Description
A rich, cozy one-pot soup with tender chicken, creamy broth, and crunchy tortilla toppings—pure comfort made easy.
Ingredients
Scale
- 2 Chicken breasts or thighs
- 4 cups Chicken broth
- 1 cup Heavy cream
- 4 Corn tortillas (for strips or chips)
- 1 Onion, diced
- 2 Garlic cloves, minced
- 1 can Canned tomatoes (diced or fire-roasted)
- 1 cup Corn kernels
- 1 can Green chilies
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- Salt & black pepper to taste
- 2 tbsp Olive oil
- Toppings: avocado, cilantro, red onion, tortilla chips
Instructions
- Heat olive oil in a Dutch oven; sauté onion until soft, then add garlic.
- Add chicken, spices, salt, and pepper; lightly brown on all sides.
- Pour in chicken broth, tomatoes, corn, and green chilies.
- Simmer for 20 minutes until chicken is tender and cooked through.
- Remove chicken, shred it, then return to the pot.
- Stir in heavy cream and simmer for 5 more minutes until creamy.
- Serve hot with avocado, cilantro, red onion, and crispy tortilla strips.
Notes
- For a spicier soup, add more green chilies or a dash of hot sauce.
- Can substitute heavy cream with a lighter cream for a lower calorie option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg