Chicken Tortilla Soup Bowl (Printer-Friendly Version)
Tender chicken, sautéed vegetables, black beans, and creamy cheese in a zesty broth topped with crunchy chips and lime.
# Ingredients Needed:
→ Fats and Oils
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon extra virgin olive oil
→ Vegetables
03 -
1 medium green bell pepper, diced
04 -
1 medium red bell pepper, diced
05 -
1 large yellow onion, diced
06 -
1 cup canned corn, drained and rinsed
07 -
1 cup canned black beans, drained and rinsed
08 -
1 cup diced fire-roasted tomatoes
09 -
1 lime, juiced
→ Proteins
10 -
3 cups shredded rotisserie chicken (breast and thigh meat)
→ Liquids
11 -
4 cups low sodium chicken broth
→ Dairy
12 -
4 ounces cream cheese, softened
13 -
½ cup sour cream
14 -
½ cup shredded sharp cheddar cheese
→ Seasonings
15 -
2 tablespoons tomato paste
16 -
1 tablespoon taco seasoning
17 -
1 teaspoon chili powder
18 -
¼ teaspoon cayenne pepper
19 -
½ teaspoon kosher salt
20 -
Freshly cracked black pepper, to taste
→ Toppings
21 -
1 cup crushed tortilla chips
# Step-by-Step Directions:
01 -
Melt butter with olive oil in a large pot over medium heat. Add diced bell peppers and onion, then season with salt, pepper, cayenne, and chili powder. Cook while stirring for 8 to 10 minutes until vegetables are softened and onions turn golden.
02 -
Stir in tomato paste and cook for 2 minutes until the paste darkens and adheres slightly to the pan bottom, enhancing depth.
03 -
Pour in chicken broth, then add corn, black beans, diced tomatoes, and shredded rotisserie chicken. Stir thoroughly to integrate all components.
04 -
Lower heat and add sour cream, softened cream cheese, and taco seasoning. Continuously stir until cheeses fully melt and incorporate. Simmer gently for 10 to 12 minutes to allow flavors to meld and soup to thicken.
05 -
Ladle hot soup into bowls. Top each serving with shredded cheddar, a dollop of sour cream, crushed tortilla chips, and a generous squeeze of fresh lime juice. Encourage personalization as desired.
# Helpful Hints:
01 -
Bring cream cheese to room temperature before adding to prevent lumps. Toast tortilla chips briefly in the oven for enhanced crunch and flavor. Adjust lime, salt, and spices at the end to taste.