Creamy Chicken Tortilla Soup with Roasted Corn
Creamy Chicken Tortilla Soup with Roasted Corn is a warm, comforting dish that brings an explosion of flavors to your table. This nourishing soup features tender chicken, vibrant veggies, and sweet roasted corn, all enveloped in a rich and creamy broth. Topped with crispy tortilla strips, it’s perfect for cozy nights or festive gatherings. Enjoy every spoonful of this delightful meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 cups roasted corn (fresh or frozen)
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 2 tsp cumin
- 2 tsp chili powder
- 1 cup tortilla strips (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C). Spread corn on a baking sheet, drizzle with olive oil, and roast for about 20 minutes until golden.
- In a large pot over medium heat, sauté the onion until translucent. Add garlic and sauté for another minute.
- Add chicken breasts and chicken broth to the pot. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through.
- Remove chicken from the pot and shred it. Stir in cream cheese until melted into the broth.
- Return roasted corn to the pot with cumin and chili powder. Stir well and adjust seasonings as needed before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340
- Sugar: 3g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For added flavor, sear the chicken before adding broth. Customize by adding black beans or jalapeños for extra heat. Store leftovers in an airtight container for up to three days; reheat gently on low heat.