A comforting and creamy chicken tortilla soup prepared in one pot, featuring seasoned chicken, a medley of diced vegetables, black beans, corn, and a rich broth, finished with heavy cream and optional garnishes like cheese, avocado, and lime.
In a large pot on medium heat with oil, add 8 to 10 chicken tenders (or 4 chicken breasts) seasoned with salt & pepper. Once they’re fully cooked, set them aside. Then add 1 medium diced onion, 1 finely chopped jalapeño, 8 cloves of minced garlic, 1 15-ounce can of diced tomatoes & green chilies, 1 12-ounce bag of frozen corn, and 1 15-ounce can of drained black beans. Dice up your cooked chicken and add it back into the pot. Season to taste with Sazon, chicken bouillon, and taco seasoning. Cook until the corn is thawed, then add 64 ounces of chicken broth. Bring it to a simmer and let it cook for about 10 minutes. Then add 1 cup of heavy cream and more of the same seasonings if it needs more flavor. Serve once it's fully heated and garnish with shredded cheddar cheese, tortilla strips, cilantro, sour cream, avocado, and lime. Enjoy!
