Description
A comforting and creamy chicken tortilla soup packed with flavors from shredded chicken, zesty tomatoes, and spices.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 4 oz cream cheese, softened
- 4 cups chicken broth
- 1 can diced tomatoes with green chilies
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Fresh cilantro for garnish
Instructions
- In a large pot, drizzle olive oil and heat it over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
- Toss in the shredded chicken, cumin, chili powder, salt, and pepper. Stir well to combine all the flavors and let it cook for another minute.
- Pour in the chicken broth, diced tomatoes, black beans, and corn, stirring to mix. Bring the mixture to a gentle simmer.
- Once simmering, add the softened cream cheese and shredded cheddar cheese. Stir until everything is melted and creamy.
- Serve hot, topping each bowl with crispy tortilla strips and a sprinkle of fresh cilantro.
Notes
For a dairy-free option, substitute cream cheese with a plant-based version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican