Description
A warm and comforting soup with a rich, velvety texture, tender chicken, and vibrant toppings, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup corn kernels
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, and chili powder. Cook for about 1 minute until fragrant.
- Add the chicken broth, diced tomatoes, and shredded chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and corn kernels, cooking until heated through. Season with salt and pepper to taste. Serve hot, garnished with tortilla strips and cilantro.
Notes
For extra flavor, add a splash of lime juice or hot sauce. Use rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg