Description
Enjoy this creamy chicken tortilla soup, perfect for a quick and comforting dinner. This recipe is easy to make in one pot or a Dutch oven.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 pound cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- Salt and pepper to taste
- Tortilla chips, avocado, sour cream, and cilantro for topping
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, and smoked paprika and cook for 1 minute more.
- Pour in chicken broth and diced tomatoes. Bring to a simmer, then add black beans, corn, and shredded chicken.
- Reduce heat and simmer for 10 minutes to allow flavors to meld.
- Stir in cream cheese until melted and smooth. Then, stir in heavy cream. Season with salt and pepper to taste.
- Serve hot, topped with tortilla chips, avocado, sour cream, and cilantro.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño.
- You can use rotisserie chicken to save time.
- Adjust the amount of cream cheese and heavy cream to your desired level of creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican