Creamy Chicken Tortilla Soup


1 tbsp olive oil
2 chicken breasts, cut into pieces
1 tbsp taco seasoning
3 tbsp butter
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 habenero, finely chopped
2 cloves garlic
2 tsp cumin
1 tsp smoked paprika
1 tsp oregano
Salt and pepper to taste
3 tbsp flour
1 32 oz box chicken stock
2 cups half and half
1 can Rotel
1 can kidney beans, drained
1 can black beans, drained
1 cup frozen corn
1/2 cup cilantro, chopped
Tortilla chips
Shredded cheddar cheese
Sour Cream


Heat olive oil in a large pot on medium heat. Add the chicken and toss with taco seasonings and desired spices. Brown and remove to a plate.

Add butter and melt in the pot, add the onions, peppers, and  garlic. Cook until softened, about 10 or so minutes. Add all of the leftover spices and cook for 1 more minute. Add the flour and cook for another minute.

Mix in the stick and half and half, then bring to almost a slow bubble. Reduce heat to low and re add the chicken. Add the rotel, beans and corn. Simmer for 20 minutes and make sure to not allow to boil.

Stir in cilantro before serving and crush tortilla chips in the bottom of the serving bowls. Ladle soup on top and add cheese, garnishing with sour cream.

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