the other side until golden brown and the cheese is fully melted. Remove from the skillet and let it cool slightly before cutting into small squares to serve as croutons.
Serve:
Ladle the soup into bowls. Top each serving with cheese quesadilla croutons. Garnish with fresh chopped cilantro, green onions, sliced avocado, shredded white cheddar cheese, and lime wedges as desired.
Notes
Ingredient Substitutions:
Feel free to use rotisserie chicken or leftover roasted chicken for quicker preparation. You can also substitute the pinto beans with black beans if preferred.
Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving. The quesadilla croutons are best enjoyed fresh but can be stored in an airtight container for a short period.
Make it Spicy:
For a spicier version, add diced jalapeños or your favorite hot sauce during the cooking process.
Serving Suggestions:
Serve with additional lime wedges for an extra burst of freshness, and offer tortilla chips on the side for added crunch.
Cook techniques
Sauteeing Aromatics
In a large pot, heat olive oil and butter over medium heat to develop flavors. Add diced onion and cook until softened.
Spice Blooming
Stir in minced garlic, ground cumin, chili powder, and smoked paprika. Cooking the spices for a minute enhances their flavor by blooming them in the fat.
Combining Ingredients
Add fire-roasted diced tomatoes, diced green chiles, pinto beans, frozen corn, tomato sauce, and chicken stock. Stir everything to combine for a cohesive soup base.
Simmering
Bring the mixture to a simmer and let it cook for 20 minutes to allow flavors to meld. This process helps the soup develop a rich taste.
Incorporating Chicken
Add cooked, shredded chicken during the final simmer to heat through without overcooking the meat, keeping it tender.
Lime Juice Addition
Stir in lime juice just before serving to enhance freshness and acidity, balancing the flavors of the soup.
Cheese Quesadilla Croutons Preparation
Butter one side of each tortilla, fill with grated cheese, and cook in a skillet until golden brown. This technique creates crispy croutons with a gooey cheese center.
Cutting Quesadilla
Once cooked, let the quesadilla cool slightly before cutting into small squares. This makes it easier to serve as croutons.
FAQ
Can I use other types of beans in the soup?
Yes, you can substitute with black beans or kidney beans if preferred.
What can I use instead of chicken stock?
You can use vegetable broth or water with added seasonings for a lighter flavor.
Is it possible to make the soup vegetarian?
Yes, simply omit the chicken and use vegetable stock, along with additional vegetables or beans for protein.
How can I adjust the spice level?
Adjust the amount of chili powder or add fresh jalapeños for extra heat, based on your preference.
What toppings can I add to the soup?
Feel free to add additional garnishes like sour cream, diced tomatoes, or different types of cheese.
Conclusion
This flavorful Chicken Chili Soup paired with cheesy quesadilla croutons makes for a comforting and satisfying meal. The combination of shredded chicken, spices, and fresh garnishes creates a delightful bowl of warmth, perfect for any occasion. With the added crunch from the quesadilla croutons, each bite is a delicious experience.
More recipes suggestions and combination
Chicken Tacos
Use the shredded chicken and spices to make delicious chicken tacos. Serve in corn tortillas with fresh salsa, avocado, and cilantro.
Chili Mac
Add cooked pasta to the chicken chili soup for a hearty chili mac. Top with shredded cheese and bake until bubbly for an oven-baked version.
Stuffed Bell Peppers
Mix the chicken chili soup with cooked rice, stuff into halved bell peppers, and bake. Top with cheese and serve with a side salad.
Chicken Enchiladas
Roll the shredded chicken and cheese into flour tortillas, place in a baking dish, cover with salsa and cheese, and bake until bubbly.
White Chicken Chili
Replace pinto beans with white beans and add diced green bell peppers for a lighter version of chili. Serve with tortilla chips on the side.
Chicken Quesadillas
Use the shredded chicken and cheese to make easy quesadillas. Serve with sour cream and salsa for dipping.
