Description
Creamy Chicken Tortilla Soup is a comforting and flavorful meal featuring tender shredded chicken simmered with black beans, corn, tomatoes, and spices in a rich, creamy broth. Topped with crunchy tortilla chips and fresh cilantro, it’s an easy-to-make soup perfect for cozy dinners or family gatherings.
Ingredients
Scale
Soup Base
- 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 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
Chicken and Cream
- 2 chicken breasts, cooked and shredded
- 1/2 cup heavy cream
Toppings
- Tortilla chips, for topping
- Fresh cilantro, for garnish
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat to prepare the base for your soup.
- Cook Onion and Garlic: Add chopped onion and minced garlic to the pot, sautéing them until they soften and become fragrant, about 3 minutes.
- Add Ingredients: Stir in the diced tomatoes, black beans, corn kernels, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 10 minutes to meld the flavors.
- Add Chicken: Incorporate the shredded cooked chicken into the pot and continue to simmer for another 10 minutes, allowing the chicken to absorb the soup’s flavors.
- Stir in Cream: Pour in the heavy cream and stir well. Cook for an additional 5 minutes to create a rich, creamy texture.
- Serve: Ladle the soup into bowls. Top each bowl with crunchy tortilla chips and a sprinkle of fresh cilantro. Serve hot for a comforting meal.
Notes
- You can use rotisserie chicken for convenience.
- Adjust chili powder to your preferred heat level.
- For a lighter soup, substitute half-and-half for heavy cream.
- Serve with a squeeze of lime for added brightness.
- Store leftovers in the refrigerator for up to 3 days.
