Description
A comforting and flavorful soup featuring shredded chicken, creamy broth, diced tomatoes and corn, topped with crispy tortilla strips and fresh garnishes.
Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups cooked, shredded chicken (rotisserie or poached)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can corn kernels, drained
- 4 cups low‑sodium chicken broth
- 1 cup heavy cream (or half‑and‑half for lighter option)
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
- 1 cup tortilla strips or broken tortilla chips, for topping
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional garnish)
- Fresh cilantro, chopped, for garnish
- Avocado slices, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, jalapeño (if using), and red bell pepper. Sauté until softened, about 5 minutes.
- Stir in ground cumin and chili powder; cook for another minute until fragrant.
- Add shredded chicken, diced tomatoes (with juice), corn, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to let flavors meld.
- Stir in heavy cream and lime juice. Simmer for another 2–3 minutes. Season with salt and black pepper to taste.
- Ladle soup into bowls. Top with tortilla strips (or chips), shredded cheese (if using), fresh cilantro, and avocado slices.
- Serve warm, with lime wedges on the side for extra zing.
Notes
- Make it dairy‑free by substituting coconut milk for heavy cream.
- Use rotisserie chicken for a quick weeknight meal, or shred leftover roasted chicken.
- Heat level can be adjusted by adding more or less jalapeño or using mild salsa instead of diced tomatoes.
- To meal‑prep: store soup and toppings separately. Reheat soup on stove; add fresh toppings just before serving.
- Stems of fresh herbs can be frozen in a small container for later use in soups or stews.
Nutrition
- Serving Size: 1 cup soup + toppings
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 55 mg