Description
A warm bowl of creamy chicken tortilla soup that combines tender chicken, hearty beans, and vibrant vegetables in a rich, velvety broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 2 cups cooked chicken, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Tortilla strips or chips for serving
- Avocado, cheese, and cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Stir in diced tomatoes, chicken broth, black beans, corn, and shredded chicken. Add cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 20 minutes, stirring occasionally.
- Stir in heavy cream and let heat through.
- Serve hot, topped with tortilla strips and garnished with avocado, cheese, and cilantro.
Notes
Make-ahead preparation and optional customization can enhance your soup experience. Consider using an Instant Pot for a quicker cooking method.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken tortilla soup, creamy soup, comfort food, Mexican soup, easy recipes