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Creamy Chicken Tortilla Soup

A warm and comforting soup packed with flavor, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil enhances flavor while sautéing
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 large bell pepper, diced red or green
  • 1 tablespoon taco seasoning adjust to your taste
  • 4 cups chicken broth use low-sodium for control over saltiness
  • 2 cups cooked chicken, shredded use leftover rotisserie chicken to save time
  • 1 cup corn frozen or canned
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup heavy cream for a luxuriously creamy soup
For Toppings
  • 1 cup cheddar cheese, shredded for topping
  • 1 cup tortilla strips for topping
  • 1/4 cup cilantro, chopped for garnish

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until translucent, about 3-4 minutes.
  3. Add minced garlic and diced bell pepper, cooking for another 2 minutes.
  4. Sprinkle in the taco seasoning, stirring well to coat the vegetables.
  5. Add chicken broth slowly, scraping any bits from the bottom of the pot. Stir in the shredded chicken.
  6. Stir in corn and black beans, then allow the mixture to simmer on low for about 10 minutes.
  7. Pour in the heavy cream and stir gently. Bring it back to a gentle heat, avoiding boiling.
Serving
  1. Ladle the soup into bowls and top with cheddar cheese and tortilla strips.
  2. Sprinkle with chopped cilantro for a fresh touch.

Notes

If you have leftovers, let the soup cool completely and store it in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. For more flavor, consider blending a portion of the soup before adding the cream. For a vegetarian version, skip the chicken and use extra beans or diced zucchini.