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Whipped Cream Recipe – How to Make Whipped Cream

https://www.rachelcooks.com/2019/11/18/whipped-cream-recipe/

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White billows of rich whipped cream make even an ordinary dessert a special occasion. Elevate your desserts with this homemade whipped cream recipe!

Image of homemade whipped cream on beaters.

Image of homemade whipped cream on beaters.

Can you imagine pumpkin pie without mounds of fluffy whipped cream? Or a chocolate cream pie with nothing on top of it? It would be like peanut butter sandwiches without jelly or hot dogs without ketchup and mustard. 

Everything is better with homemade whipped cream! Or at least, desserts are better with homemade whipped cream.

Maybe you’ve gotten by in the past with tubs of frozen whipped cream or whipped cream from a can. I’m telling you there is absolutely no comparison with the real thing. Once you’ve tried actual REAL whipped cream, you’ll never go back to those mere imitations. Plus those imitations often consist of a bunch of really strange sounding artificial ingredients while the real thing is basically one thing: cream.

Are you worried that making whipped cream from scratch is difficult? Nope, it’s super duper easy. (Honestly, SO SO easy!) If you have an electric hand mixer and a bowl, you can make this whipped cream recipe in less than 5 minutes. 

Really! You are only five minutes away from the delightfully fluffy clouds of freshly whipped cream. What are you waiting for?!

About this whipped cream recipe:

What you need: an electric hand mixer, a deep bowl, a cup of heavy cream, and powdered sugar. I always add vanilla extract but it’s not absolutely essential. 

Regular sugar will work, too, but I’ve found that powdered sugar works a little better. Powdered/confectioners’ sugar actually has a bit of cornstarch in it and the cornstarch will help stabilize your whipped cream. 

Cold, cold, cold is better when whipping cream. I put the bowl and the beaters in the fridge or freezer for half hour or so before I whip the cream–don’t use a warm bowl right out of the dishwasher. Sometimes I even put the carton of heavy cream in the freezer to chill for a half hour or so.

Put the chilled bowl right into your empty sink if you can to prevent splatters. Really, there will still be splatters but they’ll be in your sink and you can just rinse them off.  I set it on a dish cloth in the sink so the bowl doesn’t rattle around. Remember, the cream will double in size when it’s whipped so make sure your bowl is large enough.

Add a cup of chilled heavy cream to the bowl, and whip it at medium high speed. It will be kind of bubbly at first and then start to thicken gradually. When the whipped cream starts to mound and make little hills, gradually add 1/4 cup of  powdered sugar and continue to beat until soft peaks form. 

What are soft peaks? Turn off your mixer and dip the beaters into your whipped cream. When you lift up the beaters, you should see little stable peaks that hold their shape, with tops that kind of droop over. Whipped cream progresses rapidly from soft peaks to stiff peaks to butter, so watch carefully. 

Image of freshly whipped whipped cream in a glass. A spoonful of whipped cream sits on the surface next to it. Photograph taken on a black background.

Image of freshly whipped whipped cream in a glass. A spoonful of whipped cream sits on the surface next to it. Photograph taken on a black background.

How to make this whipped cream your own

  • Experiment with how long you whip the cream. Shorter whipping time will give you softer whipped cream with soft peaks, longer whipping time will give you firmer whipped cream with stiff peaks. See what you like the best. 
  • This recipe is easily doubled. Just use 2 cups of heavy cream with 1/2 cup of powdered sugar, and a bigger bowl. 
  • Make cinnamon whipped cream by adding 1/2 teaspoon ground cinnamon. Add it with the powdered sugar.
  • Make chocolate whipped cream by adding 1 tablespoon of cocoa powder with the powdered sugar.
  • I use vanilla extract for this recipe but vanilla bean whipped cream would be so good, too. Scrape out the insides of a vanilla bean pod or use vanilla bean paste. Add it to the heavy cream before you whip it.
  • Espresso whipped cream would be delicious, too. Add 1 teaspoon of instant espresso powder to the cream and stir it in well to dissolve it, before you whip it.
  • For citrus flavored whipped cream, fold in a teaspoon of lemon, lime, orange, tangerine, or grapefruit zest after the cream has been whipped. Don’t use the mixer to fold in the zest because much of the zest will get wrapped around the mixer blades.
  • Fold in add ins like coconut, lime or lemon zest, or even mini chocolate chips. 
  • Make whipped cream with a can of evaporated milk instead of heavy cream. For an easy tutorial, take a look at WikiHow “How to Whip Evaporated Milk.
image of four whipped cream flavorsimage of four whipped cream flavors

Cinnamon, Espresso, Lime, and Chocolate Whipped Cream

FAQs:

How long will whipped cream last? How long will it stay fluffy?

Ideally, whipped cream is best made right before you serve it. If you need to make it ahead, stabilize it with full fat sour cream, whole milk Greek yogurt, or creme fraiche. Simply add 1/4 cup to the whipped cream after soft peaks begin to form, whip well, and your whipped cream will last for a couple of days. 

Is whipping cream the same as heavy cream?

What a great question! Whipping cream is actually a bit lighter, 30-35% milk fat, compared to heavy cream which has at least 36% milk fat. Heavy cream will actually whip better and hold its shape longer. Seems like “whipping cream” is kind of a misnomer if heavy cream performs better, but hey, who am I to judge!

Can you freeze homemade whipped cream?

Yes! and it’s so easy. This is actually a great make ahead tip.

If you have leftover whipped cream, line a baking sheet with parchment, and drop plops of the whipped cream onto it. You can make different sizes, i.e., smaller dollops that will fit into a mug of hot chocolate, or larger dollops for desserts. If you want to get fancy, you could use a pastry bag and pipe it onto the baking sheet in pretty shapes. 

Place the baking sheet into the freezer and freeze the whipped cream until firm; put the frozen dollops into a freezer bag or container.

For hot beverages, there’s no need to thaw. For desserts, simply place the frozen whipped cream on the dessert and wait 10 minutes or so. It thaws quickly. 

If you have a partial carton of whipped cream that you aren’t going to use right away, you can also freeze that. Freeze the heavy cream right in the container it comes in and take it out of the freezer the night before and put it into the refrigerator.  It’s okay if it’s a little frozen yet when you whip it–heavy cream actually whips better when it’s really cold. 

Hint: if you want to freeze a full carton, remove a little bit of the heavy cream to allow for expansion. 

Can whipped cream be rewhipped?

If you’ve over whipped your cream, there’s really no way to fix that. It will look kind of grainy and separated. Actually your whipped cream has begun the process of turning into butter. 

Rewhipping whipped cream that has gone flat or deflated isn’t really going to work either. See the section above on how to make whipped cream last longer in the fridge. 

Image of four flavors of homemade whipped cream

Image of four flavors of homemade whipped cream

What to put this whipped cream on:

I won’t judge if you eat it with a spoon straight from the bowl, but if you want to use it as a topping, try it on:

 

Ingredients

  • 1 cup heavy cream, chilled
  • ¼ cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Chill a medium sized bowl (see note) and beaters for at least one hour in refrigerator or freezer.
  2. Remove bowl and cream from refrigerator. Pour cream into chilled bowl. 
  3. With hand mixer on medium speed, beat cream for 2 minutes or until peaks begin to form. 
  4. Add vanilla and gradually add powdered sugar; beat until soft peaks form.
  5. Don’t overbeat or your whipped cream will separate and turn into butter. 
  6. Serve immediately.

Notes

  • Whipping cream will double in size when whipped, so use a large enough bowl.
  • Adding 1/4 cup of full fat sour cream or whole milk Greek yogurt will help your whipped cream last longer in the refrigerator.
Nutrition Information:

Yield: 8

Serving Size: 1/4 cup

Amount Per Serving:

Calories: 116
Total Fat: 11g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 34mg
Sodium: 8mg
Carbohydrates: 4g
Fiber: 0g
Sugar: 4g
Protein: 1g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Verdict: Who doesn’t love whipped cream?
Husband’s take: Again…who doesn’t love whipped cream? My kids are o-b-s-e-s-s-e-d too. 
Changes I would make: None are necessary, but have fun with the flavors! You can make it complement any dessert by adding different flavors.
Difficulty: Easy!!

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Perfect Chocolate Cheesecake with Oreo Crust

https://thestayathomechef.com/chocolate-cheesecake/

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This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Cheesecake. It says so much all on its own. Adding chocolate to the mix just takes that delectable dessert to the next level. This recipe uses an easy technique to make sure you get a rich, smooth cheesecake that is both decadent and delicious. Thanks to this amazing recipe, you don’t have to go out to get your dessert fix—you can make the perfect chocolate cheesecake from the comfort of your own home.

