Creamy Chicken Tortilla Soup
A warm and hearty soup filled with tender chicken and a rich creamy texture, perfect for cozy nights in or a quick meal for family and friends.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for quicker preparation.
- 1 cup cheddar cheese, shredded
- 8 oz cream cheese Substitute with Greek yogurt for a lighter version.
- 4 cups chicken broth For vegetarian option, use vegetable broth.
- 1 cup diced tomatoes (canned or fresh)
- 1 cup corn (canned or frozen)
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin Add more for richer flavor.
- to taste Salt and pepper
- for serving Tortilla strips Top each serving with crispy tortilla strips.
- optional Cilantro for garnish Add freshness to the soup.
Instructions
Preparation
- In a large pot, sauté the onion, bell pepper, and garlic until softened.
- Add in the shredded chicken, diced tomatoes, corn, and chicken broth.
- Stir in the cumin, salt, and pepper.
- Bring to a boil, then lower the heat and let it simmer for 20-30 minutes.
- Add the cream cheese and cheddar cheese, stirring until melted and smooth.
Serving
- Serve hot, garnished with tortilla strips and cilantro if desired.
Notes
Allow soup to cool completely before storing. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Consider separating into individual portions for easier reheating.