Description
A comforting, creamy chicken tortilla soup packed with tender chicken, vegetables, spices, and a rich, cheesy broth. Topped with crispy tortilla strips, it’s perfect for a hearty meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 teaspoon 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 (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned and drained)
- 2 cups cooked shredded chicken
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- Tortilla strips or crushed tortilla chips, for topping
- Sour cream, for serving (optional)
- Avocado slices, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño. Sauté until softened, about 4-5 minutes.
- Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Add chicken broth, diced tomatoes with green chilies, black beans, corn, and shredded chicken. Bring to a simmer and cook for 10-15 minutes to let the flavors blend.
- Reduce heat to low and stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Serve hot topped with tortilla strips, sour cream, avocado slices, and chopped cilantro if desired.
Notes
- You can use rotisserie chicken for convenience.
- Adjust spice level by adding more or less jalapeño or chili powder.
- Store leftovers in the refrigerator for up to 3 days.
- To make it spicier, add cayenne pepper or hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg