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chicken tortilla soup

Chicken Tortilla Soup

Easy one pot recipe that's packed with flavor and perfect for the whole family
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 lb. boneless skinless chicken breasts
  • 6 cups chicken broth
  • 2 14.5 oz. cans fire roasted tomatoes
  • 4 cloves garlic
  • 4 Tbsp. cream cheese room temperature
  • 4 Tbsp. extra virgin olive oil
  • 1 14.5 oz. can corn kernels
  • 1 14.5 oz. can black beans
  • 1 large yellow onion
  • 1 jalapeño pepper seeded and diced
  • 2 tsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. salt
  • tortilla strips garnish, optional
  • 1 avocado garnish, optional
  • cilantro garnish, optional
  • sour cream garnish, optional

Instructions
 

  • Dice the onions and mince the garlic. Remove seeds from the jalapeño pepper and dice.
  • In a stockpot or large Dutch oven, heat the oil over medium-low heat. Saute the onions, garlic and jalapeños until softened, about 4-5 minutes.
  • Drain the cans of tomatoes. Pour the tomatoes, chicken broth, chicken, cumin, chili powder and salt into the pot. Bring to a boil.
  • Reduce heat to medium-low and simmer until chicken is tender, about 20 minutes.
  • Remove the chicken onto a cutting board and shred with forks. Place the chicken back into the soup.
  • Reduce heat to low. Drain the can of corn. Drain and rinse the black beans. Put the corn and black beans into the pot. Break up the cream cheese into small pieces and whisk it into the broth until it's melted and well combined.
  • Ladle the soup into serving bowls. Garnish with tortilla strips, diced avocado, shopped cilantro and sour cream, if desired.
Keyword chicken, gluten free, healthy, low fat
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