Creamy Chicken Tortilla Soup
The perfect creamy and comforting soup that'll satisfy your favorite burrito cravings deconstructed into a hearty soup with all your favorite toppings!
Ingredients
- 1 teaspoon Olive Oil
- 1 lb Boneless Skinless Chicken Breast
- 2 teaspoon Favorite Seasoning Blend Morton's Nature Seasoning Blend
- 4 cloves Garlic small diced
- ½ cup Onion diced
- 1 medium sized Yellow Bell Pepper diced
- 1 tablespoon Chili Powder
- 1 tablespoon Cumin
- 1 tablespoon Oregano
- Salt and Pepper To taste
- 1 teaspoon Paprika
- 32 oz Chicken Stock
- 2 14 oz Can White Kidney Beans drained
- 1 14 oz Can Black Beans drained
- 2 14.5 oz Can Diced Tomatoes
- 2 4 oz Can Diced Green Chilies
- 4 oz Cream Cheese
- ¼ cup Heavy Cream
- 1 cup Fire Roasted Corn frozen
- ½ cup Cilantro roughly chopped
Additional Toppings: Sour Cream, Cheese, Cilantro, Jalapeno
Instructions
- In a large stock pot on medium/high heat, add 1 teaspoon of olive oil.
- Season chicken breasts with seasoning blend and place in pot to brown on both sides. (does not have to fully cook through)
- Once chicken has been browned, remove from pan and set aside.
- To the same pot (do not clean), add garlic, onion, bell pepper, remaining seasonings, salt and pepper to taste and stir until vegetables are translucent and combined.
- Add chicken stock and bring to a boil.
- Add in white kidney beans, black beans, diced tomatoes, green chilies, and browned chicken, stir and simmer for 30-45 minutes.
- After 30-45 minutes, remove chicken and shred.
- Add shredded chicken, cream cheese, heavy cream, corn and cilantro, stir and simmer an additional 15 minutes until remaining ingredients are well combined.
- Serve soup in a bowl and garnish with favorite toppings!