Description
A delicious and creamy tortilla soup made with chicken, tomatoes, and topped with crispy tortilla strips.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (about 3–4 breasts)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 can (14 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 cup corn (fresh or canned)
- 1 cup crispy tortilla strips (store-bought or homemade)
- 1 avocado, sliced (optional)
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent. Add minced garlic and cook until fragrant.
- Stir in diced tomatoes with juices, black beans (if using), and corn; cook for about five minutes.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the chicken breasts, cover the pot, and cook for 20-25 minutes until fully cooked.
- Shred the chicken directly in the pot using two forks. Stir in cream cheese until fully melted and smooth.
- Serve hot in bowls topped with crispy tortilla strips, avocado slices, and fresh cilantro.
Notes
- This soup can be adjusted with additional spices or ingredients like black beans for extra flavor.
- Stirring in lime juice before serving can add a nice, fresh touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg