Description
This creamy chicken tortilla soup is a comforting and flavorful meal perfect for any day. Featuring shredded chicken, black beans, corn, and a rich blend of spices in a creamy broth, it’s garnished with crunchy tortilla chips and fresh cilantro for added texture and freshness.
Ingredients
Scale
Main Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn kernels
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
For Garnish
- Tortilla chips, for topping
- Fresh cilantro, for garnish
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Cook Onion and Garlic: Add the chopped onion and minced garlic to the pot, cooking until softened and fragrant, about 3 minutes.
- Add Ingredients: Stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to develop flavors.
- Add Chicken: Add the shredded chicken to the pot and simmer for an additional 10 minutes to heat through and allow flavors to meld.
- Stir in Cream: Stir in the heavy cream and cook for another 5 minutes for a smooth and creamy texture.
- Serve: Ladle the soup into bowls and top with crunchy tortilla chips and fresh cilantro. Serve hot for a comforting meal.
Notes
- You can use rotisserie chicken to save time and add flavor.
- For a spicier kick, add jalapeños or a dash of hot sauce.
- To make it dairy-free, substitute heavy cream with coconut milk or a plant-based cream.
- Leftovers keep well in the refrigerator for up to 3 days.
- Freeze portions for up to 2 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
