Sopa cremosa de pollo para tacos

Ingredientes

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken ((see notes))
• salt and pepper
• 1/2 large yellow onion, (diced)
• 1/4 cup flour
• 4-6 cloves garlic, (minced)
• 2 tsp EACH chili powder, ground cumin
• 1/2 tsp EACH dried oregano, smoked paprika, salt
• 5 cups low-sodium chicken broth, (plus more as needed)
• 2 teaspoons chicken bouillon (base, granulated, or crushed cubes)
• 1 15 oz. can black beans, ( rinsed and drained)
• 1 15 oz. can sweet corn, (rinsed and drained)
• 1 15 oz. can fire-roasted diced tomatoes, (don’t drain)
• 1/2 cup salsa ((medium for more heat, we use Mateo's))
• 1 4 oz. can mild diced green chiles
• 1 1/4 cups freshly shredded sharp cheddar cheese
• 4 ounces block cream cheese, (cubed, very soft (full fat will not curdle))
• 3 tablespoons minced cilantro
• 2 tablespoons lime juice
• crushed tortilla chips
• avocados
• tomatoes
• jalapenos

Preparación

1. 1

   Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat two tablespoons of olive oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove the chicken to a plate, but leave the drippings.

2. 2

   Sauté Onions: Melt two tablespoons of butter in the chicken drippings over medium-high heat. (If using rotisserie, add the two tablespoons of oil used in Step 1.) Add the chopped onions and sauté until softened, about 5-7 minutes.

3. 3

   Add Flour: Add the flour and spices and cook and stir for 2 minutes. Add the garlic and sauté for 30 seconds.

4. 4

   Add Ingredients: Slowly stir in the chicken broth. Return the chicken to the pot (Not rotisserie; add in Step 6, if using), followed by the remaining soup ingredients up to ADD LATER.

5. 5

   Simmer: Partially cover the soup with a 1-inch gap and bring to a simmer over high heat, then reduce to a gentle simmer over medium-low or low if your stove runs hot. Simmer until the chicken shreds easily with two forks, about 15-20 minutes. Remove the chicken and let it rest for 5 minutes before shredding. Meanwhile…

6. 6

   Add Cheese: Reduce the heat to low and stir in the cream cheese until melted, followed by the cheese, a handful at a time, until melted. Stir in the cilantro, lime juice, and shredded chicken (rotisserie if using).

7. 7

   Serve: Taste and season with additional salt/lime juice/cayenne to taste (will likely need 1/8-1/4 teaspoon more salt/pepper if using rotisserie). Stir in additional chicken broth if you would like a less chunky soup. Serve with tortilla chips and desired toppings.