Description
A comforting and creamy chicken tortilla soup made with shredded chicken, zesty tomatoes, and hearty beans, perfect for family gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup heavy cream
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado, diced for garnish
- Cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Stir in the shredded chicken, allowing the flavors to meld.
- Pour in the chicken broth, then stir in the black beans, corn, and diced tomatoes.
- Add the chili powder and cumin to enhance the flavor.
- Bring the mixture to a simmer, letting it cook for about 10 minutes.
- Afterward, stir in the heavy cream and season with salt and pepper to taste.
- Serve the creamy chicken tortilla soup hot, garnished with tortilla strips, diced avocado, and fresh cilantro.
Notes
For a smoky flavor, consider roasting the corn before adding it to the soup. Adjust spice levels to preference.