Creamy Chicken Tortilla Soup
A hearty and creamy soup made with tender chicken, beans, corn, and topped with crispy tortilla chips, perfect for chilly evenings or busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 can black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup cheddar cheese (shredded)
- 4 oz cream cheese
- Salt and pepper to taste
- Tortilla chips for serving
Optional Toppings
- avocado
- cilantro
- lime
- sour cream
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.
- Add the shredded chicken, diced tomatoes (with juice), chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Stir everything together.
- Bring the mixture to a boil. After boiling, reduce the heat and let it simmer for about 20 minutes so the flavors meld beautifully.
- Incorporate the cream cheese and shredded cheddar into the pot. Stir until both cheeses melt and the soup becomes creamy.
- Serve hot, garnished with tortilla chips and your choice of toppings.
Notes
You can customize the soup by swapping black beans for white beans, going dairy-free, or adding different vegetables based on your preferences.