creamy chicken tortilla soup
This creamy chicken tortilla soup is a hearty and comforting dish packed with flavor. It's perfect for a cozy dinner and sure to please the whole family.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Whisk or wooden spoon
- 6 Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 pound cooked chicken breast, shredded About 450g
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can corn, drained
- 1 14.5-ounce can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- to taste salt and pepper
- tortilla strips (for serving)
- fresh cilantro (for garnish)
- lime wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
- Add the minced garlic and diced bell pepper to the pot. Cook for an additional 2-3 minutes until the bell pepper is softened.
- Stir in the shredded chicken, black beans, corn, diced tomatoes (with juices), chicken broth, heavy cream, cumin, chili powder, paprika, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
- Adjust seasoning to taste if needed. If you prefer a thicker soup, you can use a whisk to blend in some of the ingredients.
- Serve the soup hot, topped with tortilla strips, fresh cilantro, and a squeeze of lime juice.
Notes
You can substitute or add any vegetables of your choice, such as zucchini or carrots.
If you want a spicier version, add diced jalapeños or a dash of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors will deepen over time.