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Chicken Tortilla Soup

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A comforting and satisfying Chicken Tortilla Soup filled with tender chicken, beans, and a creamy broth, topped with crispy tortilla chips.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup corn (fresh, frozen, or canned)
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Tortilla chips (for topping)
  • Shredded cheese (for topping)
  • Chopped cilantro (for topping)
  • Lime wedges (for serving)

Instructions

  1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Cook for about 5 minutes, until the onion is translucent and the bell pepper is tender.
  2. Add the base ingredients: Stir in the corn, black beans, chicken broth, cumin, and chili powder. Bring the mixture to a boil.
  3. Simmer for flavor: Once boiling, reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
  4. Incorporate chicken and cream: Add the shredded chicken and heavy cream, stirring until everything is well combined. Season with salt and pepper to taste.
  5. Serve and enjoy: Serve hot, topped with tortilla chips, shredded cheese, chopped cilantro, and lime wedges for an added burst of flavor.

Notes

Adjust spice levels to taste and use leftover rotisserie chicken to save time.

Find it online: https://www.effortlessrecipe.com/guidelines/