Creamy Chicken Tortilla Soup
A delightful comfort food combining savory ingredients in a warm, hearty broth, perfect for cozy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Tortilla strips for garnish
- Fresh cilantro for garnish
- Avocado for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, and sauté until tender, about 5 minutes.
- Combine Ingredients: Stir in the shredded chicken, chicken broth, diced tomatoes, green chilies, corn, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Add Cream: Stir in the heavy cream and heat through for an additional 5 minutes, ensuring everything is well combined.
- Serve: Serve hot, topped with tortilla strips, cilantro, and avocado.
Notes
Don’t overcook the cream. Adjust the spice level to your preference.