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Easy Chicken Quesadilla Soup Recipe

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Jalapeno Popper Chicken Quesadillas Will Cook For Smiles
Jalapeno Popper Chicken Quesadillas Will Cook For Smiles from www.willcookforsmiles.com

Description

This easy chicken quesadilla soup recipe is a delicious and comforting meal that is perfect for any time of the year. It is made with tender chicken, savory spices, and creamy cheese, all simmered together in a rich broth. The soup is then topped off with crispy tortilla strips and fresh cilantro for an added crunch.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 25 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup chopped fresh cilantro
  • 10 small corn tortillas, cut into strips

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Measuring cups

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic and sauté for 2-3 minutes until softened.
  3. Add the chicken and cook for 5-7 minutes until browned on all sides.
  4. Add the chili powder, cumin, and smoked paprika and stir to combine.
  5. Add the chicken broth, diced tomatoes, black beans, and corn to the pot.
  6. Bring the soup to a simmer and let cook for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
  7. While the soup is simmering, preheat the oven to 350°F.
  8. Spread the tortilla strips in a single layer on a baking sheet and bake for 10-15 minutes until crispy.
  9. Add the cheese and cilantro to the soup and stir until the cheese is melted and the soup is creamy.
  10. Serve the soup hot with the crispy tortilla strips on top.

Notes

This recipe can easily be made vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.

Nutrition Info

  • Calories: 380
  • Protein: 23g
  • Fat: 16g
  • Carbohydrates: 35g
  • Fiber: 6g

Recipe FAQ

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply follow the recipe instructions up until step 5, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. To reheat, thaw the soup in the fridge overnight, then heat it on the stove over medium heat until warmed through.

Recipe Tips

  • For added spice, you can add a diced jalapeño pepper to the soup.
  • If you don't have smoked paprika, regular paprika works just as well.
  • Feel free to use any type of cheese you like in this soup, such as cheddar or pepper jack.
  • If you prefer your soup to be less thick, you can add more chicken broth to thin it out.

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