Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful meal combining tender shredded chicken, hearty black beans, sweet corn, and a touch of creamy heavy cream. Infused with chili powder and cumin, this warming soup is perfect for cozy dinners and is topped with crunchy tortilla chips and fresh cilantro for added texture and freshness.
Ingredients
Scale
Soup Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/2 cup heavy cream
Toppings
- Tortilla chips, for topping
- Fresh cilantro, for garnish
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat.
- Cook Onion and Garlic: Add chopped onion and minced garlic to the pot, cooking until softened, about 3 minutes.
- Add Ingredients: Stir in diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes.
- Add Chicken: Add the shredded chicken to the pot and simmer for an additional 10 minutes to blend flavors and heat through.
- Stir in Cream: Stir in the heavy cream and cook for another 5 minutes until the soup is creamy and warmed through.
- Serve: Ladle soup into bowls and top with crunchy tortilla chips and fresh cilantro. Serve hot and enjoy.
Notes
- You can use rotisserie chicken for convenience and to add extra flavor.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños.
- If you prefer a thicker soup, mash some of the black beans before adding them to the pot.
- Vegetarian option: omit chicken and use vegetable broth instead.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding extra broth or cream if needed.
