Creamy Chicken Tortilla Soup
A cozy, creamy dish that combines savory chicken, zesty tomatoes, and creamy goodness, perfect for warming your soul.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 1 can black beans (15 ounces), drained and rinsed
- 1 can corn (15 ounces), drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- tortilla strips for serving
- chopped cilantro for garnish
- lime wedges for serving
Instructions
Preparation
- Heat a drizzle of olive oil in a large pot over medium heat.
- Sauté the onion and garlic until softened and translucent, about five minutes.
- Add the shredded chicken and diced tomatoes to the pot, stirring to combine.
- Stir in the rinsed and drained black beans and corn.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
Cooking
- Sprinkle in the chili powder, cumin, and season with salt and pepper to taste.
- Let the soup simmer for about 10-15 minutes to meld the flavors.
- Add the heavy cream, stirring until the soup becomes creamy and thick.
Serving
- Serve hot, garnished with tortilla strips, cilantro, and lime wedges.
Notes
For an extra kick, add hot sauce while simmering. Use homemade chicken broth for richer flavor.