Martina McBride’s Creamy Chicken Tortilla Soup: A Cozy Delight
A delicious and comforting soup that combines tender chicken, creamy broth, and flavorful spices, perfect for any time of the year.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
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
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add shredded chicken, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Stir well.
- Bring to a simmer, then reduce heat and let cook for 20 minutes.
- Stir in heavy cream and let warm through for 5 minutes.
- 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
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg