Description
A delicious and comforting creamy chicken tortilla soup that is perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn, frozen or canned
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and garlic, sauté until softened.
- Stir in the diced tomatoes, chicken broth, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Add the shredded chicken and heavy cream, stirring to combine.
- Simmer for an additional 5 minutes until heated through.
- Serve hot, garnished with tortilla strips and fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg