Description
A comforting bowl of creamy chicken tortilla soup, perfect for chilly days and family gatherings.
Ingredients
Scale
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, rinsed and drained)
- 1 cup chicken broth
- 1 cup cheddar cheese, shredded
- 1/2 cup cream cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla chips (for serving)
- Fresh cilantro (for garnish)
Instructions
- Sauté the diced onion and minced garlic over medium heat until fragrant and translucent, about 3-4 minutes.
- Add the cooked chicken, diced tomatoes, corn, black beans, chicken broth, cumin, chili powder, salt, and pepper. Stir until all ingredients are well combined.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the cream cheese and shredded cheddar cheese until melted and creamy.
- Serve hot with crunchy tortilla chips on the side, and garnish with fresh cilantro.
Notes
This soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg