Description
Creamy Chicken Tortilla Soup is a rich and comforting twist on a classic, blending shredded chicken, hearty vegetables, and warm spices with a creamy broth. Topped with crunchy tortilla strips and fresh garnishes, it’s a satisfying one-pot meal for any night.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can green chilies, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded cheddar cheese (optional for garnish)
- 1 cup tortilla strips or crushed tortilla chips
- Fresh cilantro, for garnish (optional)
- Sliced avocado, for garnish (optional)
- Lime wedges, for garnish (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add chicken and cook until golden and cooked through, about 6–8 minutes per side.
2. Remove chicken from the pot, let cool slightly, then shred using two forks. Alternatively, use pre-cooked or rotisserie chicken.
3. In the same pot, sauté the diced onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds more.
4. Add diced tomatoes, green chilies, black beans, corn, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
5. Bring soup to a simmer and cook for 10 minutes to blend flavors.
6. Add softened cream cheese and stir until melted and incorporated. Pour in heavy cream and stir until smooth.
7. Return shredded chicken to the pot and simmer for another 5–10 minutes until heated through.
8. Ladle into bowls and top with shredded cheddar cheese (if using), tortilla strips or chips, cilantro, avocado, and lime wedges.
Notes
For a faster option, use pre-cooked or rotisserie chicken.
Adjust spice level by adding more chili powder or a pinch of cayenne.
Store leftovers in the fridge for up to 3 days; reheat gently to avoid curdling the cream.
Soup thickens as it sits—add broth or water to thin when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: lunch
- Method: stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl