Description
Make a comforting one-pot Creamy Chicken Tortilla Soup. This Tex-Mex inspired soup is hearty and easy to prepare.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup heavy cream
- Salt and black pepper to taste
- For serving: tortilla strips, shredded cheese, avocado, fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in black beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, cumin, and cayenne pepper (if using). Bring to a simmer.
- Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.
- Stir in heavy cream. Season with salt and black pepper to taste.
- Serve hot, garnished with tortilla strips, shredded cheese, avocado, and fresh cilantro, if desired.
Notes
- For a spicier soup, increase the amount of cayenne pepper.
- You can use shredded rotisserie chicken to save time. Add it in step 4 with the chicken broth.
- Vegetarian option: Omit chicken and add extra beans or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg