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Chicken Taco Soup with Quesadilla Dippers

Chicken Taco Soup with Quesadilla Dippers

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5 from 1 review

  • Author: Molly
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

This Chicken Taco Soup with Quesadilla Dippers is cozy, healthy comfort with tons of flavor and spice. Serve these up with cheesy quesadillas on the side or on top – they are the perfect dipper for this taco soup!

Ingredients

Scale

For the Soup:

  • 1 tablespoons olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 jalapeno peppers, seeded and minced
  • 2 teaspoon ancho chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 (15-oz) can black beans, drained and rinsed well
  • 1 (15-oz) can pinto beans, drained and rinsed well
  • 1 (15-oz) can diced tomatoes
  • 5 cups shredded cooked chicken (leftover or Rotisserie works great here!)
  • 6 cups low-sodium chicken broth
  • 1 cup frozen corn (no need to defrost)
  • Juice of 1 lime
  • ½ cup half-and-half
  • Salt and pepper, to taste

Optional Garnishes:

  • Avocado
  • Sour cream
  • Limes
  • Scallions
  • Cilantro

For the Quesadilla:

  • Butter, for the pan
  • 12 small flour tortillas (I love the “mini” 4-inch size for this)
  • 3 cups grated cheese (we love a mix of cheddar and Jack)

Instructions

For the Soup:

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and jalapeno and cook for about 5 minutes, stirring frequently.
  2. Stir in the garlic and spices and cook for another 1 minute.
  3. Add in the tomato paste and stir around until it is melted and coating all the vegetables in the pot.
  4. Add the beans, diced tomatoes, chicken, stock, and salt and pepper (to taste).
  5. Bring the soup to a simmer and cook for 20 minutes, stirring frequently. After 20 minutes, stir in the frozen corn, lime juice, half-and-half, and more salt and pepper, as needed.
  6. Adjust the seasoning as needed and serve hot with your preferred toppings and the quesadillas for dipping.

For the Quesadillas:

  1. Heat a nonstick skillet over medium heat and add a little butter.
  2. Place one tortilla in the pan once the butter is melted and top with a handful of the shredded cheeses. Top with another tortilla and cook, undisturbed, for about 1-2 minutes on the first side.
  3. The quesadilla is ready to flip when the bottom tortilla is golden and crisp and some of the cheese has started to melt.
  4. Flip and cook for another 1-2 minutes on the other side or until the tortilla is golden and the cheese is completely melted and gooey.
  5. Set on a cutting board for a few minutes to cool slightly before slicing into quarters for serving – this keeps the cheese from oozing out all over the place when you cut into the quesadilla.
  6. Serve with the hot soup.

Notes

The spices here are what I use to create my favorite version of “taco spice.” Feel free to adjust the quantities to make your perfect mix OR use a store-bought “taco spice” packet from the store. Whatever works for you!

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: soup

Find it online: https://yestoyolks.com/2020/11/03/chicken-taco-soup-with-quesadilla-dippers/