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Creamy Chicken Tortilla Soup

A warm and comforting one-pot creamy chicken tortilla soup, perfect for weeknight cravings or a cozy weekend meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken (fresh, leftover, or rotisserie)
  • 1 cup cheddar cheese, shredded
  • 8 oz cream cheese
  • 6 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Tortilla strips for garnish
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, sauté the chopped onion and minced garlic until they’re softened and fragrant.
  2. Add in the shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.
  3. Bring the mixture to a boil then reduce to a simmer.
  4. Stir in the cream cheese and cheddar cheese until everything is melted and smooth.
  5. Serve hot, garnished with tortilla strips and cilantro.

Notes

This soup can last up to 4 days in the fridge. For longer storage, it freezes well for about 3 months. Just thaw overnight in the fridge before reheating. Timing matters: let the soup simmer for an additional 10 minutes for extra flavor depth.