Creamy Chicken Tortilla Soup
A rich and velvety creamy chicken tortilla soup, perfect for chilly evenings, with a delightful kick that brings everyone to the table.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
- Avocado slices for garnish
Instructions
Cooking
- In a large pot, heat a drizzle of olive oil over medium-high heat. Add the chopped onion and minced garlic, sautéing for about 5-7 minutes, until they become soft and fragrant.
- Stir in the shredded chicken, followed by the chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, allowing it to bubble for 3-5 minutes, and then reduce the heat to low. Let it simmer for 15-20 minutes, giving the flavors time to meld.
- After simmering, gently stir in the heavy cream and cook for an additional 5 minutes. The soup should be creamy and well incorporated, thick enough to coat the back of a spoon.
- Serve hot, garnished with crispy tortilla strips, fresh cilantro, and avocado slices.
Notes
This soup is customizable. Feel free to use rotisserie chicken or adjust the beans used. For a vegetarian version, substitute the chicken with beans or seasonal vegetables.