Chef Hunter Lee
Let’s get shakin’!
Hope everyone’s enjoying the cooler weather. As promised we are continuing with some of my favorite cool weather classics. Awhile back we asked on social media what y’all would like to see. We got so many great suggestions and this is next recipe is another one of those. Also another on of my favorites and was also requested by my friend Julie at the Mansfield Enterprise.
The Enterprise is my hometown paper and the first paper to pick up our Tips and Tales column. They have supported us from day one (over two years ago now)
We have since expanded and are seen weekly/bi-weekly in over 9 publications throughout Louisiana, East Texas, and southern Oklahoma. Giving us an opportunity to share our column, stories, and recipes in print and online reaching and estimated 250,000 readers per week.
But it all started with one lady and one paper, The Enterprise, who was willing to give us a shot. So it goes without saying what Julie wants, Julie gets.
This is a great recipe even for those of you that have said “I don’t care than much for soup dishes”
It’s easy to make, filling, and has just the right southwestern flavors. There’s probably thousands of ways to make it and it’s one of those recipes you can play with and make it just how you like it. But this is how I make it. I hope you enjoy it and thank you Julie for all you do and for requesting it.
Creamy Southwestern Chicken Tortilla Soup
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 (28 fluid ounce) can crushed tomatoes
- 2 (10 fluid ounce) can Rotel diced tomatoes with green chilies with juices
- 2 cup chicken broth
- 2 teaspoon garlic powder
- 2 teaspoon smoked paprika
- 1 tablespoon chili powder
- 2 (12 fluid ounce) can corn drained
- 2 (14 fluid ounce) can black beans drained & rinsed
- 2 cup heavy/whipping cream
- 4 cups cooked chicken (I used a rotisserie chicken)
- Salt, pepper, Benwood’s Surely Southern Seasoning (or Cajun seasoning of your choice)
- Fresh cilantro
- Toppings (optional, to taste): tortilla strips or crushed chips, avocado, fresh cilantro, sour cream, Tex-Mex cheese, hot sauce, etc.
Instructions
- Add the oil and onion to a soup pot and sauté over medium-high heat for 5-7 minutes or until it’s lightly browned.
- Stir in the crushed tomatoes, Rotel, and chicken broth, followed by the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and increase the heat to high.
- Once the soup has come to a boil, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes.
- Meanwhile, prep the toppings.
- Stir in the cream and chicken and let it warm through for 3-5 minutes. Taste and season with salt, pepper, and seasoning (this is when I add a little chopped cilantro to the mix, but that’s optional) as needed (I am generous with all of it).
- Serve immediately and top bowls as desired.
Until next week I’m Chef Hunter Lee thanking all of our partner publications for your support and all of our readers and followers for keeping up with our column.
You can reach out to us on Facebook at Chef Hunter Lee or by email at HunterLeeLLC@gmail.com to request recipes, stories, or tips and tricks in the kitchen and we would be happy to post something just for you.
Remember, “Treat your kitchen, Treat yourself”