Creamy Chicken Tortilla Soup
A comforting and flavorful dish that combines tender chicken, rich cream, and a medley of spices, perfect for chilly evenings.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup corn fresh or frozen
- 1 can 15 oz black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Avocado and cilantro for garnish
Instructions
- In a large pot, sauté the chopped onion and garlic until translucent.
- Add the shredded chicken and stir for a few minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the diced tomatoes, corn, and black beans to the pot.
- Stir in the chili powder, cumin, salt, and pepper.
- Let the soup simmer for about 15 minutes to blend flavors.
- Reduce heat and slowly add in the heavy cream, stirring well.
- Cook for an additional 5 minutes until heated through.
- Adjust seasoning to taste, adding more salt or spices if needed.
- Serve hot, garnished with avocado, cilantro, and tortilla chips.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gFiber: 5g
Tried this recipe?Let us know how it was!