Description
A comforting creamy chicken tortilla soup filled with tender chicken, zesty tomatoes, and rich cheese, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, rinsed and drained)
- 1 cup chicken broth
- 1 cup cheddar cheese, shredded
- 1/2 cup cream cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla chips (for serving)
- Fresh cilantro (for garnish)
Instructions
- Sauté the onion and garlic until fragrant, stirring gently.
- Add the cooked chicken, diced tomatoes, corn, black beans, chicken broth, cumin, chili powder, salt, and pepper. Stir until well combined.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the cream cheese and cheddar cheese until melted and creamy.
- Serve hot, garnished with fresh cilantro and accompanied by tortilla chips.
Notes
This soup tastes even better the next day; consider making it ahead of time!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg