Description
A warm and comforting Creamy Chicken Tortilla Soup that brings the essence of home with every bite. Perfect for family dinners and customizable with various toppings.
Ingredients
Scale
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 cup cheddar cheese, shredded
- 1 cup cream cheese, softened
- 1 can (14 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes and green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
Instructions
- In a large pot, heat a little oil over medium heat. Add the chopped onion and minced garlic, stirring occasionally until they become translucent and fragrant.
- Add in the cooked chicken, diced tomatoes (both kinds), black beans, corn, chicken broth, and cumin. Season with salt and pepper, and stir to combine the flavors.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing all the ingredients to meld beautifully.
- Once the soup has simmered, stir in the softened cream cheese and shredded cheddar cheese. Mix until melted and smooth, creating that luxurious creamy base.
- Serve this delightful soup hot, garnished with crispy tortilla strips and a sprinkle of fresh cilantro for a pop of color and flavor.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Feel free to mix and match proteins and veggies for a personalized touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg