Ingredients:

• 2 Chicken Breasts, cut into 1” cubes
• 3 Tbsp Vera Cruz Chili Infused Olive Oil, divided
• ½ Large Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 1 Jalapeño, diced
• 3 Cloves Garlic, minced
• 4 Tbsp Jalapeño Lime White Barrel Aged Balsamic, divided
• 1 ½ Tbsp + 2 tsp Cumin & Garlic Taco Rub, divided
• ¼ cup Flour
• 3 cups Chicken Broth
• 1 can Diced Tomatoes, unsalted
• 1 can Black Beans, rinsed
• 1 cup Corn, frozen or canned
• 1 Lime, juiced and zested
• ½ cup Milk, room temp
• Cilantro, Sour Cream, Shredded Cheese & Tortilla Chips to serve

Directions:

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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