Creamy Chicken Tortilla Soup
A comforting and creamy chicken tortilla soup that's quick to make and perfect for cozy nights or festive gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded) Leftovers or rotisserie works great!
- 1 cup cheddar cheese (shredded) You can substitute with Monterey Jack for a different flavor.
- 8 oz cream cheese This gives the soup its creaminess.
- 4 cups chicken broth Homemade adds depth, but store-bought is convenient.
- 1 can diced tomatoes Opt for fire-roasted for a smoky flavor.
- 1 can black beans (rinsed and drained) A great source of protein and fiber.
- 1 cup corn (frozen or canned) Sweet corn complements the savory soup.
- 1 whole onion (diced) Adds sweetness.
- 2 cloves garlic (minced) You can also use garlic powder in a pinch.
- 1 teaspoon cumin For that warm, earthy flavor.
- 1 teaspoon chili powder Adjust according to your spice tolerance.
- Salt and pepper to taste Essential for bringing flavors together.
- Tortilla strips for garnish Store-bought or homemade, you can’t go wrong.
- Fresh cilantro for garnish (optional) A sprinkle adds freshness!
Instructions
Preparation
- Sauté the diced onion and minced garlic in a large pot until soft and fragrant.
- Pour in the chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.
- Stir in the shredded chicken and bring everything to a gentle simmer.
- Add cream cheese and cheddar cheese, stirring until completely melted and integrated.
- Serve hot, garnished with tortilla strips and fresh cilantro if desired.
Notes
For a creamy texture, top with avocado slices. Serve alongside crunchy tortilla chips or crispy quesadillas. Pair with a simple green salad for a balanced meal.