Description
Creamy chicken tortilla soup with tender chicken, beans, corn, and a bold tomato broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can Rotel tomatoes with green chiles
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Juice of 1/2 lime
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened.
- Stir in garlic and cook briefly.
- Add chili powder, cumin, and smoked paprika.
- Pour in tomatoes, beans, corn, and chicken broth.
- Bring to a simmer and cook for 15-20 minutes.
- Add shredded chicken and simmer 5 minutes.
- Reduce heat and stir in heavy cream.
- Add lime juice, salt, and pepper.
- Serve hot with desired toppings.
Notes
- Add cream at low heat to prevent curdling.
- Rinse beans thoroughly before adding.
- Adjust spice level to taste.
- Soup tastes better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg