Description
This Creamy Chicken Tortilla Soup is a rich and comforting Mexican-inspired dish featuring tender shredded chicken, black beans, corn, and a blend of spices in a smooth, creamy broth. Topped with crunchy tortilla strips and optional garnishes like avocado and cilantro, it’s a perfect quick and hearty meal for any day.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 cup frozen corn
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar or Mexican blend cheese
Toppings (Optional)
- Tortilla strips or crushed tortilla chips
- Avocado slices
- Fresh cilantro leaves
- Sour cream
- Diced jalapeños
- Lime wedges
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent to build the soup’s flavor base.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 30 seconds until the spices become fragrant, enhancing the depth of the dish.
- Add Soup Components: Pour in the diced tomatoes with green chilies, frozen corn, drained black beans, shredded chicken, and chicken broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 to 15 minutes to blend the flavors well.
- Incorporate Creamy Elements: Stir in heavy cream and cubed cream cheese, whisking constantly until the cream cheese is fully melted and the soup reaches a smooth, creamy consistency.
- Add Cheese and Season: Mix in the shredded cheddar or Mexican blend cheese, stirring until melted and fully incorporated. Taste the soup and adjust seasoning with additional salt or spices if desired.
- Serve: Ladle the hot soup into bowls and top with tortilla strips or crushed chips along with your choice of avocado, cilantro, sour cream, jalapeños, and lime wedges for added flavor and texture.
Notes
- Use rotisserie chicken for a convenient, time-saving option.
- For extra heat, add diced jalapeños or increase the amount of chili powder.
- This soup reheats very well and can be frozen for up to 2 months in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
