A smoky, creamy tortilla soup filled with shredded chicken, black beans, corn, chipotle peppers, and melty cheese. Finished with crunchy toppings and fresh garnishes for a warming, flavorful bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
3 cups shredded cooked chicken
1 tablespoon oil
1 yellow onion, diced
3 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1–2 chipotle peppers in adobo, chopped
1 tablespoon adobo sauce
1 (15 oz) can fire-roasted tomatoes
4 cups low-sodium chicken broth
1 (15 oz) can black beans, rinsed and drained
1 cup corn (frozen or canned)
4 oz cream cheese, cubed
½ cup heavy cream or half-and-half
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
Tortilla strips, avocado, sour cream, cilantro, and lime for serving
Instructions
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Heat oil in a large pot. Cook onion until soft, 4–5 minutes.
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Add garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute.
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Stir in chipotle peppers, adobo sauce, and tomatoes. Simmer 2–3 minutes.
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Add broth, beans, and corn. Simmer for 10 minutes.
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Add chicken and cook 5–7 minutes.
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Lower heat and add cream cheese, stirring until smooth.
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Add cheddar, Monterey Jack, and cream. Stir until combined.
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Season with salt and pepper. Simmer 5 minutes more.
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Serve hot with toppings of your choice.