In a large pot, add the chicken breasts and cover with vegetable broth. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes until cooked through. Remove chicken from pot and shred with two forks.

Cook the Chicken

In the same pot, add a little oil if needed, then sauté the chopped onion, garlic, and bell pepper over medium heat for about 5 minutes until softened.

Sauté Vegetables

Add the diced tomatoes, black beans, corn, shredded chicken, chili powder, cumin, salt, and black pepper to the pot. Stir well to combine.

Combine Ingredients

Cut the cream cheese into cubes and add it to the pot. Stir until fully melted and incorporated into the soup.

Add Cream Cheese

Ladle the creamy chicken tortilla soup into bowls. Top with tortilla chips, fresh cilantro, and serve with lime wedges on the side.

Serve the Soup

Chicken breasts, boneless and skinless

Vegetable broth

Diced tomatoes, canned

Black beans, canned, drained and rinsed

Corn, canned or frozen

Tortilla chips

Cream cheese

Onion, chopped

Garlic cloves, minced

Bell pepper, chopped

Chili powder

Cumin

Salt

Black pepper

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Creamy Chicken Tortilla Soup, Bowl

creamy chicken tortilla soup, bowl

Recipe information

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