Description
A rich and comforting Creamy Chicken Tortilla Soup loaded with tender shredded chicken, black beans, corn, and warm spices in a silky tomato cream broth, finished with crispy tortilla strips.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 ounces) crushed tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup tortilla strips
- 2 tablespoons green onions, sliced
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion and cook for 3 to 4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and crushed tomatoes, stirring to combine.
- Add shredded chicken, black beans, corn, cumin, chili powder, salt, and black pepper.
- Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
- Stir in heavy cream and simmer for an additional 5 minutes.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with tortilla strips and sliced green onions before serving.
Notes
- Simmer gently to keep the chicken tender.
- Add tortilla strips just before serving to maintain crisp texture.
- For freezing, omit the cream and add it after reheating.
- Adjust chili powder for preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg