Description
This Creamy Chicken Tortilla Soup is a comforting, flavorful dish combining shredded chicken, black beans, corn, and tomatoes with green chilies in a rich, cheesy broth. Enhanced with warming spices and fresh toppings like avocado, cilantro, and crispy tortilla strips, it’s a hearty meal perfect for any night, ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar or Mexican cheese blend
Toppings
- Crispy tortilla strips
- Fresh cilantro, chopped
- Avocado, diced
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Heat oil and sauté aromatics: In a large pot, heat olive oil over medium heat until shimmering. Add diced onion, minced garlic, and diced jalapeño (if using), cooking for 3-4 minutes until softened and fragrant.
- Add spices: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for another 30 seconds to toast the spices and deepen their flavor.
- Add liquids and main ingredients: Pour in the canned diced tomatoes with green chilies, chicken broth, shredded cooked chicken, black beans, and corn. Stir to combine.
- Simmer soup: Bring the mixture to a simmer over medium heat. Let it cook for 10 minutes, stirring occasionally to incorporate flavors and warm the ingredients thoroughly.
- Incorporate cream cheese: Reduce heat to low. Add the softened cream cheese cubes and stir continuously until fully melted and the soup becomes creamy.
- Add cream and cheese: Pour in the heavy cream and stir in the shredded cheddar or Mexican cheese blend until melted and the soup is smooth and rich.
- Serve and garnish: Ladle the hot soup into bowls and top each serving with crispy tortilla strips, freshly chopped cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and a squeeze of lime.
- Enjoy: Serve immediately while hot for a comforting, flavorful meal.
Notes
- For a spicier kick, do not seed the jalapeño or add extra chili powder.
- Rotisserie chicken is a convenient shortcut but cooked chicken breast or thighs work equally well.
- Use half-and-half instead of heavy cream for a lighter version.
- Leftover soup stores well in the refrigerator for up to 3 days.
- Make sure to add the cream cheese slowly to prevent curdling and ensure a silky texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
