Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup is loaded with cheese, spices and hearty veggies. There's comfort in every single bite!
Servings: 6
Ingredients
- 1 onion diced
- 1 jalapeno pepper diced
- 3 cloves garlic minced
- 1 tbsp Sofrito
- 2 chicken breast
- 4 cups chicken broth
- 10 oz rotel canned, fire roasted
- 15 oz Crushed tomatoes canned
- 15 oz black beans canned, drained and rinsed
- ½ tsp chili powder
- 1 tsp Cumin
- Pinch salt
- 1 tsp onion powder
- ½ tsp Smoked paprika
- 1 ½ cups corn frozen or canned
- ¼ c cream cheese softened to room temp
- ½ c shredded cheddar cheese
- Tortilla strips
- Chopped cilantro
- Lime juice
Instructions
- Heat a large pot or Dutch oven over medium high heat. Add some olive oil and the diced onions & jalapeno. Cook for a couple of minutes then add the garlic, chili powder, cumin, smoked paprika, salt, onion powder and sofrito, cook for about 30 seconds.
- Add in the broth, rotel, crushed tomatoes, chicken breast and beans. Bring to a boil, cover lower to medium low and let cook for about 20 minutes.
- Take out the chicken and set aside. Add the corn to the soup and cook for another 7 minutes.
- Shred the chicken using two forks or a hand mixer.
- Turn off the heat and move the pot off the burner. Add the cream cheese and shredded cheese to the pot and stir continuously to combine.
- Add the shredded chicken into the pot with cilantro and a squeeze of lime juice.
- Serve with some tortilla strips on top and shredded cheese. Feel free to add avocado as well.
Video
Nutrition
Calories: 342kcal | Carbohydrates: 36g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 864mg | Potassium: 1014mg | Fiber: 10g | Sugar: 8g | Vitamin A: 722IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 4mg