Creamy Chicken Tortilla Soup
Loaded with chicken, black beans and corn, this creamy tortilla soup is pure comfort food.
Servings: 8 servings
Ingredients
- 1-2 tablespoons olive oil
- 1 cup chopped onion
- 2-3 cloves garlic minced
- 1 jalapeño seeded and chopped
- 1-2 teaspoons chopped chipotle in adobo from a can
- 6 cups low-sodium chicken or vegetable broth
- 2 10 oz can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups cooked shredded chicken
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups heavy cream
- 1/2 cup cornmeal
- 1/4 cup sour cream
- 1/3 cup fresh cilantro chopped
- Chopped avocado
- Shredded cheese
- Sour cream
- Tortilla chips
- Sliced green onion
- Diced tomato
- Lime wedges
- Chopped cilantro
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, jalapeño and chipotle in adobo and saute for 2-3 minutes, or until onion is soft.
- Add chicken broth, diced tomatoes with green chilies, chili powder, cumin, and salt and pepper to taste. Stir in cooked chicken, black beans and corn and simmer for 10-15 minutes more.
- In a medium bowl, stir together cream and cornmeal. Add mixture to soup and mix well.
- Return to a simmer, stirring occasionally. Stir in sour cream and cilantro just before serving.
- Serve warm with any (or all) of the desired optional toppings.