Description
A delightful, comforting creamy chicken tortilla soup that warms you up during chillier months and is perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cheddar cheese, shredded
- 4 oz cream cheese
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish (optional)
Instructions
- Heat a large pot over medium heat and sauté the diced onion and minced garlic until fragrant and soft, about 3-4 minutes.
- Add cooked chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, and season with salt and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Stir in the cream cheese and shredded cheddar until melted and creamy.
- Serve hot, topped with tortilla strips and fresh cilantro.
Notes
For added flavor, consider garnishing with sour cream or lime juice. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican