Creamy Chicken Tortilla Soup
A warm, hearty, and comforting tortilla soup featuring tender shredded chicken, creamy cheeses, and a blend of spices that make it perfect for chilly nights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded Feel free to experiment with different cheese options.
- 8 oz cream cheese, softened
- 4 cups chicken broth Use low-sodium broth for a healthier option.
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn (frozen or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder Adjust to taste.
- 1 tsp cumin Adjust to taste.
- Salt and pepper to taste
- as needed Tortilla strips for garnish
Instructions
Preparation
- Heat a large pot over medium heat. Add a splash of oil and toss in the diced onion and minced garlic. Sauté until the onion turns translucent.
- Pour in the chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, salt, and pepper. Stir well to incorporate all flavors.
- Raise the heat until the soup reaches a gentle boil. Reduce the heat slightly and let it simmer for about 10 minutes.
- Add the shredded chicken, softened cream cheese, and cheddar cheese. Stir continuously until the cheeses melt and blend smoothly into the soup.
- Ladle into bowls and garnish with crispy tortilla strips before serving.
Notes
For a personalized touch, consider toppings like diced avocado, fresh cilantro, sliced jalapeños, or a dollop of sour cream. The soup stores well in the fridge for 3-4 days.