Description
A cozy, Tex-Mex–inspired soup with tender shredded chicken, sweet corn, black beans, and a rich creamy broth—finished with crunchy tortilla strips.
Ingredients
Scale
- 2 cups Chicken breast (or rotisserie chicken)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Tortilla strips
- 2 tablespoons Olive oil
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 can Diced tomatoes
- 1 can Black beans
- 1 cup Corn kernels
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- Salt & black pepper to taste
- Fresh cilantro for garnish
- Shredded cheddar or Monterey Jack (optional topping)
Instructions
- Sauté onion in olive oil until soft and fragrant.
- Add garlic, chili powder, cumin, and paprika; stir briefly.
- Pour in diced tomatoes and chicken broth; bring to a simmer.
- Add chicken, corn, and black beans; cook for 15 minutes.
- Stir in heavy cream and simmer gently until slightly thickened.
- Shred chicken in the pot and season to taste.
- Serve topped with tortilla strips, cilantro, and cheese if desired.
Notes
- For a quicker option, use rotisserie chicken.
- Adjust spices according to your heat preference.
- Can be made ahead and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg