Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Author: Arwa Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: LUNCH Cuisine: Mexican Diet: Gluten Free

Ingredients

  • 2 cups cooked chicken (fresh, leftover, or rotisserie)
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup cheddar cheese, shredded
  • 8 oz cream cheese
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Tortilla chips for serving
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)
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Instructions

  1. In a large pot, sauté the chopped onion and garlic over medium heat until softened.
  2. Add the chili powder, cumin, salt, and pepper; cook for another minute.
  3. Stir in the chicken, black beans, corn, diced tomatoes, and chicken broth. Bring to a simmer and let bubble for about 10 minutes.
  4. Add the cream cheese and cheddar, stirring until melted and creamy.
  5. Serve hot, garnished with tortilla chips, cilantro, and lime wedges if desired.
  6. For the Crock Pot: combine all ingredients except for the cheese and cook on low for 6-8 hours. Add cheeses just before serving.

Notes

  1. For a lower sodium option, use low sodium broth and rinse the beans well.