Description
This hearty recipe for homemade chicken tortilla soup is my family's favorite soup! Made with a slew of colorful veggies, black beans, canned green chiles, shredded chicken breast, and cream cheese for creaminess, it's truly a meal in a bowl. Filling enough for dinner and leftovers taste even better! Top with tons of crunchy tortilla chips, duh.
Ingredients
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- 1 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 2 medium carrots, diced
- 5 cloves garlic, minced
- 1 tbsp mild chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp kosher salt + freshly ground black pepper
- 1 1/2 cups frozen or canned corn
- 1 cup mild chunky salsa
- 1 15oz can black beans, drained and rinsed
- 2 5oz cans diced green chiles
- 1 lb chicken breast (2 medium-sized breasts)*
- 4 cups chicken or vegetable broth
- 1/2 cup shredded sharp cheddar cheese
- 4oz cream cheese
Instructions
- Set out cream cheese to come to room temperature. Warm olive oil in a large pot (I use my Dutch oven) over medium heat. Once hot, add onion, pepper, and carrot and cook for 5 minutes. Add garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper and cook 1 more minute.
- Add corn, salsa, beans, chiles, chicken, and broth. Bring to a gentle boil then reduce heat to low and simmer (covered) for 25 minutes, or until chicken is cooked (internal chicken temp should be 165F). Remove from heat.
- Transfer the chicken to a shallow bowl to let it cool down a bit. Use two forks (or your hands) to shred it. Return to pot.
- Stir in shredded cheese and cream cheese (cream cheese will take a bit longer to stir into soup). The soup will get thicker as it sits. Serve garnished with tortilla chips, cilantro and avocado if you fancy!
Notes
*You can also stir in 2-3 cups of cooked, shredded chicken at the end.
Adapted from this recipe
To reduce the sodium, use low sodium broth and start with 1/2 tsp salt.