A rich and hearty soup loaded with shredded chicken, black beans, corn, and fire-roasted tomatoes in a creamy enchilada broth, topped with crispy tortilla strips and fresh garnishes.
Nutrition
Provides substantial protein from chicken and beans with moderate carbohydrates from corn and beans, though high in sodium from canned ingredients and saturated fat from heavy cream.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Creamy Chicken Tortilla Soup
The Modern Proper (Holly Erickson)
6
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
For Serving
Equipment
Large stockpot
Wooden spoon or stirring spoon
Knife
Cutting board
Can Opener
Measuring cups
Measuring spoons
Ladle
Serving bowls
Instructions
Heat the olive oil in a large stockpot over medium-high. Once the oil is glistening, add the onion and cook, stirring, until beginning to soften, about 4 minutes. Add the garlic, and cook, stirring, until fragrant, about 1 more minute.
Add the shredded chicken, chicken stock, creamed corn, sweet corn, diced tomatoes and their juices, enchilada sauce, beans, chilies, cumin, chili powder, salt, and pepper. Bring to a boil over high heat, then reduce the heat to medium-low and cook, stirring occasionally, for about 30 minutes, or until the flavors have melded. Stir in the heavy cream.
Divide the soup among 6 bowls. Serve topped with tortilla strips, cilantro, lime juice, sour cream, cheese, and avocado, if using.
Creamy Chicken Tortilla Soup
The Modern Proper (Holly Erickson)
6
servings
0
per serve
0
minutes
A rich and hearty soup loaded with shredded chicken, black beans, corn, and fire-roasted tomatoes in a creamy enchilada broth, topped with crispy tortilla strips and fresh garnishes.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
For Serving
Equipment
Large stockpot
Wooden spoon or stirring spoon
Knife
Cutting board
Can Opener
Measuring cups
Measuring spoons
Ladle
Serving bowls
Instructions
Heat the olive oil in a large stockpot over medium-high. Once the oil is glistening, add the onion and cook, stirring, until beginning to soften, about 4 minutes. Add the garlic, and cook, stirring, until fragrant, about 1 more minute.
Add the shredded chicken, chicken stock, creamed corn, sweet corn, diced tomatoes and their juices, enchilada sauce, beans, chilies, cumin, chili powder, salt, and pepper. Bring to a boil over high heat, then reduce the heat to medium-low and cook, stirring occasionally, for about 30 minutes, or until the flavors have melded. Stir in the heavy cream.
Divide the soup among 6 bowls. Serve topped with tortilla strips, cilantro, lime juice, sour cream, cheese, and avocado, if using.
Nutrition
Provides substantial protein from chicken and beans with moderate carbohydrates from corn and beans, though high in sodium from canned ingredients and saturated fat from heavy cream.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
