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Creamy Chicken Tortilla Soup


  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 green pepper chopped
  • 3 cups cooked chicken I actually used leftover turkey from Easter
  • 6 cups chicken stock
  • 1 can black beans
  • 1 can of corn
  • 1 can fire-roasted tomatoes
  • 1 can of green chiles
  • 2 T. cumin powder
  • 2 T. honey
  • 1/2 cup cream
  • 1 8 oz package of Mexican melting cheese queso or queso with jalapeƱo for the spicy lovers among us.
  • jalapeƱos chopped (as much as you like, we use about 2 T.)
  • fresh cilantro for garnish


  • Saute the onion and green pepper in 2-3 T olive oil.
  • Add the minced garlic and cook for a couple minutes and then add the cumin.
  • Add the rest of the ingredients except the cream and cook for 15-20 over medium heat until the
  • cheese is mostly melted.
  • Add the cream, turn off the heat and cover and the rest of the cheese should melt.
  • Be careful not to let the soup come to a boil after the cream is added.
  • Serve with avocado, cheese, cilantro, and tortillas!