Updated: Mar 20, 2020
Few things make me feel better than soup, it's like a warm hug in a bowl. My friends poke fun at my penchant for the dish even during the warmer months. Keep reading for one of my favorite and most flavorful soups that I can always count on to comfort and please. This recipe makes a lot so plan to share with some lucky friends or store in the freezer for a rainy day!
4 cloves (2 teaspoons) minced garlic
2 jalapeño peppers seeded and chopped
8 cups chicken stock
1 pound skinless chicken thighs or chicken breasts
2 (14 oz.) cans of diced tomatoes
1 can black beans
1 can yellow corn
1 tablespoon tomato paste
2 chopped bell peppers
1 large chopped yellow onion
2 tablespoons olive oil
2 teaspoons fresh lime juice
2 avocados, peeled, seeded and chopped, for garnish
1/4 cup chopped cilantro leaves
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons Creole Seasoning (see recipe below)
1 dollop chipotle crema (see recipe below)
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper 5 tablespoons paprika
3 tablespoons salt
Combine all ingredients thoroughly
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
A pinch of salt
Whisk together all ingredients by hand or with a food processor or blender
In a large heavy pot or Dutch oven (what I prefer to use), heat the olive oil on medium-high heat. Add the garlic, jalapeños, onions, bell peppers, salt, cumin, and coriander and stir occasionally for about 4 minutes until the onions begin to turn translucent.
Add the tomato paste and cook stirring for 1 minute.
Add the diced chicken and bring to a simmer for 30 minutes. I prefer to keep mine whole and shred with two forks after done simmering.
Add the lime juice and cilantro then stir well.
Remove from heat and ladle the soup into serving bowls. Garnish each serving with diced avocado. chipotle crema, cilantro, and fried tortilla strips
*Will stay good in freezer for up to 3 months*