Description
A comforting and creamy chicken tortilla soup with rich flavors and a smooth texture.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla strips for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until no longer pink. Remove and shred.
- Sauté onion, garlic, and bell pepper in the same pot until soft.
- Add diced tomatoes, black beans, corn, chicken broth, cumin, and chili powder. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and heavy cream. Simmer for 5 more minutes.
- Season with salt and pepper.
- Garnish with cilantro and tortilla strips before serving.
Notes
- Use rotisserie chicken for a faster version.
- Adjust spices to your preference.
- Add a squeeze of lime for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican