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Creamy Chicken Tortilla Soup

A rich and flavorful soup with tender chicken, creamy broth, and crispy tortilla strips.

Ingredients

Scale

For the Crust:

  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • Tortilla strips for garnish

Instructions

1. Prepare the Crust:

  1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
  2. In the same pot, add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
  3. Add black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
  4. Shred the cooked chicken and return it to the pot. Reduce heat and simmer for 15 minutes.
  5. Stir in heavy cream and simmer for another 5 minutes.
  6. Serve hot, topped with shredded cheddar cheese, diced avocado, and tortilla strips.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally