Ingredients
Scale
- 1 pound chicken breast
- 1 cup diced tomatoes
- 1 cup corn
- 1 cup black beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 cup tortilla strips
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the chicken and cook until browned.
- Stir in the diced tomatoes, corn, black beans, chicken broth, cumin, chili powder, and salt.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and heat through.
- Serve topped with tortilla strips.
Notes
- This soup can be made in under 30 minutes.
- Great for meal prep or feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 25 grams
- Cholesterol: 70 mg
Keywords: Creamy Chicken Tortilla Soup, Chicken Soup, Comfort Food, Easy Recipe