Description
Indulge in this comforting and hearty Creamy Chicken Tortilla Soup, a Tex-Mex adaptation that’s a hug in a bowl. Packed with tender chicken, sweet corn, beans, and a velvety broth, it’s spiced with cumin and taco seasoning. Topped with crispy tortilla strips, cheese, and cilantro, it’s a flavorful, customizable, and easy weeknight meal the whole family will adore.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 packet (1 oz) taco seasoning
6 cups chicken broth
2 cups cooked shredded chicken
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) corn, drained
1/2 cup half-and-half or heavy cream
Salt and freshly ground black pepper to taste
For Serving:
Corn tortillas, cut into strips and fried or baked until crispy
Shredded Monterey Jack or cheddar cheese
Sour cream
Fresh cilantro, chopped
Avocado, diced (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
Add minced garlic, cumin, and taco seasoning. Cook for 1 minute more until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
Add the cooked shredded chicken, black beans, pinto beans, and corn.
Bring the soup to a simmer, then reduce heat and let it cook for at least 15-20 minutes to allow the flavors to meld.
Stir in the half-and-half or heavy cream. Heat gently, but do not boil.
Season with salt and pepper to taste.
Ladle the soup into bowls and serve immediately with your favorite toppings: crispy tortilla strips, shredded cheese, a dollop of sour cream, and fresh cilantro.
Notes
For crispy tortilla strips: Lightly brush corn tortillas with oil, then cut into thin strips. Bake at 375°F (190°C) for 8-12 minutes, or until golden and crisp. Alternatively, you can fry them in oil.
To make it vegetarian, substitute the chicken broth with vegetable broth and use plant-based chicken substitute or extra beans.
This soup can be made ahead of time and reheated gently. Add the cream just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg