Description
Learn how to make a delicious Chicken Tortilla Soup with Cream Cheese. This easy recipe is perfect for cozy nights in. Try it today!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (3 ml) smoked paprika
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 4 cups chicken broth (960 ml)
- 1 can (14.5 oz) diced tomatoes (411 g)
- 1 can (15 oz) black beans, drained and rinsed (425 g)
- 1 can (15 oz) corn, drained (425 g)
- 2 cups shredded cooked chicken (280 g)
- 4 ounces cream cheese, cubed (115 g)
- 1/4 cup chopped cilantro (10 g)
- Juice of 1 lime
- Tortilla strips for serving
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chopped red and green bell peppers and cook for 3-4 minutes until softened.
- Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the diced tomatoes, black beans, and corn to the pot.
- Stir in the shredded cooked chicken and return the mixture to a simmer.
- Add the cubed cream cheese and stir until fully melted and incorporated.
- Stir in the chopped cilantro and lime juice.
- Simmer the soup for an additional 5-10 minutes to blend flavors.
- Serve the soup hot with tortilla strips on top.
Notes
- For a healthier option, use low-sodium chicken broth to reduce the soup’s salt content.
- To make this recipe vegetarian, omit chicken and use vegetable broth.
- Add diced zucchini or carrots for extra texture and flavor.
