Chicken Taco Soup with Cheese Quesadillas
User Reviews
5
Chicken Taco Soup with Cheese Quesadillas
Description
Chicken Taco Soup with Cheese Quesadillas combines shredded chicken, fire-roasted diced tomatoes, tomato sauce, pinto beans, corn, and diced green chiles in a seasoned broth using chili powder, cumin, smoked paprika, and tomato paste. The soup simmers to meld flavors and develops a rich savory base with a mild smoky touch.
The inclusion of corn adds subtle sweetness and texture, while garnishes like fresh cilantro, green onions, avocado, shredded white cheddar, and lime juice brighten the dish. Cheese quesadillas cooked in butter and cut into croutons provide a crispy, cheesy topping that complements the soup's warmth.
This soup can be prepared on the stovetop or in a slow cooker, allowing flexibility in cooking method. Adding corn near the end preserves its texture. The soup works as a filling meal on its own or as a part of casual dining, suitable for cooler days or casual dinners.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 4 garlic minced, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 2 ½ cups cooked, shredded chicken
- 2 (4 ounce) diced green chiles
- 1 (14 ounce) diced tomatoes fire-roasted, canned
- 1 (14 ounce) tomato sauce canned
- 3 to 4 cups chicken stock low-sodium
- 1 (14 ounce) pinto beans drained and rinsed, canned
- 1 cup corn frozen
- 1 lime juiced
for topping:
- cilantro fresh, chopped
- green onions fresh, chopped
- White Cheddar Cheese shredded
- avocado sliced
- lime wedges
cheese quesadilla croutons
- 1 tablespoon butter unsalted
- 2 flour tortillas 6-inch
- ½ cup Monterey jack cheese freshly grated
Instructions
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper. Cook, stirring often, until the onions are softened, about 5 minutes. Stir in the chili powder, cumin and paprika. Stir in the tomato paste and cook for 2 minutes.
- Add in the chicken, green chiles, fire roasted tomatoes, tomato sauce and chicken stock. Add in the beans. Stir well. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 20 minutes. Uncover and add the corn. Cook for 10 to 15 more minutes.
- Squeeze in the juice of 1 lime. Serve immediately with the cheese quesadillas on top and lots of your favorite garnishes.
- If you’re making this in the slow cooker, add everything but the corn to the slow cooker and cook on low. You can cook this up to 6 to 8 hours – or it will taste great after 2 hours! About 15 minutes before serving, I stir in the frozen corn.
cheese quesadilla croutons
- Heat a skillet over medium heat and add the butter. Place one tortilla on a cutting board and add spread the cheese evenly over top. Place the other tortilla on top.
- Gently transfer the quesadilla to the skillet. Cook on both sides until golden and crispy, about 3 minutes per side. Transfer the quesadilla back to the cutting board. Let it cool for 5 minutes so the cheese can set slightly.
- Slice the quesadilla into pieces (I like to do squares) and serve immediately with the soup!
User Reviews
Overall Rating
5
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