Creamy Chicken Tortilla Soup

There’s something undeniably comforting about a warm bowl of soup, especially as the seasons change and cooler weather sets in. Soup has a unique ability to warm the soul, provide nourishment, and bring people together around the dinner table. Among the myriad of soup recipes, Creamy Chicken Tortilla Soup stands out with its delightful combination of flavors and textures, making it a favorite for many home cooks.

Warm up with a bowl of Creamy Chicken Tortilla Soup, the perfect dish for chilly days. This comforting soup features tender chicken, vibrant veggies, and a rich creamy broth, all topped with crispy tortilla strips for a delightful crunch. It's versatile enough for family dinners or gatherings, packed with nutrients, and easy to customize to your taste. Enjoy a wholesome meal that brings everyone together! #ChickenTortillaSoup #ComfortFood #SoupSeason #HomemadeSoup #CozyMeals #FamilyDinner

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Ingredients

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

1 can (15 oz) black beans, rinsed and drained

1 cup heavy cream

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon paprika

Salt and black pepper to taste

1 cup shredded cheddar cheese

1 avocado, diced

1 cup tortilla strips (store-bought or homemade)

Fresh cilantro for garnish

Lime wedges for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions are translucent (about 4-5 minutes).

Cut the chicken breasts into bite-sized pieces and add them to the pot. Season with cumin, chili powder, paprika, salt, and pepper. Cook until the chicken is browned on all sides (about 6-7 minutes).

Pour in the chicken broth and add the diced tomatoes with chilies, corn, and black beans. Stir to combine and bring the mixture to a simmer. Let it cook for 15-20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

Reduce the heat to low and stir in the heavy cream, mixing well until the soup is creamy and heated through. Adjust seasoning if necessary.

To serve, ladle the soup into bowls and top each serving with shredded cheddar cheese, diced avocado, and tortilla strips. Garnish with fresh cilantro and a squeeze of lime juice.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 6