Description
This Creamy Chicken Tortilla Soup is a rich, comforting blend of tender chicken, bold spices, and a creamy broth topped with crispy tortilla strips. Perfect for chilly nights or anytime you’re craving a warm, hearty meal, this soup is packed with flavor and can be customized with your favorite toppings.
Ingredients
Units
Scale
Soup Base
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
Creamy Element
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened and cubed
- Salt and pepper to taste
Toppings
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese (cheddar or Monterey Jack)
- Chopped fresh cilantro
- Diced avocado
- Lime wedges
- Sour cream
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, garlic, and jalapeño (if using). Sauté until softened, about 3–4 minutes.
- Add Spices:
- Stir in cumin, chili powder, smoked paprika, and coriander. Cook for 1 minute to toast the spices.
- Build the Soup Base:
- Pour in the chicken broth and add the diced tomatoes with green chilies. Stir to combine.
- Add black beans, corn, and shredded chicken. Bring the mixture to a gentle boil.
- Simmer:
- Reduce heat to low and let the soup simmer for 15–20 minutes to blend the flavors.
- Add Creamy Ingredients:
- Stir in the heavy cream or half-and-half and the cream cheese.
- Continue stirring until the cream cheese is melted and fully incorporated.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and top with crispy tortilla strips or chips and your favorite toppings. Serve with a wedge of lime for a fresh squeeze of citrus.
Notes
- For a spicier soup, use hot diced tomatoes with chilies or add a pinch of cayenne pepper.
- Make it lighter by substituting Greek yogurt for the heavy cream.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.