Creamy Chicken Tortilla Soup is simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting one-pot meal any time of the year!

Yields: 6 Servings

Ingredients:

• 2 tablespoons olive oil

• 1 small onion diced

• 1/2 bell pepper chopped

• 3-4 cloves garlic minced or crushed

• 1 jalapeno seeded and minced

• 1/4 cup cilantro chopped

• 4 cups chicken broth (32 ounce) can replace water if needed

• 2 chicken breasts boneless, skinless (about 1 pound)

• 15 oz can black beans drained

• 14 oz can fire-roasted tomatoes (diced or crushed)

• 1 cup corn (fresh, canned, or frozen)

• 1 tablespoon ground cumin

• 1 packet taco seasoning, mild or spicy depending on preference

• 1 cup heavy cream or to taste

• 1/2 cup shredded cheese of choice (I like using cheddar)

Toppings:

• Avocado

• Tortilla Strips

• Shredded Cheese

• Cilantro

• Lime

• Sour Cream

Directions

• Heat olive oil in a large pot over medium-high heat. Add the onions and saute 3-4 minutes or until softened. Add the bell pepper, garlic, jalapeno, and cilantro; saute for another minute.

• Add the remaining ingredients to the pot and simmer for 15 minutes or low-medium heat. Remove the chicken from the soup and shred or dice into small bite-size pieces. Return it to the pot and stir to combine.

• Spoon soup into serving bowls and top with tortilla strips, avocado, sour cream, lime, fresh cilantro, or toppings of choice!

• To Cook in the crockpot: Place all ingredients except the heavy cream and cheese, in the crockpot and cook on low for 6 hours. Remove chicken and shred. Return the chicken to the crockpot along with the heavy cream and cheese and simmer until the cheese is melted.