Description
A creamy and flavorful chicken tortilla soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 cup tortilla strips (store-bought or homemade)
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced bell pepper, cumin, chili powder, and smoked paprika. Cook for another 3-4 minutes until the bell pepper is tender.
- Pour in the diced tomatoes with their juice and the chicken broth. Bring the mixture to a simmer.
- Stir in the shredded chicken, black beans, and corn. Let the soup simmer for about 10 minutes to heat through.
- Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
- Serve the soup hot, topped with tortilla strips, shredded cheddar cheese, and fresh cilantro. Squeeze lime juice over each bowl before enjoying.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the soup.
- To make it lighter, substitute the heavy cream with coconut milk or omit it entirely for a broth-based soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg