Print

Martina McBride’s Creamy Chicken Tortilla Soup: A Cozy Delight

Martina McBride's Creamy Chicken Tortilla Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and comforting soup that combines tender chicken, creamy broth, and flavorful spices, perfect for any time of the year.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup tortilla chips, for serving
  • 1/2 cup shredded cheese, for garnish
  • 1/4 cup chopped cilantro, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
  2. Add shredded chicken, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Stir well.
  3. Bring to a simmer, then reduce heat and let cook for 20 minutes.
  4. Stir in heavy cream and let warm through for 5 minutes.
  5. Serve hot with tortilla chips, shredded cheese, and cilantro on top.

Notes

  • This soup can be made in advance and stored in the refrigerator for up to 3 days.
  • If you like it spicier, add jalapeños or hot sauce.

Nutrition