Creamy Chicken Tortilla Soup
Servings 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 whole garlic cloves minced
- 1 medium jalapeño seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans drained and rinsed
- 1 cup corn fresh, canned, or frozen
- 1 cup heavy cream or half-and-half
- salt and pepper to taste
- optional toppings shredded cheese, sour cream, avocado slices, cilantro, lime wedges, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté until softened, about 4-5 minutes.
- Stir in cumin and chili powder, cooking for another minute until fragrant.
- Add the chicken broth, shredded chicken, diced tomatoes, black beans, and corn. Bring to a simmer and cook for 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper. Let it simmer for another 5 minutes.
- Serve the soup with tortilla chips and your choice of toppings.
Notes
For a quick option, you can use rotisserie chicken or cook your own chicken breasts or thighs. Shredded chicken from leftovers also works perfectly.
If you prefer a thicker soup, stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) before adding the heavy cream.
To store: Store leftovers in an airtight container in the fridge for up to 3 days. Warm it up in a pot over medium heat, stirring occasionally to reheat. If the soup thickens too much, you can add a little extra broth to thin it out.
To freeze: To freeze, make the soup without the cream and freeze it for up to 3 months. When ready to serve, thaw the soup, reheat it, and then add the cream. Soups with dairy can separate when frozen.
Vegetarion option: Omit the chicken and replace it with extra beans or veggies like zucchini or bell peppers. Use vegetable broth instead of chicken broth.
Adjust the spice level: Adjust the spice to your liking by adding more or less jalapeño, chili powder, or even a dash of cayenne pepper.
For a lighter option, use half-and-half or Greek yogurt instead of heavy cream.
Nutrition
Serving: 1.5cup | Calories: 934kcal | Carbohydrates: 10g | Protein: 3g | Fat: 99g | Saturated Fat: 33g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 42g | Cholesterol: 115mg | Sodium: 599mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg
