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Cheesecake Factory-Style Creamy Tortilla Soup
Rachel Kim

Cheesecake Factory-Style Creamy Tortilla Soup

This is the richer tortilla-soup lane: tomato broth, corn, black beans and a controlled amount of cream. Puree the base before adding the chunky ingredients. Crisp tortilla strips and avocado stay out of the pot so they do not dissolve.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 can crushed tomatoes 28 oz
  • 4 cups low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 2 cups shredded cooked chicken
  • 1 can black beans 15 oz, drained
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 2 cups crisp tortilla strips
  • 1 avocado diced

Method
 

  1. Heat the olive oil in a Dutch oven and cook the onion for 6 minutes, then add the garlic for 30 seconds.
  2. Add the crushed tomatoes, broth, chili powder, cumin and salt and simmer for 15 minutes.
  3. Blend the base until smooth with an immersion blender.
  4. Add the chicken, black beans and corn and simmer for 8 minutes until the chicken reaches 165°F.
  5. Stir in the cream and warm gently for 3 minutes without boiling.
  6. Serve with tortilla strips and diced avocado added to each bowl.