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Creamy Chicken Tortilla Soup

A comforting and creamy soup filled with shredded chicken, beans, and spices, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Mexican
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded (fresh, leftover, or rotisserie)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup cream cheese
  • 1 cup shredded cheddar cheese
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Tortilla strips for garnish
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot or Crock Pot, heat a tablespoon of oil over medium heat.
  2. Add diced onion and garlic, sautéing until softened (about 3-4 minutes).
  3. Stir in chili powder and cumin, cooking for an additional minute to release the spices' flavors.
  4. Add the shredded chicken, black beans, corn, diced tomatoes, and chicken broth. Stir well.
  5. Bring to a boil, then reduce heat and let it simmer for about 20-30 minutes until heated through.
  6. Finally, stir in the cream cheese and cheddar cheese until both are melted and creamy.
  7. Season with salt and pepper to taste and serve hot, garnished with tortilla strips and fresh cilantro.

Notes

For added flavor, consider a dollop of sour cream or sliced jalapeños. This soup can be made vegetarian by replacing chicken with tofu and using vegetable broth. It freezes well for up to 3 months.