Creamy Chicken Tortilla Soup
Hearty and warming with shredded chicken, tortillas, black beans, and a touch of cream, topped with crispy strips and avocado.
Ingredients (serves 4)
- 2 cups cooked shredded chicken
- 1 Onion
- 2 cloves Garlic
- 4 cups Chicken Stock
- 1 cup Canned Tomatoes
- 1 cup Canned Black Beans
- 1/2 cup Heavy Cream
- 2 Tortilla
- 1 Lime
- Cilantro
- Avocado
- Salt
- Cayenne
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Save this recipeInstructions
- 1
Dice onion and mince garlic.
- 2
In a large pot, heat olive oil over medium heat. Add onion and garlic, cook until fragrant, about 2 minutes.
- 3
Pour in chicken stock, canned tomatoes, and black beans (drained and rinsed). Bring to a boil.
- 4
Reduce heat and simmer for 10 minutes to allow flavors to blend.
- 5
Stir in cooked chicken and heavy cream. Season with salt and a pinch of cayenne.
- 6
Simmer gently for 5 minutes until chicken is heated through.
- 7
Cut tortillas into thin strips and fry in oil until crispy. Drain on paper towels.
- 8
Serve soup in bowls topped with crispy tortilla strips, avocado slices, cilantro, and lime wedges.
