Creamy Chicken Tortilla Soup
A warm and comforting soup with a blend of Southwestern flavors, featuring tender chicken, black beans, and crispy tortilla strips.
Ingredients
- 4 tortillas corn tortillas sliced into strips
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 large green bell pepper chopped
- 4 cloves garlic minced
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1/8 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
- 8 oz shredded cheddar cheese Velveeta is also a good option!
- 1/2 cup sour cream
- 1/2 cup cilantro finely chopped
- Jalapeños for garnish
- fresh cilantro for garnish
- crispy corn tortilla strips for garnish
Instructions
- Fry tortilla strips in hot oil until crispy, then drain and set aside. Heat olive oil in a large saucepan.
- Cook onion and bell pepper until softened. Add garlic, cumin, coriander, and cayenne, cooking for 2 minutes.
- Add chicken, stock, beans, corn, tomatoes, and green chiles. Simmer for 15-20 minutes.
- Stir in sour cream and cheese until melted and well combined.
- Serve hot with jalapeños, cilantro, and crispy tortilla strips.
Notes
For extra flavor, top with avocado, sour cream, or additional cilantro.