Description
Creamy Chicken Tortilla Soup is a comforting and flavorful meal featuring tender shredded chicken, black beans, corn, and diced tomatoes simmered in a spiced chicken broth, finished with a touch of heavy cream. Topped with crunchy tortilla chips and fresh cilantro, this soup is perfect for a hearty and satisfying dinner.
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 (about 14.5 oz)
- 1 can black beans, drained and rinsed (about 15 oz)
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Toppings and Garnish
- Tortilla chips, for topping
- Fresh cilantro, for garnish
Instructions
- Heat Olive Oil: Heat the 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 and cook until softened and fragrant, about 3 minutes, stirring occasionally to prevent burning.
- Add Ingredients: Stir in the diced tomatoes, drained black beans, corn kernels, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
- Add Chicken: Add the cooked and shredded chicken to the pot, stirring it into the soup. Continue to simmer for an additional 10 minutes to heat the chicken through and blend the flavors.
- Stir in Cream: Pour in the heavy cream and stir well to combine. Cook for another 5 minutes, allowing the soup to become creamy and rich.
- Serve: Ladle the hot soup into bowls, then top with crunchy tortilla chips and fresh cilantro for added texture and freshness. Serve immediately.
Notes
- Use rotisserie chicken to save time on cooking and shredding your own chicken breasts.
- Adjust the level of chili powder to control the spiciness of the soup.
- For a thicker soup, puree a portion of the soup before adding the chicken and cream.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Vegetarian option: Omit chicken and increase beans and corn, or substitute with plant-based chicken alternatives.
