Description
A bold and creamy chicken tortilla soup featuring tender shredded chicken, rich spiced broth, and a smooth creamy finish, topped with crunchy tortilla strips for a comforting and flavorful meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (400g) diced tomatoes
- 2 tbsp tomato paste
- 1 cup corn (fresh, canned, or frozen)
- 1 can (400g) black beans, drained and rinsed
- 1/2 cup heavy cream or 100g cream cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- Black pepper to taste
- 1 tbsp lime juice
- 1 cup tortilla strips or crushed tortilla chips
- 1/2 cup shredded cheese
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat and sauté the chopped onion until soft.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in tomato paste, chili powder, cumin, and paprika, cooking for 1 minute to enhance flavor.
- Add diced tomatoes, chicken broth, shredded chicken, corn, and black beans. Stir well and bring to a gentle simmer.
- Cook for 15–20 minutes to allow flavors to meld.
- Stir in heavy cream or cream cheese until fully melted and the soup becomes creamy.
- Add lime juice and season with salt and black pepper to taste.
- Serve hot, topped with tortilla strips, shredded cheese, and fresh cilantro.
Notes
- Add jalapeños or hot sauce for extra spice.
- Use milk instead of cream for a lighter version.
- Add avocado slices or sour cream for extra richness.
- For freezing, omit cream and add it after reheating.
- Adjust thickness with extra broth if needed when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
