Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla is the best blend of Tex-Mex flavors in a soup. Loaded with cheese, cream and topped with corn chips this is a hearty soup everyone will love.
Ingredients
- 2 tablespoons oil
- 1 medium yellow onion (diced)
- 2 small jalapeños (seeded and diced)
- 4 cloves garlic (minced)
- 20 oz Rotel (tomatoes with green chilies) (2 cans drained)
- 15 oz corn (1 can drained)
- 15 oz black beans (1 can drained and rinsed)
- 4 cups chicken broth
- 1 oz taco seasoning
- 3 cup cooked and diced chicken
- 1 cup heavy cream
- 9 oz corn chips or tortilla strips
Instructions
- Heat oil in soup pot over medium heat. Add diced onions and sauté for 2-3 minutes until translucent.
- Add diced jalapeños and cook for an additional minute before adding in minced garlic to cook for 30 seconds.
- To the same pot add Rotel tomatoes, corn, black beans, and chicken broth. Season with taco seasoning and mix.
- Add in cooked and diced chicken then reduce heat to low and allow soup to simmer for 20-25 minutes.
- Remove from heat and mix in heavy cream. Then mix in corn chips or tortilla strips and serve.
Nutrition
Serving: 1cupCalories: 415kcalCarbohydrates: 39gProtein: 18gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 58mgSodium: 780mgPotassium: 643mgFiber: 7gSugar: 6gVitamin A: 810IUVitamin C: 15mgCalcium: 92mgIron: 2mg
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