Creamy Chicken Tortilla Soup (Printable Version)
Hearty mix of chicken, beans, veggies, and cream, complemented by tortilla strips and fresh garnishes.
# Ingredients Required:
→ Soup
01 -
15 ml olive oil
02 -
1 small onion, chopped
03 -
2 cloves garlic, minced
04 -
1 red bell pepper, chopped
05 -
1 green bell pepper, chopped
06 -
1 jalapeño, optional
07 -
5 ml chili powder
08 -
5 ml ground cumin
09 -
2.5 ml smoked paprika
10 -
960 ml chicken broth
11 -
1 can black beans, drained
12 -
1 can corn, drained
13 -
1 can diced tomatoes with green chilies
14 -
480 ml cooked shredded chicken
15 -
240 ml heavy cream
16 -
120 g shredded cheese
17 -
Salt and black pepper to taste
→ Toppings
18 -
Tortilla strips
19 -
Fresh cilantro leaves
20 -
Avocado slices
21 -
Lime wedges
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, red and green bell peppers, and optional jalapeño. Cook until vegetables soften, about 5 minutes.
02 -
Stir in chili powder, cumin, and smoked paprika. Pour in chicken broth, then add drained black beans, corn, and diced tomatoes with green chilies. Bring to a simmer.
03 -
Add shredded cooked chicken to the pot. Simmer the soup gently for 10–15 minutes to allow flavors to meld.
04 -
Stir in heavy cream and shredded cheese until melted and combined. Adjust seasoning with salt and pepper to taste.
05 -
Ladle soup into bowls and garnish with tortilla strips, fresh cilantro, avocado slices, and lime wedges.
# Extra Suggestions:
01 -
For a spicier version, include the jalapeño seeds or add cayenne pepper.