Soupe facile de tortillas au poulet

Ingrédients

• 1 tbsp olive oil
• 1/2 medium yellow onion, chopped
• 1 can (28 oz) crushed tomatoes
• 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tbsp chili powder
• 1 can (12 oz) corn, drained
• 1 can (14 oz) black beans, rinsed and drained
• 1 cup heavy cream or whipping cream
• 2 cups cooked chicken, shredded or chopped
• Salt and pepper to taste
• Tortilla strips
• Avocado, sliced or diced
• Sour cream
• Tex-Mex style shredded cheese

Préparation

1. 1

   Sauté the Onion: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped half medium yellow onion and sauté until the onion is translucent and fragrant, approximately 3-5 minutes.

2. 2

   Add Tomatoes and Broth: Pour in the can of crushed tomatoes, undrained Rotel diced tomatoes with green chilies, and 1 cup chicken broth into the pot with the onions. Stir well to combine.

3. 3

   Season the Soup: Add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 tablespoon chili powder to the pot. Stir again to evenly distribute the spices.

4. 4

   Add Corn and Beans: Drain the 12-ounce can of corn and rinse and drain the 14-ounce can of black beans. Add both to the soup pot and stir to combine all ingredients evenly.

5. 5

   Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for about 15-20 minutes to allow the flavors to meld together.

6. 6

   Add Cream and Chicken: Stir in 1 cup of heavy cream or whipping cream followed by 2 cups of cooked, shredded or chopped chicken. Continue to simmer for an additional 5-10 minutes, until the chicken is heated through and the soup is creamy.

7. 7

   Season to Taste: Adjust salt and freshly ground black pepper according to your preference.

8. 8

   Serve and Garnish: Ladle the soup into bowls and top with optional tortilla strips, avocado, sour cream, and shredded Tex-Mex cheese for extra texture and flavor.