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Ah, Chicken Tortilla Soup. This soup is great to make for the whole family, or to keep for yourself for an easy make ahead lunch. I prefer my soup topped with diced avocado, shredded cheese, sour cream and fresh cilantro. Feel free to make this soup your own with your favorite toppings. For the ultimate experience, I recommend eating with tortilla chips.

Prep Time: 15 Minutes | Cook Time: 60 Minutes | Servings: 4

Ingredients

• 1.3 lb. Chicken Breast, cut into 1/2 inch cubes
• Seasoning Mix; 1/2 tsp of each: salt, pepper, onion powder, garlic powder, hot chili powder
• 1 tbsp butter
• 2 tbsp olive oil
• 1/2 large yellow onion, diced 
• 1 red bell pepper, diced
• 1 tbsp minced garlic
• 12 oz. frozen corn kernels
•  2 1/2 cups chicken broth
• 1/2 cup milk (I use 2%)
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese

Optional Toppings

• Diced avocado
• Shredded cheese
• Cilantro
• Sour Cream
• Tortilla chips

Directions

Add butter and half the olive oil into a large skillet over medium heat. While your pan is warming up season your chicken with the seasoning mixture. Add the chicken to the skillet and cook until cooked through, about 7 minutes. Stir the chicken around occasionally so it doesn’t burn. Remove from heat. 

Add the remaining oil to a large dutch oven over medium heat. Add the diced onions and stir often. Cook until fragrant, about 5 minutes. Next, add the diced bell pepper and minced garlic and stir often for another 5 minutes. You will then add in your frozen corn and continue to mix often until your corn is no longer frozen and begins to lightly brown, about 10 minutes. To your dutch oven add in the chicken, chicken broth, milk, and heavy cream. Combine everything so it is well incorporated. Bring the soup to almost a a boil, and then reduce to low, cover and let sit for 25 minutes. 

After 25 minutes is up you can remove the lid and stir your soup. In 2 batches add in the shredded cheese and stir constantly so that the cheese can melt fully. 

Your soup is complete! Serve in bowls with your desired toppings. I topped mine with diced avocado, shredded cheese, fresh cilantro, sour cream and tortilla chips. Enjoy!