Creamy Chicken Tortilla Soup

Ingredients

• 1 tbsp Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tbsp Chili powder
• 2 tsp Ground cumin
• 4 cups Low-sodium chicken broth
• 1 (10-oz) can Canned diced tomatoes with green chiles, undrained
• 1.5 lbs Boneless, skinless chicken breasts
• 8 oz Full-fat cream cheese, softened and cubed
• 1 (15-oz) can Canned black beans, rinsed and drained
• 1 (15-oz) can Canned sweet corn, drained
• 1 tbsp Fresh lime juice
• For serving For topping: tortilla chips, shredded Monterey Jack cheese, avocado, cilantro, sour cream

Steps

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-6 minutes.

2. 2

   Stir in the minced garlic, chili powder, and cumin, and cook for another minute until the spices are fragrant.

3. 3

   Pour in the chicken broth and the can of diced tomatoes with green chiles. Add the whole chicken breasts to the pot.

4. 4

   Bring the liquid to a simmer, then reduce the heat to low, cover, and let it gently bubble until the chicken is cooked through, about 15-20 minutes.

5. 5

   Carefully remove the chicken from the pot and set it on a cutting board. Shred the meat using two forks, then set aside.

6. 6

   Add the cubed cream cheese to the hot broth in the pot. Whisk constantly until the cream cheese is fully melted and the soup is smooth.

7. 7

   Stir the shredded chicken back into the pot, along with the drained black beans and corn.

8. 8

   Continue to cook for 5 minutes, allowing all the ingredients to heat through. Be careful not to let the soup boil.

9. 9

   Turn off the heat and stir in the fresh lime juice.

10. 10

    Serve the soup hot, garnished with your favorite toppings like tortilla chips, cheese, and avocado.