Description
A warm and inviting bowl of creamy chicken tortilla soup that’s quick to prepare and packed with nutritious ingredients.
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
- Heat a splash of oil in a large pot over medium heat and sauté the diced onion and minced garlic until fragrant, about 3-4 minutes.
- Add the cooked chicken, diced tomatoes, corn, black beans, chicken broth, cumin, chili powder, salt, and pepper. Stir until well combined.
- Bring the mixture to a boil, then reduce to a simmer for about 15 minutes, allowing the flavors to meld.
- Stir in the cream cheese and shredded cheddar cheese, letting them melt and create a creamy texture.
- Serve hot, accompanied by tortilla chips and garnish with fresh cilantro.
Notes
This soup can be made ahead and stored in the refrigerator for up to three days, and frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg