Ingredients
Servings
4
Soup Base
- 2 tbsp neutral, high smoke point oil
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 2 tbsp tequila*
- 3 (10 oz) cans Rotel, drained and rinsed
- 1 (14 oz) can corn, drained and rinsed
- 1 (14 oz) can black beans, drained and rinsed
- 1 tbsp pickled jalapeño purée
- 1 whole rotisserie chicken, de-boned & shredded (white and dark meat)
- 4 cups chicken stock
- *Tequila is used for deglazing, so the alcohol will cook off and no alcohol will be present in the final dish; however, if you don't want to use tequila, just use a couple tablespoons of the chicken stock instead to deglaze.
Finishing Touches
- Salt & pepper to taste
- Lime juice to taste
- Heavy cream to desired consistency**
- **If freezing some of the soup, DO NOT add cream yet; instead, freeze without the cream then add the cream when re-heating later.
Optional Garnishes
- Avocado
- Shredded cheese
- Sour cream
- Tortilla strips
- Cilantro
- Green onion
Method
- 01 In a large pot, drizzle neutral oil and turn to medium
- 02 Once oil is smoking, add diced onion and stir frequently; cook to translucent, about 2-3 minutes
- 03 Add garlic and cook to fragrant, about 20-30 seconds
- 04 Add cumin and re-hydrate, about 30 seconds
- 05 Add tequila to deglaze, scraping the bottom of the pan with a wooden spoon; cook until reduced by half, about 1-2 minutes
- 06 Add remaining soup base ingredients and increase heat to high
- 07 Once boiling, reduce heat to medium low and gently simmer 30 minutes stirring occasionally
- 08 Remove from heat and add finishing touches ingredients
- 09 Serve in soup bowls and allow guests to garnish as desired
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