Plato principal
Creamy Chicken Tortilla Soup
45 minPara 6Nutri-Score B€€
B
45 min
45 minCreamy Chicken Tortilla Soup
receta de
Amy Doe Cooking
@amy_doe_cooking
4 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
yellow onion (diced)Frutas y verduras1 pieza- jalapeño (diced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
Rotel diced tomatoes with green chiles (one can, undrained)Despensa400 g
corn (one can, drained)Despensa285 g- black beans (one can, rinsed and drained)Despensa400 g
tomato pasteDespensa15 ml
ground cuminEspecias5 ml
taco seasoning (one packet)Especias30 g- chicken brothDespensa1,2 litros
Cholula hot sauce (a couple of shakes)Otro10 ml
chicken breasts (boneless, skinless)Carne2 piezas
cheddar cheese (shredded)Lácteos200 g
cream cheese (softened)Lácteos115 g
por ración
Nutrición
286kcal
- Carbohidratos
- 22 g
- Proteínas
- 22 g
- Grasas
- 13 g
lo que usará
Utensilios
Olla- Placa de cocina
paso a paso
Preparación
- Paso 1
Sauté the onion and jalapeño
- In a large pot, add the diced yellow onion and diced jalapeño.
- Cook, stirring, until softened.
- Paso 2
Add the garlic
- Add the minced garlic and cook until fragrant.
- Paso 3
Add the canned goods and spices
- Add the Rotel, drained corn, rinsed and drained black beans, tomato paste, cumin and taco seasoning.
- Mix everything together.
- Paso 4
Pour in the broth and hot sauce
- Add the chicken broth and a couple of shakes of Cholula.
- Stir to combine.
- Paso 5
Simmer the chicken
- Add the chicken breasts and set the heat to medium.
- Partially cover the pot and bring to a boil.
- Cook until the chicken is cooked through.
- Paso 6
Shred the chicken
- Remove the chicken from the pot and shred it.
- Return the shredded chicken to the pot.
- Paso 7
Make it creamy
- Stir in the shredded cheddar and cream cheese until melted and smooth.
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