Prep Time: 30 minutes | Cook Time: 40 minutes | Servings: 4-6 | Author: Olivelle
Take your taste buds on a flavorful journey with this Creamy Mexican Soup, packed with bold, vibrant flavors that will warm you from the inside out. Whether you're enjoying it as a comforting meal on a chilly night or sharing it with loved ones during a festive gathering, this soup is a celebration of rich, comforting flavors that everyone will love!
Ingredients:
- 2 chicken breasts, cut into 1" cubes
- 3 Tbsp Vera Cruz Chili Infused Olive Oil, divided (see substitution notes at the bottom of recipe)
- 1/2 large yellow onion, diced
- 1 jalapeno, diced
- 3 garlic cloves, minced
- 4 Tbsp Jalapeno Lime White Barrel Aged Balsamic, divided
- 1 1/2 Tbsp + 2 tsp Cumin & Garlic Taco Rub, divided
- 1/4 cup flour
- 3 cups chicken broth
- 1 can diced tomatoes, unsalted
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 lime, juiced and zested
- 1/2 cup milk, room temp
- cilantro, sour cream, shredded cheese & tortilla chips, to serve
Directions:
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In a bowl combine the chicken with 1 Tbsp Vera Cruz Chili Infused Olive Oil, 2 Tbsp Jalapeño Lime White Barrel Aged Balsamic, and 2 tsp Cumin & Garlic Taco Rub & Seasoning. Let marinate 30 minutes up to 6 hours.
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In a soup pot at least 4 quarts or bigger, heat the remaining 2 Tbsp Vera Cruz Chili Infused Olive Oil over medium heat. Add in the diced onion, red bell pepper, and jalapeño. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
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Season the veggies with the remaining 1 ½ Tbsp of Cumin & Garlic Taco Rub and Seasoning and 2 Tbsp Jalapeño Lime White Barrel Aged Balsamic.
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Turn the heat to high then add in the chicken and flour. Sauté until the flour is cooked out, about 2 minutes.
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Deglaze the pan with 1 cup of chicken stock and stir, scraping the bottom of the pot. Add in the remaining chicken broth, tomatoes, black beans, and corn. Bring soup to a simmer then turn the heat to low, cover, and cook for 20 minutes.
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Add the lime juice, zest and milk. Stir to combine.
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Dish soup into bowls and top with cilantro, sour cream, shredded cheese, and tortilla chips. Enjoy!
Chivilla Bay Olive Oil Substitution Notes:
You can switch out the Vera Cruz Chili Olive Oil for Green Chile Olive Oil.
- Vera Cruz Chili Olive Oil: has a smoky, slightly earthy chili flavor with medium heat.
- Green Chile Olive Oil: milder and a bit fresher tasting - think green pepper spice instead of red chili warmth.
How it affects the Recipe:
You'll still get great depth and flavor - it'll just lean a little brighter and greener instead of smoky and robust.
If you want to balance that out, try adding:
- 1/4 tsp smoked paprika or a pinch of chipotle powder (optional)
- Or roast the jalapeno before adding it for a smoky edge.
Otherwise, it's a perfect 1:1 swap - use the same amount and follow the recipe exactly as written.
