One-Pot Creamy Chicken Tortilla Soup

Clearly the weather is all over the place here in the Midwest because yesterday I was outside digging the beginnings of my garden in a lightweight flannel and now it’s in the 30’s and we’re anticipating snow over the next few days! Regardless of the weather I find myself always craving this soup, but it’s really perfect for those extra chilly days! This was an adaptation of my slow cooker chicken tortilla soup, but a much speedier version at just 30 minutes. It’s hearty, robust, and full of color with fresh vegetables, juicy chicken, and fragrant cilantro. I kept it lightened up (calorie wise) by using milk and only a small amount of heavy cream for the cream base and it makes a huge batch which is great for having leftovers for lunch the next day!

(makes 6-8 servings)

Ingredients:

1 Tbs olive oil

1 medium yellow onion, finely chopped

1 large jalapeno pepper, finely diced

3-4 garlic cloves, minced

4 cups chicken broth

1 tsp ground cumin

1 tsp chili powder

Salt and freshly ground pepper to taste

Juice from half a lime (cut the rest up into wedges for serving)

1 1/2lbs boneless skinless chicken breasts

3 roma tomatoes, chopped

1/2 cup fresh cilantro leaves, finely chopped

1 1/2 cups of milk

1/2 cup heavy cream

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

1 (15oz) can of pinto beans, drained and rinsed

1 (15oz) can of corn, drained

Avocado chunks or slices for serving

Tortilla strips for serving

Heat olive oil in a large pot over low-medium heat. Add onion and jalapeno and saute for 2-3 minutes. Add garlic and cook another minute or until fragrant. Add chicken broth, cumin, chili powder, lime juice, and chicken breasts and bring to a boil over high heat. Reduce heat to medium, cover the pot, and gently boil for 12-15 minutes or until chicken is thoroughly cooked. Shred chicken in the pot or if it’s easier you can remove it and cut into small pieces. Return the chicken to the pot and add tomatoes, cilantro, milk, and heavy cream.

Bring to a simmer over medium heat for 7-10 minutes or until mixture is slightly thickened. Add black beans, pinto beans, and corn and cook another 5 minutes. When ready to serve, distribute between bowls, top with avocado, lime wedges, more fresh cilantro, and tortilla strips.

Enjoy!