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CREAMY CHICKEN TORTILLA SOUP

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Creamy Chicken Tortilla Soup A rich, cozy, 30-minute comfort meal loaded with Tex-Mex flavor.

  • Author: LORA LORA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

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1 tablespoon olive oil

1/2 medium onion, chopped

1 (28-ounce) can crushed tomatoes

1 (10-ounce) can diced tomatoes with green chilies

1 cup chicken broth

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 tablespoon chili powder

1 (12-ounce) can corn, drained

1 (14-ounce) can black beans, drained and rinsed

1 cup heavy cream

2 cups cooked chicken, shredded

Salt and pepper to taste

Tortilla strips, avocado, sour cream, cheese for topping

Instructions

1. Heat olive oil and sauté onion until lightly browned, 5–7 minutes.

2. Stir in crushed tomatoes, diced tomatoes with chilies, and chicken broth.

3. Add garlic powder, smoked paprika, chili powder, corn, and black beans.

4. Bring to a boil, then reduce heat and simmer 5 minutes.

5. Prepare toppings while soup simmers.

6. Stir in cream and shredded chicken; warm through 3–5 minutes.

7. Season with salt and pepper.

8. Serve hot with desired toppings.

Notes

Store leftovers up to 3 days.

Add broth for a thinner consistency.

Serve with lime for freshness.

Nutrition

Find it online: https://mymealrecipes.net/creamy-chicken-tortilla-soup/