Creamy Chicken Tortilla Soup
A rich and velvety soup made with shredded chicken, black beans, corn, and a creamy broth, perfect for any cozy dinner night.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth Ensure it's gluten-free if needed
- 1 cup heavy cream Can substitute with half-and-half or coconut milk
- 1 onion, diced
- 2 cloves garlic, minced Toasting enhances flavor
- 1 tablespoon chili powder Adjust to taste for spiciness
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for topping Adds texture
- Fresh cilantro for garnish Enhances presentation
- Lime wedges for serving Adds brightness to the flavor
Instructions
Preparation
- In a large pot, sauté the onion and garlic over medium heat until soft.
- Add the shredded chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce to a simmer for about 20 minutes.
- Stir in the heavy cream and heat through.
Serving
- Serve hot, topped with tortilla strips, fresh cilantro, and a squeeze of lime if desired.
Notes
Soup keeps well in the fridge for about 3-4 days. It can be frozen for up to 3 months. Add a splash of chicken broth when reheating to maintain creaminess.