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cheesy chicken tortilla delight

Cheesy Chicken Tortilla Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 cheese grater
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 jalapeño seeded and chopped
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 cup frozen corn
  • 4 ounces cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 6 corn tortillas sliced into strips

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, garlic, and jalapeño, and sauté until softened.
  • Add chicken pieces and cook until browned on all sides.
  • Stir in cumin, chili powder, paprika, salt, and pepper.
  • Pour in chicken broth and diced tomatoes, bringing to a simmer.
  • Add black beans and corn, and continue to simmer for 15 minutes.
  • Stir in cream cheese and cheddar cheese until melted and smooth.
  • Remove from heat and stir in cilantro and lime juice.
  • Let the soup rest for 5 minutes to thicken slightly.
  • Serve hot, garnished with tortilla strips.

Notes

To enhance the flavor, consider roasting the corn and jalapeño for a smoky taste before adding them to the soup. If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water during the simmering process. Adjust the spice level by adding more or less jalapeño and chili powder as per your preference.
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