A smoky, creamy chicken tortilla soup with shredded chicken, black beans, corn, chipotle peppers, and a blend of cheeses. A bold, comforting meal topped with crispy tortilla strips and fresh garnishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
3 cups shredded cooked chicken
1 tablespoon oil
1 yellow onion, chopped
3 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1–2 chipotle peppers in adobo, chopped
1 tablespoon adobo sauce
1 (15 oz) can fire-roasted tomatoes
4 cups low-sodium chicken broth
1 (15 oz) can black beans, drained and rinsed
1 cup corn (frozen or canned)
4 oz cream cheese, cubed
½ cup heavy cream or half-and-half
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and black pepper to taste
Tortilla strips, avocado, sour cream, cilantro, and lime wedges for topping
Instructions
-
Heat oil in a large pot and sauté onion until soft.
-
Add garlic and cook for 1 minute.
-
Stir in cumin, chili powder, and paprika. Cook for 30 seconds.
-
Add chipotle peppers, adobo sauce, and tomatoes. Simmer for 2–3 minutes.
-
Pour in broth, add beans and corn. Simmer for 10 minutes.
-
Add chicken and cook for 5–7 more minutes.
-
Stir in cream cheese until melted. Add cheddar, Monterey Jack, and cream.
-
Season with salt and pepper. Simmer on low for 5 minutes.
-
Serve hot with desired toppings.