Introduction
Indulge in a comforting bowl of chicken soup that’s bursting with flavors and topped off with delicious cheese quesadilla croutons. This hearty dish combines tender shredded chicken with a medley of vegetables and spices, making it perfect for any occasion. The added crunch from the croutons elevates the soup, creating a delightful textural contrast that will warm you up inside and out.
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
Cheese Quesadilla Croutons:
2 (6-inch) flour tortillas
½ cup freshly grated Monterey Jack cheese
1 tablespoon unsalted butter
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4-6 servings
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.
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
Cooking Tips
– Make sure to use cooked, shredded chicken to save time. Rotisserie chicken works well.
– Adjust spices according to taste; if you prefer a spicier soup, consider adding more chili powder or a diced jalapeño.
Serving Suggestions
– Serve with tortilla chips or crusty bread for additional texture.
– This soup can be stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.
Garnish Ideas
– Other garnishes can include sour cream or Greek yogurt for creaminess.
– Fresh lime juice enhances the brightness of the flavors; don’t skip it!
Cook techniques
Sautéing
Sautéing involves cooking food quickly in a small amount of oil or fat. In this recipe, the diced onion is sautéed in olive oil and butter to soften the texture and enhance the flavor before adding the spices.
Simmering
Simmering is a cooking technique that involves cooking food gently in liquid at a temperature just below boiling. The soup is simmered to allow the flavors from the ingredients to meld together perfectly.
Mixing
Mixing is the process of combining ingredients to achieve a uniform consistency. Here, ingredients like diced tomatoes, beans, and stock are mixed to create a cohesive soup base.
Cooking Tortillas
Cooking tortillas involves heating them until golden brown and pliable. This technique ensures the quesadilla is crispy on the outside and allows the cheese to melt perfectly inside.
Chopping and Garnishing
Chopping refers to cutting ingredients into smaller pieces for garnishing the soup. Fresh ingredients like cilantro, green onions, and avocado enhance the soup’s presentation and flavor.
FAQ
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken, but it will need to be cooked and shredded before adding to the soup. Consider boiling or roasting it in advance.
What can I substitute for pinto beans?
You can substitute pinto beans with black beans or kidney beans if preferred.
Can I make this soup vegetarian?
Absolutely! Omit the chicken and use vegetable stock instead of chicken stock, as well as add more vegetables or plant-based protein sources.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Can I freeze the soup?
Yes, this soup can be frozen. Let it cool completely, then transfer to a freezer-safe container for up to 3 months. Reheat on the stove when ready to serve.
Conclusion
This savory chicken soup combines the warmth of spices, the richness of ingredients, and the comfort of a hearty meal. The addition of cheese quesadilla croutons not only provides a delightful crunch but also enhances the overall flavor experience. Each bowl is a nutritious and satisfying option for any dinner or gathering, making it an ideal choice for those seeking a delicious and easy recipe.
More recipes suggestions and combination
Spicy Black Bean Soup
Replace pinto beans with black beans and add a diced jalapeño for extra heat. Garnish with sour cream and tortilla strips.
Creamy Chicken Tortilla Soup
Add 1 cup of heavy cream towards the end of the cooking process for a richer texture, and serve with crispy tortilla chips.
Vegetable Chicken Stew
Incorporate diced carrots and zucchini along with the other ingredients for a more robust vegetable presence.
Green Chile Chicken Enchiladas
Use the same base ingredients to make enchiladas, filling corn tortillas with the mixture, rolling them up, and topping with enchilada sauce and cheese before baking.
Chili Lime Grilled Chicken
Marinate chicken in lime juice, chili powder, and cumin before grilling. Serve with a side of corn salsa for a complementary dish.
Chicken and Corn Tacos
Use the soup mixture to fill soft taco shells, topped with avocado and cilantro for a tasty taco night twist.
