#CREAMY #CHICKEN #TORTILLA #SOUP

CREAMY CHICKEN TORTILLA SOUP
#CREAMY #CHICKEN #TORTILLA #SOUP

Creamy Chicken Tortilla Soup is one of my favorite fall soup recipes. It’s creamy, it’s delicious, and it’s filled with all of my favorite Tex-Mex ingredients. This easy tortilla soup recipe is perfect for any night of the week, and it’s so easy to save and reheat later!

INGREDIENTS

FOR THE SOUP

• 2 tablespoon vegetable oil
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 2 jalapenos diced
• 6 cups low-sodium chicken stock
• 2 14.5 ounce fire roasted diced tomatoes w/green chilies
• 1 11 ounce can corn
• 1 14.5 ounce can black beans, rinsed & drained
• 1 tablespoon chili powder
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/8 teaspoon crushed red pepper red pepper flakes, optional
• 3 tablespoons crushed corn tortilla chips
• 3 chicken breasts or 3 cups cubed rotisserie chicken meat
• 2 limes; 1 juiced and 1 cut into wedges for serving
• 1 cup heavy cream
• kosher or sea salt to taste
• freshly ground black pepper to taste

FOR SERVING:

• Favorite shredded Mexican cheese
• Corn tortilla chips or strips
• Sour cream
• Fresh cilantro chopped
• Fresh avocado slices
• Lime wedges
• Jalapeno slices

INSTRUCTIONS

1. Crush enough tortilla chips to make 3 tablespoons and set aside.
2. Heat a Dutch oven over medium heat, and add the vegetable oil.
3. Add onions and cook 3 minutes or until softened and translucent.
4. Add jalapenos and cook an additional 1-minute.
5. Add garlic and cook 30 seconds.
6. Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper and..... 

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