Description
A comforting and creamy chicken tortilla soup perfect for chilly evenings and family gatherings.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can green chilies, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded cheddar cheese (optional for garnish)
- 1 cup tortilla strips (or crushed tortilla chips)
- Fresh cilantro, for garnish (optional)
- Sliced avocado, for garnish (optional)
- Lime wedges, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant and the onion is translucent. Stir in the shredded chicken to warm through.
- Add the canned tomatoes, green chilies, black beans, corn, chicken broth, cumin, chili powder, paprika, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes.
- Lower the heat and stir in the cream cheese and heavy cream until well combined and creamy. Stir constantly to avoid clumping, ensuring a smooth texture.
- Ladle the soup into bowls and top with shredded cheddar cheese, tortilla strips, fresh cilantro, avocado, and a squeeze of lime for an extra flavor boost.
Notes
Consider using fresh ingredients for optimal flavor. Customize with different proteins or add vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican