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When it comes to comfort food, few dishes can rival the rich, satisfying warmth of creamy chicken tortilla soup. This beloved dish brings together the heartiness of chicken, the freshness of vegetables, and the indulgent creaminess of dairy, all harmonized by a blend of spices that tantalize the taste buds. It’s a meal that evokes feelings of home, warmth, and contentment, making it a popular choice for families and gatherings alike.

Creamy Chicken Tortilla Soup – Comforting, Flavorful, and Easy!

Savor the warmth and comfort of creamy chicken tortilla soup, a delightful dish that blends hearty chicken, fresh vegetables, and a rich, creamy texture. Perfect for busy weeknights or cozy gatherings, this easy recipe is loaded with flavor and nutrition, making it a family favorite. Discover the essential ingredients and tips for customizing your soup. Serve it with fun toppings for a delicious twist! #ChickenTortillaSoup #ComfortFood #RecipeIdeas #HomeCooking #SoupSeason #HealthyEating #Easydinner
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium carrots, diced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

4 cups chicken broth

1 can (14.5 oz) diced tomatoes (with juices)

2 cups cooked chicken, shredded (rotisserie chicken works great!)

1 cup corn (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

½ cup heavy cream or coconut cream for a dairy-free option

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortilla strips (for serving)

Avocado slices, sour cream, or shredded cheese (optional toppings)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and carrots. Sauté for about 5-7 minutes or until the vegetables are soft.

    Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant.

      Pour in the chicken broth and diced tomatoes with their juices. Bring the mixture to a simmer.

        Add the shredded chicken, corn, and black beans. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.

          Stir in the heavy cream (or coconut cream) and the juice of the lime. Cook for an additional 5 minutes, stirring occasionally.

            Taste and adjust seasoning if necessary. Remove from heat.

              Serve hot, garnished with fresh cilantro, tortilla strips, and any additional toppings you desire, such as avocado slices or sour cream.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6-8