Creamy Chicken Tortilla Soup Delight
This creamy chicken tortilla soup is a comforting and flavorful dish, perfect for any occasion. It combines tender chicken, vibrant vegetables, and a rich broth, topped with crispy tortilla strips.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 can 14 oz diced tomatoes, including juice
- 4 cups chicken broth
- 1 can 15 oz black beans, rinsed and drained
- 1 cup corn fresh, frozen, or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1 Juice of lime
- Fresh cilantro chopped (for garnish)
- Tortilla strips for serving
- Avocado slices for garnish
- Shredded cheese optional, for serving
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion for 3-4 minutes until soft.
- Add minced garlic, red bell pepper, and yellow bell pepper; cook for another 3-4 minutes.
- Stir in chicken breasts, diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken, shred it with forks, and return to the pot.
- Add heavy cream and lime juice, stirring until combined. Heat through for 5 minutes.
- Serve hot, garnished with cilantro, tortilla strips, avocado slices, and cheese if desired.
Notes
For a spicier version, add more chili powder or diced jalapeños.