Creamy Chicken Tortilla Soup
A cozy and comforting bowl of creamy chicken tortilla soup that is quick to prepare and bursting with flavor from tender chicken and vibrant veggies—perfect for any chilly night.
Ingredients
For the Soup
- 1 tablespoon olive oil For sautéing veggies and adding richness.
- 1 piece onion, chopped Sweetness and savory base.
- 2 cloves garlic, minced Aromatic, adds depth of flavor.
- 1 piece bell pepper, chopped Freshness and a pop of color.
- 1 can diced tomatoes Adds acidity and thickness.
- 4 cups chicken broth The soup's flavorful base.
- 2 cups cooked chicken, shredded Heartiness and protein boost.
- 1 can black beans, rinsed and drained Fiber and texture contrast.
- 1 teaspoon cumin Warm, earthy spice that enhances flavor.
- 1 teaspoon chili powder Adds warmth without too much heat.
- 1 cup corn (fresh or frozen) Sweet, crisp texture.
- 1 cup heavy cream For that dreamy, creamy texture.
- to taste Salt and pepper Essential for seasoning.
- to taste Tortilla strips for topping Crunchy contrast on top.
- to taste Chopped cilantro for garnish Bright, fresh flavor addition.
Instructions
Preparation
- Chop the onion, garlic, and bell pepper.
- Shred your cooked chicken if it’s not already done.
- Rinse your black beans and set them aside.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, garlic, and bell pepper; sauté until softened (about 5 minutes).
- Stir in the diced tomatoes, chicken broth, shredded chicken, black beans, cumin, chili powder, and corn.
- Bring to a simmer, then stir in the heavy cream. Season with salt and pepper to taste.
Serving
- Once heated through, ladle the soup into bowls.
- Top with crunchy tortilla strips and chopped cilantro.
- Enjoy your warm bowl of creamy goodness!
Notes
For the best results, let the soup simmer a little longer for even more flavor. Use rotisserie chicken to save time if needed. Store leftovers in airtight containers for up to three days, or freeze for up to three months.