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For use with any CanCooker

Creamy Chicken Tortilla Soup


  • lbs Cooked Chicken Breasts shredded
  • 3 tbsp Butter
  • 1 Medium Onion chopped
  • 1 Jalapeno seeded and chopped
  • 3 Garlic Cloves chopped
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 14.5 oz Can Tomatoes with Diced Green Chilis undrained
  • ½ cup Corn Flower
  • 15 oz Can Black Beans drained and rinsed
  • 15 oz Can Pinto Beans drained and rinsed
  • 4 cups Chicken Broth
  • 1 cup Corn fresh or frozen
  • 2 cups Heavy Cream divided
  • cup Sour Cream

Optional Garnishes

  • Cheddar Cheese
  • Avocado
  • Lime Wedges
  • Tortilla Chips


  • In any non-stick CanCooker add the butter and cook on medium until melted.
  • Add the onion, jalapeno and garlic; cook 3 minutes stirring occasionally.
  • Add the chili powder, cumin, paprika and tomatoes. 
  • In a separate bowl whisk together the corn flour and 1 1/3 cup heavy cream until blended and stir into the mixture for 5 minutes or until the mixture thickens slightly.
  • Add in the chicken, chicken broth, black beans, pinto beans, and the corn.
  • Continue to cook until the soup is heated through. 
  • Add in remaining heavy cream and sour cream and cook for 5 additional minutes stirring occasionally.     
  • Top with desired garnished and enjoy.


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