Description
A comforting and creamy chicken tortilla soup perfect for chilly days, packed with flavors of chicken, cheese, and spices.
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 onion and garlic until fragrant.
- Add the cooked chicken, diced tomatoes, corn, black beans, chicken broth, cumin, chili powder, salt, and pepper.
- Stir until everything is well combined.
- Bring to a boil, then reduce to a simmer for about 15 minutes.
- Stir in the cream cheese and cheddar cheese until melted and creamy.
- Serve hot with crunchy tortilla chips on the side and garnish with fresh cilantro.
Notes
This soup stores well for 4-5 days in the fridge or freezes beautifully. Leave out the cheese until reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg