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Creamy Chicken Tortilla Soup
Plat

Creamy Chicken Tortilla Soup

45 minPour 6Nutri-Score B€€
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • yellow onion (diced)Fruits et légumes1 morceau
  • jalapeño (diced)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes2 morceaux
  • Rotel diced tomatoes with green chiles (one can, undrained)Épicerie400 g
  • corn (one can, drained)Épicerie285 g
  • black beans (one can, rinsed and drained)Épicerie400 g
  • tomato pasteÉpicerie15 ml
  • ground cuminÉpices5 ml
  • taco seasoning (one packet)Épices30 g
  • chicken brothÉpicerie1,2 litres
  • Cholula hot sauce (a couple of shakes)Autres10 ml
  • chicken breasts (boneless, skinless)Viandes2 morceaux
  • cheddar cheese (shredded)Produits laitiers200 g
  • cream cheese (softened)Produits laitiers115 g

par portion

Nutrition

286kcal

Glucides
22 g
Protéines
22 g
Lipides
13 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Plaque de cuisson

pas à pas

Préparation

  1. Sauté the onion and jalapeño

    • In a large pot, add the diced yellow onion and diced jalapeño.
    • Cook, stirring, until softened.
    Étape 1
  2. Add the garlic

    • Add the minced garlic and cook until fragrant.
    Étape 2
  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.
    Étape 3
  4. Pour in the broth and hot sauce

    • Add the chicken broth and a couple of shakes of Cholula.
    • Stir to combine.
    Étape 4
  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.
    Étape 5
  6. Shred the chicken

    • Remove the chicken from the pot and shred it.
    • Return the shredded chicken to the pot.
    Étape 6
  7. Make it creamy

    • Stir in the shredded cheddar and cream cheese until melted and smooth.
    Étape 7