Description
A warm and flavorful creamy chicken tortilla soup, loaded with tender chicken, spices, and a rich cream cheese base, perfect for cozy evenings.
Ingredients
- 4 cups chicken broth
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, cubed
- 1 cup cheddar cheese, shredded
- Tortilla chips
- Fresh cilantro, for garnish (optional)
Instructions
- Combine the chicken broth, fire-roasted diced tomatoes, black beans, corn, chopped onion, minced garlic, cumin, and chili powder in a large pot.
- Cook the mixture on the stovetop, bringing it to a boil, then simmering for 15-20 minutes until the onions are soft.
- Add the shredded chicken, cubed cream cheese, and shredded cheddar cheese, stirring until melted and creamy.
- Season the soup with salt and pepper to taste.
- Serve the soup in bowls topped with tortilla chips and garnish with fresh cilantro if desired.
Notes
For a non-dairy version, substitute almond cream cheese and dairy-free cheese. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican