Description
A creamy, flavorful tortilla soup with shredded chicken, corn, tomatoes, beans, and tortilla strips, topped with cheese and fresh garnishes.
Ingredients
- 1 tbsp olive oil (or vegetable oil)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3–4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano (optional)
- ½ tsp chili powder (adjust to taste)
- 2 cups cooked, shredded chicken
- 1 (14–15 oz) can diced tomatoes (or fire‑roasted diced tomatoes)
- 1 (15 oz) can corn kernels, drained
- 1 (15 oz) can black beans (or pinto beans), drained and rinsed
- 4 cups (approx.) chicken broth (or stock)
- 4 oz (½ cup) cream cheese (softened) or substitute (e.g. sour cream / half & half)
- Salt and pepper, to taste
- Tortilla strips or broken tortilla chips (for topping)
- Fresh garnishes (e.g. chopped cilantro, diced avocado, shredded cheese, lime wedges)
Instructions
- Heat oil in a large pot over medium heat. Add the onion and red bell pepper and sauté until softened (about 3–4 minutes).
- Add the garlic, cumin, oregano, and chili powder, and sauté for another 30 seconds until fragrant.
- Add the diced tomatoes (with their juice), corn, beans, shredded chicken, and broth. Stir to combine.
- Bring the soup to a simmer. Let it cook for 10–15 minutes so flavors meld.
- Reduce heat to low, and stir in the softened cream cheese until well melted and smooth. (If desired, use an immersion blender or blender to partly blend the soup for a creamier texture, leaving some chunks.)
- Season with salt and pepper, adjust spices if needed.
- Serve hot, topped with tortilla strips, cheese, cilantro, avocado, and a squeeze of lime.
Notes
- You can use rotisserie or leftover cooked chicken to save time.
- If cream cheese is too heavy, use sour cream or a lighter dairy alternative (or blend with part of the soup) for creaminess.
- For extra thickness, blend 1/3 of the soup and mix back in.
- Store leftovers in the fridge for up to 3 days (reheat gently to avoid separation).
- Taste and adjust spice levels (chili powder, hot sauce) to your preference.
Nutrition
- Serving Size: 1 bowl (~1⅓ cups)
- Calories: ≈ 300 kcal
- Sugar: ≈ 4 g
- Sodium: ≈ 700 mg
- Fat: ≈ 12 g
- Saturated Fat: ≈ 5 g
- Unsaturated Fat: ≈ 6 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 25 g
- Fiber: ≈ 5 g
- Protein: ≈ 18 g
- Cholesterol: ≈ 50 mg
