Deliciously Creamy Chicken Tortilla Soup in 30 Minutes
A rich and creamy chicken tortilla soup with a perfect blend of spices and textures. This soup is hearty and flavorful, topped with crispy tortilla strips, fresh avocado, and cheese.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp cumin
- 1 tbsp chili powder
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- Tortilla strips for topping
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook for 5 minutes until softened.
- Stir in shredded chicken, black beans, corn, diced tomatoes, chicken broth, cumin, and chili powder. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with shredded cheese, avocado, tortilla strips, and fresh cilantro.
Notes
- For extra spice, add a diced jalapeño with the onions.
- Use rotisserie chicken for quick prep.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg