Description
A rich and flavorful soup with tender chicken, creamy broth, and crispy tortilla strips.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic, cumin, and chili powder. Stir for 1 minute until fragrant.
- Add chicken breasts, diced tomatoes, black beans, green chilies, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken from the pot, shred it with two forks, and return it to the pot.
- Stir in heavy cream and shredded cheese until melted and well combined. Season with salt and pepper to taste.
- Serve hot, garnished with tortilla strips and fresh cilantro.
Notes
You can customize the seasonings to taste.