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Quesadilla Soup Recipe

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Cheesy Potato Quesadilla Recipe
Cheesy Potato Quesadilla Recipe from diyjoy.com

Description

If you love Mexican food, you'll definitely love this quesadilla soup recipe. It's a hearty and flavorful soup that's perfect for a cozy night in. This soup is loaded with all your favorite Tex-Mex ingredients like chicken, black beans, corn, tomatoes, and of course, cheese. It's easy to make and perfect for feeding a crowd.

Prep Time

Preparation time for the quesadilla soup recipe is about 15 minutes.

Cook Time

Cooking time for the quesadilla soup recipe is around 25 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 cups cooked shredded chicken
  • 8-10 small flour tortillas, cut into strips
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Cilantro and lime wedges for garnish (optional)

Equipment

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

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and red bell pepper and cook until they're softened, about 5-7 minutes.
  3. Add the garlic, chili powder, and cumin and cook for another minute, stirring constantly.
  4. Add the diced tomatoes, chicken broth, black beans, corn, and shredded chicken.
  5. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes.
  6. While the soup is simmering, preheat the broiler and place the tortilla strips on a baking sheet.
  7. Sprinkle the shredded cheddar cheese over the tortilla strips and broil for 2-3 minutes, until the cheese is melted and bubbly.
  8. Season the soup with salt and pepper to taste.
  9. Serve the soup in bowls and top with the cheesy tortilla strips.
  10. Garnish with cilantro and lime wedges if desired.

Notes

This quesadilla soup recipe is easily customizable. You can use any type of protein you like, such as ground beef, turkey, or even vegetarian options like tofu or tempeh. You can also add more veggies like zucchini, squash, or carrots.

Nutrition Info

This quesadilla soup recipe yields 6-8 servings. The nutrition information per serving is as follows:
  • Calories: 350
  • Protein: 22g
  • Carbohydrates: 35g
  • Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 60mg
  • Sodium: 990mg
  • Potassium: 620mg
  • Fiber: 5g
  • Sugar: 6g
  • Vitamin A: 25%
  • Vitamin C: 60%
  • Calcium: 25%
  • Iron: 15%

Recipes FAQ

1. Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Just reheat it on the stove or in the microwave when you're ready to serve.

2. Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just let it cool completely, then transfer it to a freezer-safe container and freeze. When you're ready to eat, thaw it in the refrigerator overnight, then reheat on the stove or in the microwave.

3. What can I serve with this soup?

This soup is delicious on its own, but you can serve it with a side of tortilla chips, guacamole, or salsa for an extra Tex-Mex touch.

Recipe Tips

  • If you don't have cooked chicken on hand, you can use rotisserie chicken or cook some chicken breasts in the oven or on the stove.
  • If you don't have cheddar cheese, you can use any type of cheese you like, such as Monterey Jack or pepper jack.
  • If you want a spicier soup, you can add some diced jalapenos or a pinch of cayenne pepper.
  • Make sure to cut the tortilla strips into thin, uniform pieces so they cook evenly under the broiler.
  • Don't skip the cheesy tortilla strips - they're what make this soup extra special!

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