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Creamy Chicken Tortilla Soup

A comforting and creamy chicken tortilla soup that's easy to prepare and perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Tortilla strips for topping
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. In a large pot, sauté the onion and garlic over medium heat until soft and fragrant.
  2. Add in the shredded chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, and a sprinkle of salt and pepper.
  3. Bring everything to a boil, then reduce to a simmer for about 20 minutes.
  4. Stir in the heavy cream and heat through, but don’t let it boil again!
  5. Serve hot, topped with tortilla strips, fresh cilantro, and a squeeze of lime if you’re feeling fancy.

Notes

Tips: Time your sauté for better flavor, consider lighter alternatives for cream, and add more veggies for texture. Variations include smoked paprika for deeper flavor or swapping chicken for black beans for a vegan twist.