Creamy Chicken Tortilla Soup
Ingredients
The soup base
-
1
tbsp
extra virgin olive oil
-
1
medium
onion, diced
-
1
red
bell pepper, chopped
-
2
medium
carrots, diced
-
5
cloves
garlic, minced
-
1
tbsp
mild chili powder
-
2
tsp
cumin
-
1
tsp
smoked paprika
-
1
tsp
oregano
-
1
tsp
kosher salt
-
to taste
freshly ground black pepper
-
1 ½
cups
frozen or canned corn
-
1
cup
mild chunky salsa
-
1
15oz can
black beans, drained and rinsed
-
2
5oz cans
diced green chiles
-
1
lb
chicken breast
-
4
cups
chicken or vegetable broth
The toppings
-
½
cup
shredded sharp cheddar cheese
-
4oz
cream cheese
-
to taste
tortilla chips
-
to taste
cilantro
-
to taste
avocado
Instructions
- Warm olive oil in a large pot over medium heat and sauté onion, pepper, and carrot for 5 minutes.
- Add garlic and spices, cooking for another minute.
- Incorporate corn, salsa, beans, chiles, chicken, and broth, then simmer for 25 minutes until chicken is cooked.
- Remove chicken, shred it, and return it to the pot.
- Stir in shredded cheese and cream cheese until well combined.
- Serve garnished with tortilla chips, cilantro, and avocado if desired.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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