Description
A warm and comforting creamy chicken tortilla soup perfect for chilly evenings, packed with flavors and topped with crispy tortilla chips.
Ingredients
Scale
- 2 cups cooked chicken (shredded)
- 1 cup cheddar cheese (shredded)
- 8 oz cream cheese
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 can black beans (rinsed and drained)
- 1 cup corn (frozen or canned)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Tortilla chips (for serving)
- Avocado and cilantro (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- Stir in the diced tomatoes, black beans, corn, chicken broth, and taco seasoning. Mix well.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Add the shredded chicken and cream cheese, stirring until melted.
- Stir in the cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with tortilla chips, avocado slices, and cilantro.
Notes
Make-Ahead: Soup base can be stored in the fridge for up to 3 days. Use rotisserie chicken for ease.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 75mg