Ingredients
Scale
- 2 cups cooked chicken (shredded or cubed)
- 1 cup cheddar cheese (shredded)
- 8 oz cream cheese (cubed)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 cup corn (frozen or canned)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips (for garnish)
- Fresh cilantro (for garnish)
Instructions
- Start by chopping the onion and mincing the garlic. If you have not already, shred or cube the cooked chicken.
- In a large pot, place a little oil over medium heat. Add the chopped onion and minced garlic. Cook them for about 5 minutes until they become soft and the onions turn translucent.
- Mix in the shredded chicken, diced tomatoes, green chiles, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir everything together well.
- Increase the heat until the soup starts to boil, then lower the heat to a gentle simmer. Let it cook for about 20 minutes.
- Add in the cream cheese and shredded cheddar cheese. Stir well until the cheeses melt completely and blend into the soup.
- If using a crock pot, combine all ingredients except for the cheeses and cook on low for 6-8 hours. Add cheese before serving and mix until melted.
- Ladle the soup into bowls and top with tortilla strips and fresh cilantro. Enjoy it hot!
Notes
For extra flavor, consider serving with avocado slices, sour cream, or lime wedges. This soup can also be made vegetarian by substituting chicken with beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 740mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken soup, tortilla soup, creamy soup, comfort food