Creamy Chicken Tortilla Soup Recipe
A creamy chicken tortilla soup recipe that's hearty, warming, and perfect for a cozy meal.
Equipment
- large saucepan
- Dutch oven
Ingredients
Crispy Tortilla Strips
- for cooking oil for frying the tortilla strips
For the Soup
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- ⅛ teaspoon cayenne
- 3 cups cooked chicken diced/shredded
- 6 cups chicken stock
- 15 oz black beans drained and rinsed
- 15 oz sweet corn drained and rinsed
- 14.5 oz fire roasted tomatoes
- 4 oz diced green chiles
- ½ cup sour cream
- 8 oz shredded cheddar cheese velveeta is also a good option!
- ½ cup cilantro finely chopped
For Garnish
- jalapeños to taste
- fresh cilantro to taste
- crispy corn tortilla strips (see recipe)
Instructions
How to Make Crispy Tortilla Strips
- Slice 4 corn tortillas into strips.
- Fry in oil for cooking tortilla strips until golden brown and crispy.
- Drain on paper towels, set aside.
Make the Soup
- Heat 2 tablespoons olive oil in a large saucepan or dutch oven.
- Cook the diced onion and green bell pepper until softened, then add the minced garlic, ground cumin, ground coriander, and cayenne; cook for about 2 minutes, until fragrant.
- Add the cooked chicken, chicken stock, black beans, sweet corn, fire roasted tomatoes, and diced green chiles; cook over medium heat for 15-20 minutes (stirring occasionally) until the soup is warmed through.
Remove from Heat and Finish
- Remove the pot from heat, stir in the sour cream, shredded cheddar cheese, and cilantro.
- Serve with jalapeños, fresh cilantro, and crispy corn tortilla strips.
- Devour.
Notes
This recipe is gluten-free. Can be frozen without sour cream. Best eaten within a few days if not frozen. To thicken, remove some liquid and blend with cornstarch to make a slurry.
Nutrition
Serving: 1bowlCalories: 605kcal
Tried this recipe?Let us know how it was!