Chicken Tortilla Soup Bowl (Print Version)
Tender chicken with veggie medley, creamy cheese, and crunchy tortilla chips in a flavorful southwestern-inspired bowl.
# What You'll Need:
→ Fats and Oils
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon olive oil
→ Vegetables
03 -
1 cup diced green bell pepper
04 -
1 cup diced red bell pepper
05 -
1 cup diced yellow or white onion
06 -
140 grams (1 cup) canned corn, drained and rinsed
07 -
130 grams (1 cup) canned black beans, drained and rinsed
08 -
425 grams (14.5 oz can) fire-roasted diced tomatoes
→ Protein
09 -
2 cups shredded rotisserie chicken
→ Liquids
10 -
4 cups low sodium chicken broth
→ Flavorings and Seasonings
11 -
2 tablespoons tomato paste (double concentrate preferred)
12 -
2 teaspoons taco seasoning
13 -
¼ teaspoon cayenne pepper
14 -
1 teaspoon chili powder
15 -
1 teaspoon kosher salt
16 -
½ teaspoon freshly ground black pepper
→ Dairy
17 -
½ cup sour cream (full fat)
18 -
113 grams (4 oz) cream cheese, softened
19 -
½ cup shredded sharp cheddar cheese
→ Toppings
20 -
Crushed tortilla chips, to taste
21 -
Fresh lime juice, to taste
# Steps to Follow:
01 -
Melt butter with olive oil in a large pot over medium heat. Add diced green and red bell peppers and onions. Season lightly with salt, pepper, cayenne pepper, and chili powder. Cook, stirring frequently, for 8 to 10 minutes until vegetables are tender and onions turn golden.
02 -
Add tomato paste to the vegetable mixture and cook for 2 minutes, stirring often, until it darkens slightly and adheres to the pot’s bottom, enhancing the depth of flavor.
03 -
Pour in chicken broth, then add corn, black beans, shredded rotisserie chicken, and diced tomatoes. Stir thoroughly to combine all ingredients evenly.
04 -
Reduce heat to low. Stir in sour cream, softened cream cheese, and taco seasoning continuously until dairy ingredients are fully melted and integrated. Simmer gently for 10 to 12 minutes to meld flavors and thicken the broth. Extend simmering for a thicker consistency if desired.
05 -
Ladle hot soup into bowls. Garnish each serving with shredded cheddar cheese, a dollop of sour cream, crushed tortilla chips, and a generous squeeze of fresh lime juice. Allow diners to customize toppings as preferred.
# Additional Notes:
01 -
Bring cream cheese to room temperature for smoother incorporation and to avoid lumps.
02 -
Adjust cayenne pepper and chili powder levels to tailor the heat to your preference.
03 -
For best crunch, toast tortilla chips briefly in the oven before serving.