Creamy Chicken Tortilla Soup
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bell pepper red or green, diced
- 2 cups cooked chicken shredded (rotisserie chicken works great)
- 1 can 14.5 oz diced tomatoes (with juices)
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained (or 1.5 cups frozen corn)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheese cheddar or Mexican blend
- Tortilla strips for topping
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
- Add Chicken and Beans: Stir in the shredded chicken, diced tomatoes, black beans, and corn. Mix well to combine.
- Add Broth and Spices: Pour in the chicken broth and add the cumin, chili powder, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Make it Creamy: After simmering, stir in the heavy cream and shredded cheese, mixing until the cheese is melted and the soup is creamy. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls and top with tortilla strips. Garnish with fresh cilantro and serve with lime wedges.