A creamy, smoky chicken tortilla soup filled with shredded chicken, black beans, corn, and three cheeses—all simmered in a bold, seasoned broth and topped with crunchy tortilla strips and fresh garnishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
3 cups shredded cooked chicken
1 tablespoon oil
1 yellow onion, diced
3 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1–2 chipotle peppers in adobo, chopped
1 tablespoon adobo sauce
1 (15 oz) can fire-roasted tomatoes
4 cups low-sodium chicken broth
1 (15 oz) can black beans, drained
1 cup corn (canned or frozen)
4 oz cream cheese, cubed
½ cup heavy cream or half-and-half
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and black pepper to taste
Tortilla strips, sour cream, avocado, cilantro, and lime for garnish
Instructions
-
Heat oil in a large pot. Sauté onion for 3–4 minutes until soft.
-
Add garlic and cook for 1 minute.
-
Stir in cumin, chili powder, and smoked paprika. Cook briefly.
-
Add chipotle peppers, adobo sauce, and tomatoes. Simmer for 2–3 minutes.
-
Pour in broth, then add black beans and corn. Simmer for 10 minutes.
-
Stir in chicken and cook another 5–7 minutes.
-
Add cream cheese and stir until melted. Mix in cheeses and cream.
-
Season with salt and pepper. Simmer gently for 5 more minutes.
-
Serve hot with toppings of choice.