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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

5 from 1 vote
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Course: Main Course, Soup
Kitchen: American, Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients
 

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper red or green, diced
  • 2 cups cooked chicken shredded (rotisserie chicken works great)
  • 1 can 14.5 oz diced tomatoes (with juices)
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained (or 1.5 cups frozen corn)
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheese cheddar or Mexican blend
  • Tortilla strips for topping
  • Fresh cilantro chopped (for garnish)
  • Lime wedges for serving

Instructions

  • Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
  • Add Chicken and Beans: Stir in the shredded chicken, diced tomatoes, black beans, and corn. Mix well to combine.
  • Add Broth and Spices: Pour in the chicken broth and add the cumin, chili powder, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  • Make it Creamy: After simmering, stir in the heavy cream and shredded cheese, mixing until the cheese is melted and the soup is creamy. Adjust seasoning if needed.
  • Serve: Ladle the soup into bowls and top with tortilla strips. Garnish with fresh cilantro and serve with lime wedges.