Description
Warm up with a bowl of comforting Creamy Chicken Tortilla Soup, a hearty and flavorful dish perfect for chilly days. This easy-to-make soup is packed with tender chicken, beans, corn, and a blend of delicious spices, finished off with a creamy, cheesy twist. Top it with crispy tortilla strips for a satisfying crunch!
Ingredients
Scale
Main Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
Additions:
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- juice of 1 lime
- chopped cilantro for garnish
- crispy tortilla strips for topping
Instructions
- Saute Aromatics: Heat olive oil in a large pot, sauté onion until softened. Add garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- Add Ingredients: Pour in broth, tomatoes, beans, corn, and chicken. Simmer for 10–15 minutes.
- Make it Creamy: Stir in cream cheese and heavy cream until melted. Add cheddar and Monterey Jack cheese, then lime juice.
- Serve: Adjust seasoning, garnish with cilantro and tortilla strips.
Notes
- For extra heat, add jalapeño or chili flakes.
- Rotisserie chicken works well for convenience.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
