Description
A warm bowl of creamy chicken tortilla soup that combines robust spices with tender chicken and crispy tortilla strips.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup heavy cream
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Tortilla strips or chips for serving
- Optional garnishes: avocado slices, shredded cheese, sour cream
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it turns translucent.
- Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Let these spices cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth, diced tomatoes (along with their juice), and corn. Mix well to combine.
- Add the shredded chicken and black beans to the pot. Allow the soup to come to a gentle simmer.
- Reduce the heat to low and stir in the heavy cream, allowing the soup to heat through and get creamy without boiling.
- Remove the pot from the stove and mix in the lime juice and cilantro.
- Serve your soup hot, topped with crispy tortilla strips or chips and any additional garnishes you prefer.
Notes
For a lighter version, use half-and-half or coconut milk. To save time, use rotisserie chicken for an effortless shredding step.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican