Chicken Tortilla Soup
This creamy Chicken Tortilla Soup is easy to make and restaurant-quality! It has tender chicken, diced tomatoes, black beans, and corn served in a tomato-based broth, topped with crunchy tortilla strips and cilantro!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons taco seasoning (about ⅔ of a packet)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can black beans (drained and rinsed)
- 1 cup corn kernels
- 2 cooked chicken breasts (shredded)
- ¼ cup heavy cream
- salt and pepper (to taste)
- 1-2 tablespoons fresh lime juice (to taste)
For serving
- fried tortilla strips (see notes), cilantro, avocado, sour cream, cheese, scallions, etc
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the onions and garlic until softened, 5-6 minutes.
- Stir in the taco seasoning and cook for 1 minute.
- Add chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the beans, corn, heavy cream, and chicken and cook until warm, 2-3 minutes.
- Season with salt, pepper, and more taco seasoning if desired. Finish with lime juice.
- Ladle into bowls and serve with your desired toppings.
Notes
To make fried tortilla strips, cut tortilla into strips. Heat 1 inch of oil to 350F in a large pot. Add a handful of tortilla strips and cook for 1-2 minutes, stirring constantly, until golden brown. Drain on paper towels.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!