Description
Creamy Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken, creamy broth, and crispy tortilla strips for a delightful meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 cup tortilla strips
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Add the shredded chicken, corn, and black beans. Cook for 10 minutes.
- Reduce heat and stir in the heavy cream. Heat through without boiling.
- Serve hot, topped with crispy tortilla strips and fresh cilantro.
Notes
- For a spicier version, add jalapeños or hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican