Name: Chicken Taco Soup with Cheese Quesadillas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 to 6 people
Ingredients: 1 tablespoon olive oil; 1 sweet onion, (diced); 4 garlic cloves, (minced); ¼ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 tablespoon tomato paste; 2 ½ cups cooked, (shredded chicken); 2 (4 ounce) cans diced green chiles; 1 (14 ounce) can fire-roasted diced tomatoes; 1 (14 ounce) can tomato sauce; 3 to 4 cups low-sodium chicken stock; 1 (14 ounce) can pinto beans, (drained and rinsed); 1 cup frozen corn; 1 lime juiced; fresh chopped cilantro; fresh chopped green onions; shredded white cheddar cheese; sliced avocado; lime wedges; 1 tablespoon unsalted butter; 2 6-inch flour tortillas; ½ cup freshly grated Monterey jack cheese