Creamy Chicken Tortilla Soup
A comforting and creamy chicken tortilla soup packed with flavor, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon taco seasoning
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Tortilla strips for topping
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté the chopped onion and minced garlic over medium heat until softened, about 3-4 minutes.
- Stir in the shredded chicken, black beans, corn, diced tomatoes, chicken broth, and taco seasoning. Bring to a boil.
- Reduce the heat and add the heavy cream, stirring to combine. Simmer for 10-15 minutes until heated through.
- Season with salt and pepper to taste. Adjust seasoning as preferred.
- Serve hot, topped with tortilla strips, chopped cilantro, and lime wedges.
Notes
Cooked chicken can be rotisserie chicken, leftover roasted chicken, or any cooked chicken. For a lighter option, substitute half-and-half for heavy cream. Adjust taco seasoning to your spice preference.