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Creamy Chicken Tortilla Soup

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A delightful blend of shredded chicken, melty cheese, and zesty spices in a creamy broth, perfect for chilly evenings.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 1 cup cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 4 cups chicken broth
  • 1 can diced tomatoes with green chilies
  • 1 can black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Tortilla strips for serving
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened.
  2. Toss in the shredded chicken, cumin, chili powder, salt, and pepper. Stir well to combine all the flavors.
  3. Pour in the chicken broth, diced tomatoes, black beans, and corn. Bring the mixture to a simmer.
  4. Once simmering, add the softened cream cheese and shredded cheddar cheese. Stir until everything is melted and creamy.
  5. Serve hot, topping each bowl with crispy tortilla strips and a sprinkle of fresh cilantro.

Notes

For a lighter option, use lower-fat cheese or swap in shredded turkey for the chicken. Store leftovers in an airtight container for up to three days.

Find it online: https://www.mubrecipes.com/creamy-chicken-tortilla-soup/