Oreo crust is the perfect touch to make this the best cheesecake ever! It’s up to you whether you want to share, but the finished product might just make you want to show off too.

Aluminum Foil Ice Bath Trick

This recipe uses a modified water bath trick to keep your oven nice and moist, but not risk any water leaking into your pan. Start by crumpling up 3 to 4 balls of aluminum foil into small balls. Place these onto a baking sheet and place your cheesecake on top, making any adjustments needed to the aluminum foil to keep your cheesecake level. Place an even layer of ice onto the baking sheet to surround the cheesecake. The ice melts while it is baking so there’s no risk of spilling as you transfer this into your oven. 

  • Why do I have to cool the cheesecake in the oven for so long?

    In order to create the perfect texture and smooth top, you will want to allow the full baking and cooling times in the oven, without opening the door. By cooling the cheesecake in the oven, without opening the door, the cheesecake continues to bake and then cools in a controlled environment. If you skip this step, you can “shock” the cheesecake and it could crack.

  • What kind of baking chocolate is best?

    This is not a chocolate bar or another kind of cocoa. Baking chocolate is sometimes called bitter chocolate and is a dark, unsweetened chocolate that is made specifically to be used as a raw ingredient in baking. Just be sure to use baking chocolate. Pro Tip: Add in the melted chocolate slowly. If you add it in too quickly, it will harden and can become clumpy instead of blending perfectly with the rest of the ingredients.

  • Why do I need to use a springform pan?

    A springform pan has a clasp on the side that allows it to expand outward and separate from the cheesecake in the ideal way—your cheesecake will retain its tall, flat form around the edge by using this kind of pan. It is possible to make the cheesecake in a deep dish pie pan, but you won’t be able to serve it in free form.

  • How do I keep my cheesecake from cracking?

    There are several tricks incorporated into this recipe to help prevent your cheesecake from cracking. Cracks do not impact the flavor in any way, but they do look funny. To keep your cheesecake from cracking:

    • Grease your springform pan really well. If your cheesecake sticks, it’ll pull the center and create a crack. 
    • Give your cheesecake a few taps on a countertop before baking to make sure the filling is settled into the pan with no bubbles.
    • Bake your cheesecake in a steam-filled oven to keep the moisture content high on the outside. Dry cheesecakes crack easier.
    • Do not open the oven door while baking! Allow the cheesecake to cool completely in the oven, without ever opening the oven door. Sudden exposure to major temperature differences may crack your cheesecake. 

If you are looking for great cheesecake recipes, we have your covered—check out this variety of delectable cheesecake treats:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chocolate Cheesecake on a white plate surrounded by oreos

Perfect Chocolate Cheesecake with Oreo Crust

This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Prep Time25 mins

Cook Time1 hr

Cooling Time6 hrs

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Servings: 12 slices

Ingredients

Oreo Crust

  • 24 oreos
  • 1/4 cup melted butter

Chocolate Cheesecake

  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 4 (8 ounce) packages cream cheese softened
  • 4 ounces unsweetened baking chocolate melted
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.

  • Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.

  • In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.

  • Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.

  • Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.

  • Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.

  • Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.

  • Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.

  • Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

Notes

Cheesecake should be refrigerated. 

Nutrition

Serving: 1slice | Calories: 674kcal | Carbohydrates: 63g | Protein: 11g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 174mg | Sodium: 481mg | Potassium: 348mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 5mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Cheesecake

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Most Amazing Red Velvet Cupcakes

https://thestayathomechef.com/red-velvet-cupcakes/

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The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Red velvet cupcake with ermine frosting with a bite taken out of it

Here it is, the recipe you have been looking for—red velvet cupcakes you will come back to every time you crave these babies! So delicious, tangy and moist, red velvet cake is a thing of its own. Some people think its chocolate cake with red coloring, but those who love red velvet know it is so much more.

Red velvet cake has hints of chocolate but is better known for its tangy, acidic flavor. It was originally made with beets, which added sweetness, flavor and tanginess, along with its signature red color. If you want to try making it that old fashioned way, here is a recipe for a Naturally Red Velvet Cake .

  • Isn’t red velvet cake just chocolate cake with red food coloring?

    Good question, and no. That is a common misconception. Red velvet cake does have some chocolate flavor to it, but it is also known for its slightly acidic or tangy flavor, which results from the buttermilk, vinegar, and either cream cheese or ermine frosting. In this recipe, we include the instructions for an ermine frosting that we love as a great balance to the tangy flavor of red velvet, but you can also use cream cheese frosting.

  • What kind of food foloring should I use?

    This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or a natural red food coloring made from beets. You can find a wide variety of natural food dyes on Amazon.

  • What is ermine frosting?

    Ermine gets its name from the cute, weasel-like animal that has a white, fluffy coat. Ermine frosting is made of heated milk, sugar and flour and then whipped with butter. It is light and delicious, but not as tangy as cream cheese frosting. It will hold its shape better if it is refrigerated before and after icing. You can also use cream cheese frosting if you prefer it and like a little more tang on your red velvet cupcakes.

  • Is there a substitute for buttermilk?

    Buttermilk is a key component in this cake recipe. If you don’t have access to buttermilk, please use a buttermilk substitute. There are lots of options and you are sure to find one that you can make work in our article on buttermilk substitutes.

 

Check out these other recipes for more delicious cake and cupcake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

Most Amazing Red Velvet Cupcakes

The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Prep Time15 mins

Cook Time22 mins

Frosting Cooling Time3 hrs

Total Time3 hrs 37 mins

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Servings: 24 cupcakes

Ingredients

Red Velvet Cupcakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder (up to 1/4 cup)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 2/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring (1 fluid ounce)

Ermine Icing

  • 2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • pinch salt
  • 2 cups whole milk
  • 2 cups unsalted butter , cubed and softened
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Cupcakes

  • Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes.

  • In a large mixing bowl, stir together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt.

  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and red food coloring. Use a hand mixer to beat on a medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

  • Fill each cupcake liner 2/3 full.

  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Ermine Icing

  • In a medium sauce pan, whisk together flour sugar, and salt over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside.

  • In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 minutes. Add in cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all milk mixture has been added in, beat in vanilla and continue beating until the frosting is thick and creamy and everything is well mixed in.

  • Frost completely cooled cupcakes.

Notes

COLOR NOTE: If you want a brighter red color, use only 2 tablespoons of cocoa powder. If you want a better flavor, use up to 1/4 cup. You’ll simply have much deeper brown notes to your red cake. 

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 92mg | Fiber: 1g | Sugar: 35g | Vitamin A: 560IU | Calcium: 52mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcakes

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

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30 Minute Chicken Tortilla Soup

https://thestayathomechef.com/chicken-tortilla-soup/

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This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Pot of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

Comfort food isn’t comfort food if you have to slave over a stove all day to make it. This soup is the best because it is so easy to make and comes together so quickly. It also happens to be ridiculously delicious.

We love having soup for dinner, so busy nights or chilly evenings are the perfect excuse for us to make this family favorite. It’s a great party food, or a handy and healthy family meal. Whatever your reason for wanting a great soup, you will love the warm flavors and hardiness of this comforting Tex-Mex treat!

  • Can this be made in a slow cooker?

    Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

  • Can I make this soup in advance?

    Yes. This recipe freezes well. You will want to make the soup and not add the lime and cilantro. Allow the soup to cool completely and then store in an airtight container for up to three months. When ready to prepare this soup, thaw and heat either in a slow cooker or on the stove. Add the lime and cilantro just before serving.

  • How to make your own tortilla strips:

    Heat about a tablespoon of vegetable oil in a skillet on medium high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds and then flip it over, using tongs, and fry the other side until it is nice and crispy. Then, remove from the skillet and place on a cutting board. While it is still warm, you will cut it into strips using a regular knife or pizza cutter.

If you’re
craving soup, here are some other delicious recipes that
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

30 Minute Chicken Tortilla Soup

This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Servings: 6 servings

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 medium white onion , diced
  • 1 medium red bell pepper , diced
  • 5 cloves garlic , minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 3 boneless skinless chicken breasts
  • 15 ounce can tomato sauce (passata)
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can black beans
  • 7 ounce can diced green chiles
  • 1 1/2 cups frozen corn (or use canned)
  • 1/2 teaspoon salt
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice

For Serving

  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados , diced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup sour cream

Instructions

  • Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

  • Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.

  • Remove cooked chicken from soup, shred with a fork, and return to the pot.

  • Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.

  • Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.

Notes

Slow Cooker Instructions:

You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1743mg | Potassium: 1369mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 68.3mg | Calcium: 245mg | Iron: 4.5mg

Course: Dinner, Main Course, Main Dish, Soup

Cuisine: American, TexMex

Keyword: Chicken Tortilla Soup

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

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