Chicken Tortilla Soup
A creamy and hearty chicken tortilla soup filled with vibrant spices, topped with crunchy tortilla strips for a delightful texture.
Ingredients
Main Ingredients
- 1 pound Chicken Breast, cooked and shredded Use shredded rotisserie chicken for quicker preparation.
- 4 cups Chicken Broth, preferably low-sodium
- 1 cup Heavy Cream Adjust according to preference for richness.
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 piece Red Bell Pepper, diced
- 1 cup Corn, frozen or canned
- 1 cup Canned Black Beans, rinsed and drained
- 2 tablespoons Chili Powder
- 1 teaspoon Cumin
- to taste Salt and Pepper
- for garnish Fresh Cilantro
- for topping Tortilla Chips Add just before serving for crunch.
- for serving Lime Wedges Add a squeeze of lime to brighten the flavors.
Instructions
Preparation
- In a large pot over medium heat, add a splash of oil. Sauté the diced onion, red bell pepper, and minced garlic until the vegetables are soft, about 5-7 minutes.
- Stir in the chili powder, cumin, salt, and pepper, and cook for another minute to toast the spices.
- Pour in the chicken broth and add the shredded chicken. Bring the soup to a gentle simmer.
- Stir in the heavy cream and corn, letting the soup simmer for about 10 minutes, allowing flavors to meld.
- Add the black beans, simmering for an additional 5 minutes. Adjust seasoning as needed.
- Ladle the soup into bowls, topping each with crunchy tortilla chips, a sprinkle of fresh cilantro, and lime wedges.
Notes
For a spicier kick, consider adding diced jalapeños or a dash of cayenne pepper. Store leftovers in an airtight container for up to 4 days. Keep tortilla chips separate to maintain their crispiness.