Description
A comforting and creamy chicken tortilla soup filled with tender chicken, black beans, and corn, topped with crispy tortilla strips and fresh garnishes.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup heavy cream
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado, diced for garnish
- Cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Add the shredded chicken and stir gently to combine the flavors.
- Pour in the chicken broth, stirring in the black beans, corn, diced tomatoes, chili powder, and cumin. Bring the mixture to a simmer, allowing the flavors to meld together beautifully.
- After 10 minutes, stir in the heavy cream. Season the soup with salt and pepper to taste.
- Serve the creamy chicken tortilla soup hot, garnished with tortilla strips, diced avocado, and fresh cilantro.
Notes
Feel free to experiment with different beans or spices to customize the soup to your taste. For a healthier version, substitute heavy cream with coconut milk.
