Creamy Chicken Tortilla Soup

Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 tbsp avocado oil, or olive oil; 1 yellow onion, diced; 1 red bell pepper, diced; 4 cloves garlic, pressed; 1 tsp cumin; 1 tsp dried oregano; 1 oz. packet taco seasoning; 15 oz corn, one can, drained; 8 oz tomato salsa, spicy or mild, one can; 8 oz pickled jalapeño slices, one can; 15 oz black beans, one can, drained and rinsed; 1 lb. boneless skinless chicken breasts; 4 cups chicken broth, or vegetable broth; 4 cups chicken broth, or vegetable broth; 1 cup cheddar cheese, shredded; 8 oz cream cheese, one pack, at room temp; Additional garnishes: chopped avocado, lime wedges, chopped cilantro, yogurt, or sour cream

4 steps

Prep:10minCook:45min

Updated at: Wed, 08 May 2024 16:11:54 GMT

Nutrition balance score

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Ingredients

6 servings

1 Tbspavocado oil

4 clovesgarlic

1 tspcumin

1 tspdried oregano

1 ozTaco Seasoning

15 ozcorn can

drained

8 oztomato salsa can

spicy or mild

1 x 8 ozpickled jalapeño slices can

15 ozblack beans can

drained and rinsed

1 lbboneless skinless chicken breasts

4 cupschicken broth

or vegetable broth

4 cupschicken broth

or vegetable broth

1 cupcheddar cheese shredded

8 ozcream cheese

one, at room temp

avocado

Additional garnishes, chopped

Instructions

Step 1

Heat the oil in a dutch oven pot and saute the onion and bell pepper for 3-4 minutes. Add in the garlic and seasonings and cook for 30 seconds, stirring frequently.

Step 2

Add the corn, salsa, jalapeño, beans, chicken, and broth. Bring the soup to a boil, reduce the heat to a low, cover and simmer for 30 minutes, or until chicken is cooked through.

Step 3

Remove the chicken from the pot and shred it. Return back the shredded chicken and stir in with the cheeses.

Step 4

Top with additional garnishes and enjoy!