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–+ servings

Creamy Chicken Tortilla Soup

A rich and flavorful soup with tender chicken, creamy base, and crispy tortilla strips.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Broth
  • 1 lb boneless, skinless chicken breasts diced
  • 4 cups chicken broth low sodium
  • 1 cup water
Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium red bell pepper diced
  • 1 medium zucchini diced
  • 1 can black beans drained and rinsed
  • 1 can corn drained
Spices and Seasoning
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
Creamy Base
  • 1 cup heavy cream
  • 1 cup shredded cheese cheddar or Mexican blend
Toppings
  • 1 cup tortilla strips store-bought or homemade
  • 1/4 cup fresh cilantro chopped
  • 1 medium lime cut into wedges

Method
 

Prepare the Chicken
  1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned, about 5-7 minutes.
  2. Remove chicken and set aside.
Cook the Vegetables
  1. In the same pot, add onion, garlic, red bell pepper, and zucchini. Sauté until softened, about 5 minutes.
  2. Stir in chili powder, cumin, salt, and pepper.
Combine Ingredients
  1. Return the chicken to the pot and add chicken broth and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
  2. Add black beans and corn, stirring to combine.
Make it Creamy
  1. Stir in heavy cream and shredded cheese, cooking until cheese is melted and soup is heated through.
Serve
  1. Ladle soup into bowls and top with tortilla strips, cilantro, and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gFiber: 5gSugar: 3g

Notes

For a spicier soup, add diced jalapeños or cayenne pepper to taste.

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