Description
This Creamy Chicken Tortilla Soup is a comforting blend of Tex-Mex flavors, featuring a rich and velvety texture that is perfect for family dinners.
Ingredients
Scale
3 cups Shredded Chicke
4 cups Chicken Broth
1 medium Yellow Onio
1 large Bell Pepper
4 cloves Garlic
15 oz Canned Diced Tomatoes
15 oz Black Beans
1 cup Frozen Cor
4 oz Cream Cheese
0.5 cup Heavy Cream
1 tsp Cumi
1 tbsp Chili Powder
0.5 tsp Smoked Paprika
2 tbsp Lime Juice
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add two tablespoons of olive oil
- Once the oil shimmers, add diced onions and bell peppers. Sauté for 5-7 minutes until soft
- Add minced garlic, cumin, chili powder, and smoked paprika. Stir for 60 seconds
- Pour in chicken broth and scrape up browned bits. Add diced tomatoes, black beans, corn, and shredded chicke
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15-20 minutes
- In a separate bowl, whisk cream cheese with some hot broth until smooth. Gradually mix it into the soup with heavy cream
- Add lime juice and season with salt and pepper to taste
Notes
For a thicker soup, blend some of the beans and corn with broth before adding.
Always use fresh lime juice for the best flavor.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg