Description
A comforting and satisfying creamy soup with shredded chicken, black beans, and crispy tortilla strips, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, sauté the onion and garlic until soft.
- Add the cooked chicken, chicken broth, black beans, corn, diced tomatoes, cumin, and chili powder. Stir together and bring to a simmer.
- Stir in the heavy cream and season with salt and pepper; cook for 5 minutes.
- Fry the tortilla strips until crispy and serve the soup topped with tortilla strips, fresh cilantro, and lime wedges.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze without tortilla strips for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg