Creamy Chicken Tortilla Soup

By Dad

Homemade tortilla should that creamy, loaded with chicken and veggies and very easy to make. It's packed with flavor and ready in less than an hour. Serving size: one bowl or 2 cups Corn: use canned or frozen Chicken: use shredded chicken Cream cheese: use light cream cheese If you don't have chicken broth you can use vegetable broth Any oil works Black beans are preferred buy any other bean works

DinnerClean Simple Eats
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Calories: 547
Ingredients
  • 1 T Avocado Oil Or Olive Oil
  • 1 Yellow Onion (Diced)
  • 1 Red Bell Pepper (Diced)
  • 4 Cloves Of Garlic (Pressed)
  • 1 Tsp. Cumin
  • 1 Tsp. Dried Oregano
  • 1 Ounce Packet Of Taco Seasoning (Or 1/4 C. Bulk Taco Seasoning)
  • 15 Oz. Corn (One Can, Drained)
  • 8 Oz. Tomato Salsa (Spicy Or Mild)
  • 8 Oz. Pickled Jalapeño Slices
  • 15 Oz. Can Black Beans (Drained And Rinsed)
  • 1 Lb. Boneless, Skinless Chicken Breast
  • 4 C. Chicken Or Vegetable Broth
  • 1 C. Cheddar Cheese (Shredded)
  • 8 Oz. Cream Cheese (Room Temperature)
  • Garnish Chopped Avocado, Lime Wedges, Cilantro, Yogurt, Sour Cream
Instructions
  1. Heat the oil in a dutch oven pot and saute the onion and bell pepper for 3-4 minutes. Add in the garlic and seasonings and cook for 30 seconds, stirring frequently.
  2. Add the corn, salsa, jalapeño, beans, chicken, and broth. Bring the soup to a boil, reduce the heat to a low, cover and simmer for 30 minutes, or until chicken is cooked through.
  3. Remove the chicken from the pot and shred it. Return back the shredded chicken and stir in with the cheeses.
  4. Top with additional garnishes and enjoy!
  5. Original recipe is here: https://healthyfitnessmeals.com/creamy-chicken-tortilla-soup/#recipe
Original Recipe Photos
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