Description
A creamy Chicken Tortilla Soup that comes together in about 30 minutes, perfect for a quick weeknight meal your family will love!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can green chilies, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded cheddar cheese (optional for garnish)
- 1 cup tortilla strips (or crushed tortilla chips)
- Fresh cilantro, for garnish (optional)
- Sliced avocado, for garnish (optional)
- Lime wedges, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft. Add the minced garlic and stir for another 30 seconds.
- If using raw chicken, add it now and sear for about 5-7 minutes on each side until golden brown. If using cooked chicken, shred and set aside.
- Add diced tomatoes, green chilies, black beans, corn, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer and cook for about 10 minutes.
- Stir in softened cream cheese until melted, then pour in heavy cream and stir until blended. Let it simmer for another 3-5 minutes.
- Ladle the soup into bowls and garnish with cheddar cheese, tortilla strips, cilantro, avocado, and a squeeze of lime.
Notes
For a vegetarian version, substitute chicken with cooked beans. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg