Description
This Cozy Creamy Chicken Tortilla Soup recipe is a hug in a bowl, perfect for chilly evenings or whenever you need a little pick-me-up. It’s a delightful blend of savory, slightly spicy, and wonderfully rich notes.
Ingredients
2 tbsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
4 cups low-sodium chicken broth
1 can (15 oz) black beans, rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) fire-roasted diced tomatoes
2 cups cooked chicken, shredded
4 oz cream cheese, softened
1/2 cup heavy cream
Tortilla strips, avocado, and cilantro for serving
Instructions
Warm olive oil in a Dutch oven over medium heat. Add diced onion and bell pepper and cook for 5 to 6 minutes until tender.
Stir in minced garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.
Add chicken broth, black beans, corn, and fire-roasted diced tomatoes, bringing the mixture to a simmer for 15 minutes.
Lower the heat and whisk in the softened cream cheese and heavy cream until everything is smooth and well combined.
Gently stir in the shredded cooked chicken and let it simmer for 5 minutes until heated through.
Serve the soup in bowls, topping with tortilla strips, avocado, and cilantro.
Notes
N/A
- Prep Time: Approximately 10 minutes
- Cook Time: Approximately 30 minutes
- Category: Soup
- Cuisine: Mexican-inspired
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A