Description
A comforting and creamy chicken tortilla soup that brings warmth and joy to any dinner table.
Ingredients
Scale
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese, softened
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Optional toppings: avocado, cilantro, sour cream
Instructions
- In a large pot, sauté the onion and garlic until soft.
- Add the cooked chicken, broth, diced tomatoes, black beans, corn, cumin, and chili powder. Bring to a boil while stirring occasionally.
- Reduce the heat and let it simmer for about 15 minutes.
- Stir in the cream cheese and cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot with tortilla chips and your desired toppings.
Notes
Feel free to make substitutions based on what you have on hand. Creativity is key in the kitchen!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg