Creamy Chicken Tortilla Soup
TexMex flavors all in one bowl that will please any crowd!
Servings: 6
Equipment
- Immersion blender or stand blender
Ingredients
For the Black Bean Salsa
- 1 (15 ounce) can black beans drained and rinsed
- 2 large Roma tomatoes seeded and finely diced
- ½ medium red onion finely diced
- ½ large roasted red bell pepper finely diced
- 1 medium garlic clove finely grated on a microplane
- ¼ cup minced fresh cilantro
- 1 jalapeño seeded and minced
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Safflower oil or other neutral oil
- kosher salt to taste
For the Soup
- 2 tablespoons Safflower oil or other neutral oil
- 1 medium onion chopped
- 3 large garlic cloves minced
- 3 yellow corn tortillas
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano preferably Mexican
- ½ teaspoon cayenne pepper optional
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 1 cup corn kernels fresh or frozen
- 1 (15.5 ounce) can white hominy, drained
- ½ cup half-and-half
- 4 ounces Chihuahua cheese grated (Monterey Jack can be substituted)
- 2 tablespoons fresh lime juice
- kosher salt and freshly ground black pepper to taste
Instructions
For the Black Bean Salsa
- Combine all of the ingredients in a bowl, tossing well. Season to taste with salt. Refrigerate until ready to serve. Bring to room temperature before serving.
For the Soup
- Heat the oil in a large stock pot over medium-high heat. Add the onion and garlic and sauté for 3 minutes. Stir in the tortillas and sauté until softened. Add the tomatoes, chiles, spices, and broth. Bring the mixture to a boil; remove from the heat. Allow the mixture to cool for 5 minutes, then purée the soup base in batches using a handheld immersion blender or a stand blender until smooth. Return the soup to the pot if using a stand blender.
- Stir in the chicken, corn, hominy, and half-and-half. Bring to a boil, then reduce the heat until it begins to thicken, about 5-7 minutes. Stir in the cheese until melted. Add the lime juice and season with salt and black pepper.
- Ladle soup into bowls and serve with salsa, sour cream, and tortilla chips. Enjoy!
Notes
Salsa and Soup can be made one day in advance and stored in the refrigerator for up to 3 days.
Soup can be frozen in a freezer-safe bag or container for up to 3 months.
Nutrition
Calories: 345kcal | Carbohydrates: 22g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 1097mg | Potassium: 501mg | Fiber: 3g | Sugar: 7g | Vitamin A: 672IU | Vitamin C: 18mg | Calcium: 229mg | Iron: 3mg
