Creamy Mexican Soup

Creamy Mexican Soup

Prepare your taste buds for a journey through the vibrant flavors of Mexico with this indulgent Creamy Mexican Soup. Whether enjoyed as a comforting meal on a chilly evening or shared with loved ones during a festive gathering, this soup is nothing short of a celebration of bold and comforting flavors.
Servings: 4-6
Prep Time: 30 minutes
Cook Time: 40 minutes



  1. Start by marinating the chicken in a mixture of 1 Tbsp Vera Cruz Chili Olive Oil, 2 Tbsp Jalapeño Lime White Barrel Aged Balsamic, and 2 tsp Cumin & Garlic Taco Rub & Seasoning. Let it sit for 30 minutes up to 6 hours to absorb the flavors.
  2. 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.
  3. Season the veggies with the remaining 1 ½ Tbsp of Cumin & Garlic Taco Rub and 2 Tbsp Jalapeño Lime Balsamic.
  4. Turn heat to high, then add chicken and flour, sauté until the flour is cooked out, about 2 minutes.
  5. Deglaze the pan with 1 cup of chicken stock and stir, scraping the bottom of the pot. Add the remaining chicken broth, tomatoes, black beans, and corn. Bring soup to a simmer, turn the heat low, cover, and cook for 20 minutes.
  6. Add the milk, lime juice, and zest of one lime. Stir to combine.
  7. Pour the soup into a bowl and top with cilantro, sour cream, shredded cheese, and tortilla chips. Enjoy!


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