Description
A delicious and creamy chicken tortilla soup that is perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the shredded chicken, corn, black beans, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with tortilla strips and fresh cilantro.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg