Description
A comforting and creamy chicken tortilla soup perfect for chilly evenings and busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 8 oz cream cheese
- 4 cups chicken broth
- 1 can diced tomatoes with green chilies
- 1 cup corn
- 1 cup black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Avocado, cilantro, and lime for garnish
Instructions
- In a large pot, sauté the chopped onion and minced garlic until they’re soft and fragrant.
- Add the shredded chicken, chicken broth, diced tomatoes, corn, black beans, cumin, chili powder, salt, and pepper to the pot.
- Bring everything to a gentle simmer and let it cook for about 15 minutes.
- Stir in the cream cheese and cheddar cheese, mixing until both are melted and well combined.
- Serve hot, garnished with crispy tortilla strips, fresh avocado, chopped cilantro, and a squeeze of lime for that extra kick!
Notes
If you’re in a pinch, rotisserie chicken works wonders as a substitute for cooked shredded chicken. This soup freezes well; store in an airtight container for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 80mg
Keywords: soup, chicken, creamy, tortilla, easy dinner, comfort food