Creamy Chicken Tortilla Soup
A rich and savory soup filled with tender chicken, vibrant vegetables, and a touch of creaminess, perfect for family dinners and cozy gatherings.
Ingredients
For the Soup
- 1 tbsp avocado oil or olive oil Use avocado oil for a buttery flavor.
- 1 cup yellow onion, diced About one medium onion.
- 1 cup red bell pepper, diced Adds sweetness and color.
- 4 cloves garlic, pressed Fresh garlic enhances flavor.
- 1 tsp cumin Adds warmth and earthiness.
- 1 tsp dried oregano For a fragrant herbal note.
- 1 oz packet taco seasoning Adjust amount based on preference.
- 15 oz corn, canned, drained Adds sweetness and texture.
- 8 oz tomato salsa, canned Choose spicy or mild.
- 8 oz pickled jalapeño slices, canned Adjust based on heat preference.
- 15 oz black beans, canned, drained and rinsed Adds protein and fiber.
- 1 lb boneless skinless chicken breasts Can substitute thighs for more flavor.
- 4 cups chicken broth Use vegetable broth for a vegetarian option.
- 1 cup cheddar cheese, shredded Use your favorite cheese.
- 8 oz cream cheese At room temperature for easy mixing.
For Garnishing
- chopped avocado Adds creaminess.
- lime wedges For a burst of freshness.
- chopped cilantro Adds freshness and color.
- yogurt or sour cream For additional creaminess.
Instructions
Preparation
- Heat avocado or olive oil in a Dutch oven pot over medium heat.
- Add diced onion and red bell pepper, sauté for 3–4 minutes until softened.
- Stir in pressed garlic, cumin, dried oregano, and taco seasoning, cooking for another 30 seconds.
Cooking
- Add drained corn, tomato salsa, pickled jalapeño slices, drained black beans, boneless chicken breasts, and chicken broth.
- Bring to a boil, then reduce heat to low and cover. Let simmer for about 30 minutes.
- Remove chicken, shred with two forks, and return to the soup.
- Stir in cream cheese and shredded cheddar until melted and well incorporated.
Final Touches
- Taste the soup and adjust seasoning if necessary.
Serving
- Ladle soup into bowls generously.
- Garnish with chopped avocado, lime wedges, cilantro, and a dollop of yogurt or sour cream.
Notes
Store leftovers in airtight containers in the fridge for up to 3-4 days, or freeze for up to 2 months.