Creamy Chicken Tortilla Soup
Ingredients
The soup
-
1
12oz bag
Pennsylvania Dutch egg noodles
-
2
tbsp
olive oil
-
1
whole
yellow onion, diced
-
1
whole
green pepper, diced
-
4
cloves
garlic, minced
-
½
cup
fresh cilantro, chopped
-
3
large
chicken breasts (about 2 lbs total)
-
8
cups
chicken broth
-
1
14.5 oz can
fire roasted tomatoes, diced
-
1
can
black beans
-
1
can
corn
-
1
can
green chilies (optional)
-
1
small
lime, juiced
-
1
tbsp
chili powder
-
3
tsp
cumin
-
1
tsp
smoked paprika (optional)
-
¼
tsp
cayenne (optional)
-
2
tsp
salt
-
1
tsp
pepper
-
1
block
cream cheese, cut into cubes
-
½
cup
milk (or nut milk)
Garnishes
-
to taste
avocado
-
to taste
Greek yogurt
-
to taste
hot sauce
-
to taste
cilantro
Homemade tortilla chips
-
6
small
corn tortillas
-
1
tbsp
olive oil
-
½
tsp
salt
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions, green pepper, garlic, and cilantro until fragrant.
- Add chicken broth, tomatoes, beans, corn, chilies, and lime juice; stir well.
- Incorporate remaining spices and add chicken breasts.
- Cover and bring to a boil.
- Once boiling, reduce heat and let simmer for 10 minutes.
- Remove chicken breasts, let rest for 10 minutes, then add cream cheese and milk to the pot and stir until melted.
- Add egg noodles and simmer for another 10 minutes.
- Return shredded chicken to the soup and simmer for an additional 10 minutes.
- Serve garnished with desired toppings.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
1500mg
Cholesterol
70mg
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