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Creamy Chicken Tortilla Soup

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A bowl of Creamy Chicken Tortilla Soup topped with crispy tortillas and garnished with avocados, cheese, jalapenos, and cilantro.

Ingredients

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For the Crust:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • For serving: shredded cheese, avocado, sour cream, lime wedges, tortilla strips

Instructions

1. Prepare the Crust:

  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
  2. Add the garlic and jalapeño and cook for 1 minute, until fragrant.
  3. Stir in the cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute.
  4. Add the black beans, corn, diced tomatoes, green chiles, and chicken broth. Stir to combine.
  5. Add the chicken breasts to the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
  6. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  7. Stir in the heavy cream and cilantro. Season with salt and pepper to taste. Simmer for 5 more minutes.
  8. Serve the soup topped with shredded cheese, avocado, sour cream, a squeeze of lime juice, and tortilla strips.

Find it online: https://www.delicetreats.com/creamy-chicken-tortilla-soup-3/