Spicy Chicken Tamale 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!

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