Description
A cozy and creamy chicken tortilla soup that evokes warm memories, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn (frozen or canned)
- 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 (optional)
- Lime wedges for serving (optional)
Instructions
- Sauté onion and garlic in a large pot until soft and fragrant.
- Add cooked chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.
- Bring it to a boil, then reduce heat and let it simmer for about 20 minutes.
- Stir in cream cheese and cheddar cheese until melted and creamy.
- Taste and adjust seasoning if necessary.
- Serve hot with tortilla chips and garnish with fresh cilantro and lime if desired.
Notes
This soup stores beautifully and tastes even better the next day. Feel free to swap ingredients based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg