Chicken Tortilla Soup Bowl (Print Format)
Shredded chicken, peppers, and beans in a creamy, flavorful broth topped with tortilla chips and lime.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon butter
02 -
2 tablespoons olive oil
03 -
1 small green bell pepper, diced
04 -
1 small red bell pepper, diced
05 -
1 large onion, diced
06 -
2 tablespoons tomato paste
07 -
15 ounces canned corn, drained
08 -
15 ounces canned black beans, rinsed and drained
09 -
1 rotisserie chicken, shredded
10 -
5 cups chicken broth
11 -
14.5 ounces canned diced tomatoes
12 -
½ cup sour cream
13 -
8 ounces cream cheese, cubed and at room temperature
14 -
1 ounce taco seasoning packet
15 -
Salt, to taste
16 -
Black pepper, to taste
17 -
1 teaspoon cayenne pepper
18 -
1 teaspoon chili powder
→ Optional Toppings
19 -
Sour cream
20 -
Cheddar cheese, shredded
21 -
Fresh lime juice
22 -
Crushed tortilla chips
# Steps:
01 -
Heat the butter and olive oil in a large stock pot. Add the diced green and red bell peppers, and onion. Lightly season with salt, black pepper, cayenne pepper, and chili powder. Sauté until the vegetables become soft.
02 -
Stir in the tomato paste and cook for 1 to 2 minutes. Add chicken broth, canned corn, black beans, shredded rotisserie chicken, and diced tomatoes. Stir well to combine.
03 -
Stir in the sour cream, softened cream cheese, and taco seasoning. Simmer for 10 minutes, allowing the flavors to meld.
04 -
Portion the soup into bowls. Garnish with fresh lime juice, crushed tortilla chips, shredded cheddar cheese, and sour cream. Serve warm and enjoy.