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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

This creamy chicken tortilla soup is a wonderfully hearty and flavorful dish that’s perfect for a cozy weeknight meal or a satisfying lunch. It’s incredibly easy to whip up, making it an ideal recipe for both novice cooks and seasoned home chefs looking for a comforting and delicious bowl of goodness.
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Prep Time 15 minutes
Cook Time 40 minutes
Simmering Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Olive oil
  • 1 large Yellow onion finely chopped
  • 2 cloves Garlic minced
  • 1 Jalapeño pepper seeded and minced (optional, for a little heat)
  • 1 teaspoon Ground cumin
  • 0.5 teaspoon Chili powder
  • 0.25 teaspoon Smoked paprika
  • 1 (28 ounce) can Diced tomatoes undrained
  • 1 (15 ounce) can Black beans rinsed and drained
  • 1 (15 ounce) can Corn drained
  • 4 cups Low-sodium chicken broth
  • 2 cups Shredded cooked chicken rotisserie chicken is a great shortcut!
  • 0.5 cup Heavy cream or half-and-half
  • Salt to taste
  • Freshly ground black pepper to taste
For Serving
  • Corn tortilla chips crushed or crumbled
  • Shredded Monterey Jack or cheddar cheese
  • Chopped fresh cilantro
  • Diced avocado
  • Sour cream or Greek yogurt
  • Lime wedges

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
    2 tablespoons Olive oil, 1 large Yellow onion, 2 cloves Garlic, 1 Jalapeño pepper
  2. Add the ground cumin, chili powder, and smoked paprika to the pot. Stir constantly for about 30 seconds to toast the spices, which will enhance their flavor.
    1 teaspoon Ground cumin, 0.5 teaspoon Chili powder, 0.25 teaspoon Smoked paprika
  3. Pour in the undrained diced tomatoes, rinsed and drained black beans, and drained corn. Stir everything together to combine with the onion mixture.
    1 (28 ounce) can Diced tomatoes, 1 (15 ounce) can Black beans, 1 (15 ounce) can Corn
  4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.
    4 cups Low-sodium chicken broth
  5. Stir in the shredded cooked chicken and the heavy cream (or half-and-half). Continue to simmer for another 5-10 minutes, or until the soup is heated through and slightly thickened.
    2 cups Shredded cooked chicken, 0.5 cup Heavy cream or half-and-half
  6. Taste the soup and season generously with salt and freshly ground black pepper. Adjust seasonings as needed to achieve your desired flavor profile.
    Salt, Freshly ground black pepper
  7. Ladle the hot soup into bowls. Garnish generously with your favorite toppings: a sprinkle of crushed tortilla chips for crunch, shredded cheese for melty goodness, fresh cilantro for brightness, diced avocado for creaminess, a dollop of sour cream or Greek yogurt for tang, and a squeeze of fresh lime juice to cut through the richness.
    Corn tortilla chips, Shredded Monterey Jack or cheddar cheese, Chopped fresh cilantro, Diced avocado, Sour cream or Greek yogurt, Lime wedges

Notes

This soup can be stored in the refrigerator for up to 3-4 days and freezes well for up to 2-3 months.