Description
A comforting and creamy chicken tortilla soup packed with flavors, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 cup cheddar cheese, shredded
- 1 package (8 oz) cream cheese
- 4 cups chicken broth
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Optional toppings (avocado, cilantro, sour cream) as desired
Instructions
- In a large pot, add a splash of oil if needed and sauté the diced onion and minced garlic over medium heat until translucent, about 3 to 5 minutes.
- Add chicken broth, drained corn, drained and rinsed black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir and bring to a boil.
- Once boiling, stir in the cooked chicken and let it simmer for about 10 minutes.
- Add cream cheese and shredded cheddar cheese, stirring continuously until melted and the soup is creamy.
- For a crock pot option, combine all ingredients (except cheeses) and cook on low for 4 to 6 hours. Add cream cheese and cheddar cheese before serving.
- Serve hot, topped with tortilla strips and optional toppings like avocado or sour cream.
Notes
Don’t rush the sautéing of onions and garlic for fuller flavor. Use leftover or rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg