Spicy Chicken Tamale Soup
Ingredients
On medium heat add 3 tablespoons cooking oil to large (at least 6 quarts) stock pot. Add diced onions and sauté three minutes or until slightly translucent. Add diced chicken to the pot. Stirring occasionally, sauté chicken until cooked through, about 7 minutes. Add 2 cans of black beans , chicken broth and Amalia’s Cocina Chili Colorado Sauce, stir well. Bring back up to boil and reduce heat to medium- low. Cover and let simmer, stirring occasionally, about 15-20 minutes. Pour soup into bowls, sprinkle each bowl with cheese and top with ¼ cup crushed tortilla chips. Serve immediately. You may also add a few slices of avocado, some chopped cilantro and a squirt of lemon juice to add a fresh burst of flavor to your soup!
- 3 Tablespoons cooking oil
- 1 Medium yellow onion, diced
- 4 large, uncooked, boneless, skinless, chicken breasts, diced into bite sized cubes (use pre-cooked chicken for a meal in minutes)
- 2- 15 ounce cans whole, black beans, undrained
- 2-12 oz jar Amalia’s Cocina Chili Colorado Sauce
- 1-32 ounce box chicken broth
- Shredded Mexican blend cheese
- Tortilla chips, crushed
- 1 Avocado (optional)
- Cilantro (optional)
- Lemon slices (optional)
On medium heat add 3 tablespoons cooking oil to large (at least 6 quarts) stock pot. Add diced onions and sauté three minutes or until slightly translucent. Add diced chicken to the pot. Stirring occasionally, sauté chicken until cooked through, about 7 minutes. Add 2 cans of black beans , chicken broth and Amalia’s Cocina Chili Colorado Sauce, stir well. Bring back up to boil and reduce heat to medium- low. Cover and let simmer, stirring occasionally, about 15-20 minutes. Pour soup into bowls, sprinkle each bowl with cheese and top with ¼ cup crushed tortilla chips. Serve immediately. You may also add a few slices of avocado, some chopped cilantro and a squirt of lemon juice to add a fresh burst of flavor to your soup!