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Creamy Green Chile and Corn Chicken Tortilla Soup

A comforting and creamy soup combining shredded chicken, corn, and diced green chiles, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken is a great option.
  • 1 can (15 oz) green chiles, diced
  • 1 cup corn, frozen or canned Drain canned corn before adding.
  • 1 onion, chopped
  • 2 cloves garlic, minced Avoid overcooking.
  • 4 cups chicken broth Can substitute with vegetable broth.
  • 1 cup heavy cream Can use half-and-half or evaporated milk.
  • 1 teaspoon cumin
  • Salt and pepper to taste Essential for flavor.
  • Tortilla strips for garnish Can substitute with crushed tortilla chips.
  • Chopped cilantro for garnish Can substitute with parsley or green onions.

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
Cooking
  1. Add the shredded chicken, diced green chiles, frozen or canned corn, cumin, salt, and pepper to the pot. Stir everything together until well combined.
  2. Pour in the chicken broth and bring to a gentle boil.
  3. Reduce the heat to low and stir in the heavy cream. Let the soup simmer for about 10 minutes.
Serving
  1. Ladle the soup into bowls, topping each bowl with crispy tortilla strips and a sprinkle of chopped cilantro.

Notes

This soup is customizable by adjusting heat levels; it can also be served with sourdough bread or a simple salad. Avoid overcooking garlic and onions to prevent bitterness.