Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Chicken Tortilla Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

Creamy Chicken Tortilla Soup is a rich, flavorful dish with tender chicken, black beans, sweet corn, and zesty spices, all in a creamy broth. Topped with crispy tortilla strips, avocado, and fresh cilantro, this soup is the perfect comfort food, ideal for chilly nights or as a crowd-pleasing meal. Easy to make, customizable, and packed with bold flavors, it’s sure to be a family favorite.


Ingredients

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • Salt and pepper, to taste

  • 4 cups chicken broth

  • 2 cups cooked, shredded chicken (rotisserie chicken works great)

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup frozen or canned corn

  • 1 can (10 oz) diced tomatoes with green chilies (like Rotel)

  • 1 cup heavy cream (or half-and-half for a lighter version)

  • 1 cup shredded cheddar or Monterey Jack cheese

  • Juice of 1 lime

For Topping (optional):

  • Crispy tortilla strips or crushed tortilla chips

  • Avocado slices

  • Fresh cilantro

  • Sour cream

  • Additional shredded cheese

  • Jalapeño slices

Instructions

  1. Make the Soup Base:

    • Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until soft.

    • Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 more minute until fragrant.

    • Add chicken broth, diced tomatoes, corn, and black beans. Stir to combine. Add the shredded chicken, bring to a boil, then reduce heat to simmer for 10-15 minutes.

  2. Make It Creamy:

    • Stir in heavy cream and shredded cheese. Simmer for another 5 minutes, stirring until the cheese is melted and the soup is creamy.

    • Stir in lime juice, taste, and adjust seasoning as needed.

  3. Serve:

    • Ladle the soup into bowls. Top with crispy tortilla strips, avocado, cheese, sour cream, cilantro, and jalapeños.

  4. Enjoy:

    • Serve immediately while hot for a comforting and satisfying meal.


Notes

Spicy Version: Add chopped jalapeño with the onion or a dash of cayenne pepper or hot sauce for extra heat.Dairy-Free: Use coconut milk or a dairy-free cream alternative and skip the cheese, or use dairy-free cheese.Thicker Soup: Add a few crushed tortilla chips directly to the soup to naturally thicken it.Add Rice: Stir in cooked white or brown rice for a heartier meal.