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–+ servings
Isabella

Spicy Mexican Chicken Marinade: Elevate Your Dinner!

A delicious and comforting creamy chicken tortilla soup, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 cup corn frozen or canned
  • 2 cups cooked chicken shredded
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 cup tortilla strips store-bought or homemade
  • 1 avocado diced (for garnish)
  • 1/2 cup fresh cilantro chopped (for garnish)
  • Lime wedges for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and bell pepper, cooking for an additional 2-3 minutes until fragrant.
  2. Add the cumin, chili powder, and smoked paprika to the pot, stirring to combine. Cook for another minute to toast the spices.
  3. Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a simmer.
  4. Stir in the black beans, corn, and shredded chicken. Allow the soup to simmer for about 10-15 minutes, letting the flavors meld together.
  5. Reduce the heat to low and slowly stir in the heavy cream. Season with salt and pepper to taste. Heat through but do not boil.
  6. Serve the soup hot, topped with tortilla strips, diced avocado, and fresh cilantro. Squeeze lime juice over each bowl before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 6gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the soup.
  • To make it lighter, substitute half-and-half for the heavy cream or use Greek yogurt as a topping instead.

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