Description
A comforting and creamy chicken tortilla soup perfect for chilly evenings, featuring tender chicken, black beans, and a delightful blend of spices.
Ingredients
Scale
- 2 cups cooked chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups chicken broth
- 1 cup corn
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Corn tortillas, cut into strips (for garnish)
- Fresh cilantro (for garnish)
Instructions
- Sauté onions and garlic until soft and fragrant.
- Add in the cooked chicken, diced tomatoes, black beans, chicken broth, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
- Stir in the cream cheese and cheddar cheese until melted and combined.
- Serve hot, garnished with crispy tortilla strips and fresh cilantro.
Notes
This soup tastes even better the next day! Store in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 80mg