A comforting blend of shredded chicken, smoky chipotle, black beans, corn, and three cheeses, this creamy tortilla soup is rich, satisfying, and finished with crunchy toppings and fresh garnishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
3 cups shredded cooked chicken
1 tablespoon oil
1 yellow onion, diced
3 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1–2 chipotle peppers in adobo, chopped
1 tablespoon adobo sauce
1 (15 oz) can fire-roasted tomatoes
4 cups low-sodium chicken broth
1 (15 oz) can black beans, drained
1 cup corn kernels
4 oz cream cheese, cubed
½ cup heavy cream or half-and-half
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
Tortilla strips, sour cream, avocado, cilantro, and lime for serving
Instructions
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Heat oil in a large pot. Sauté onion for 3–4 minutes until soft.
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Add garlic and cook for 1 minute.
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Stir in cumin, chili powder, and smoked paprika. Cook 30 seconds.
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Add chipotle peppers, adobo sauce, and tomatoes. Simmer 2–3 minutes.
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Pour in broth, beans, and corn. Bring to a boil, then simmer for 10 minutes.
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Add chicken and cook another 5–7 minutes.
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Stir in cream cheese until smooth. Add shredded cheeses and cream, stirring until melted.
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Season to taste and simmer 5 more minutes.
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Serve hot with desired toppings.