Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
- Tortilla chips, for serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Prepare all ingredients: chop onion, mince garlic, and shred cooked chicken.
- Heat olive oil in a pot and sauté onion for 3-4 minutes, then add garlic, cumin, and chili powder.
- Add chicken broth and bring to a simmer for 5 minutes.
- Stir in shredded chicken, black beans, and corn; simmer for 5-10 minutes.
- Slowly mix in heavy cream and simmer for 2-3 minutes without boiling.
- Season with salt and pepper to taste.
- Serve in bowls topped with tortilla chips, cilantro, and lime juice.
Notes
- Adjust seasoning according to taste.
- Can substitute heavy cream with a lighter option if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken tortilla soup, creamy soup, Mexican soup