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Creamy Chicken Tortilla Soup

A comforting bowl of Creamy Chicken Tortilla Soup combining shredded chicken, beans, corn, and vibrant spices into a creamy, delicious dish perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded Use shredded rotisserie chicken for quicker preparation if desired.
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste salt and pepper Adjust spices according to preference.
  • 1 cup heavy cream For a dairy-free alternative, use coconut cream.
Toppings
  • to taste tortilla strips for garnish
  • to taste chopped cilantro for garnish

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of water or vegetable oil to prevent sticking.
  2. Once hot, add the chopped onion and minced garlic, sauté until the onion turns translucent, about 3-4 minutes.
Cooking
  1. Stir in the shredded chicken, cumin, chili powder, and a pinch of salt and pepper. Allow it to cook for another 2-3 minutes.
  2. Pour in the chicken broth, black beans, corn, and diced tomatoes. Stir everything together and bring the mixture to a gentle boil.
  3. Once boiling, lower the heat and slowly stir in the heavy cream, letting the soup become rich and creamy. Allow it to simmer for another 5-7 minutes.
Serving
  1. Ladle the soup into bowls, topped with crunchy tortilla strips and chopped cilantro for that fresh finishing touch!

Notes

For a lighter version, swap out heavy cream for coconut cream. Ensure chicken is cooked perfectly for the best flavor. A splash of lime juice just before serving can brighten the flavors beautifully. If there are leftovers, store in an airtight container in the fridge for up to 3 days; it also freezes well for 3 months. Reheat gently on the stove, avoiding the microwave to preserve texture.