CREAMY MEXICAN SOUP

Vera Cruz Chili Infused Olive Oil

Servings: 4-6 • Prep Time: 30 mins • Cook Time: 40 mins

Ingredients:

2 Chicken Breasts, cut into 1" cubes

3 Tbsp Vera Cruz Chili Infused Olive Oil, divided

½ Large Yellow Onion, diced

1 Red Bell Pepper, diced

1 Jalapeño, diced

3 Cloves Garlic, minced

4 Tbsp Jalapeño Lime White Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml, divided

1½ Tbsp + 2 tsp Cumin & Garlic Taco Rub & Seasoning, divided

¼ cup Flour

3 cups Chicken Broth

1 can Diced Tomatoes, unsalted

1 can Black Beans, rinsed

1 cup Corn, frozen or canned

1 Lime, juiced and zested

½ cup Milk, room temperature

Cilantro, Sour Cream, Shredded Cheese & Tortilla Chips, to serve

Directions:

1. In a bowl, combine the chicken with 1 Tbsp Vera Cruz Chili Infused Olive Oil, 2 Tbsp Jalapeño Lime White Barrel Aged Balsamic, and 2 tsp Cumin & Garlic Taco Rub. Marinate for 30 minutes up to 6 hours.

2. In a large soup pot (at least 4 quarts), heat the remaining 2 Tbsp Vera Cruz Chili Infused Olive Oil over medium heat. Add the onion, red bell pepper, and jalapeño. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.

3. Season the vegetables with the remaining 1½ Tbsp Cumin & Garlic Taco Rub and 2 Tbsp Jalapeño Lime Balsamic.

4. Increase heat to high, add the marinated chicken and flour, and sauté until the flour is cooked out, about 2 minutes.

5. Deglaze with 1 cup of chicken broth, scraping the bottom of the pot. Add the remaining broth, tomatoes, black beans, and corn. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes.

6. Stir in the milk, lime juice, and lime zest.

7. Ladle into bowls and top with cilantro, sour cream, shredded cheese, and tortilla chips. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.