Description
This creamy chicken tortilla soup is rich, zesty, and simple to prepare. It features tender chicken, corn, and black beans in a velvety broth, making it a perfect cozy meal.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 small jalapeño, minced (optional)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with green chilies, undrained
- 5 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 cup shredded sharp cheddar cheese
- 3 ounces cream cheese, softened and cubed
- Crispy tortilla strips or crushed tortilla chips (to serve)
- Diced avocado, cilantro, and lime wedges (to serve)
Instructions
- Melt butter in a large pot over medium heat. Add onion and jalapeño. Cook 5 minutes until softened.
- Stir in garlic and tomato paste. Cook 30 seconds until fragrant.
- Add corn, black beans, diced tomatoes, broth, chicken, and all seasonings. Stir well.
- Bring to a gentle simmer, cover, and cook 20 to 25 minutes until chicken reaches 165°F.
- Remove chicken, shred with two forks, and return it to the pot.
- Reduce heat to low. Stir in cream cheese until melted and smooth.
- Add cheddar cheese in small handfuls, stirring constantly until creamy.
- Stir in lime juice and adjust seasoning with salt and pepper to taste.
- Ladle into bowls and top with tortilla strips, avocado, cilantro, and a squeeze of lime.
Notes
- Omit the jalapeño for a milder soup.
- Use pre-cooked rotisserie chicken to save time.
- This soup reheats well for meal preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot Simmer
- Cuisine: Southwestern