Description
This creamy chicken tortilla soup is warm, comforting, and full of bright, fresh flavor, blending tender shredded chicken with creamy broth, sweet corn, black beans, and a hint of spice.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips (for topping)
- Lime wedges (for serving)
- Chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add a little oil, then sauté the chopped onion and minced garlic until softened and fragrant, about 4-5 minutes.
- Add the diced tomatoes (with their juices), chicken broth, rinsed black beans, corn, cumin, chili powder, and a pinch of salt and pepper to the pot. Stir to combine all ingredients well.
- Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for 15 minutes.
- Stir in the cooked shredded chicken and the heavy cream. Heat the soup gently and simmer for another 5 minutes. Taste and adjust salt and pepper. Serve hot topped with tortilla strips, a squeeze of lime, and chopped cilantro.
Notes
Use cooked, shredded chicken from rotisserie or leftover roast chicken to save time. Store in the refrigerator for 3-4 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 85mg