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Easy Creamy Chicken Tortilla Soup

Close-up of creamy chicken tortilla soup topped with shredded chicken, corn, black beans, avocado, and tortilla strips.
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You will love this comforting, rich, and flavorful Creamy Chicken Tortilla Soup. This recipe uses simple ingredients and comes together quickly, making it a perfect weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups low sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • For serving: Tortilla strips, shredded cheese, avocado, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika to the pot. Cook for 1 minute until fragrant, stirring constantly.
  3. Stir in the diced tomatoes and green chilies, black beans, and corn. Cook for 2 minutes, allowing the flavors to combine.
  4. Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes so the flavors meld.
  5. Stir in the shredded chicken. Let it heat through for about 5 minutes.
  6. Remove the pot from the heat. Slowly stir in the heavy cream until the soup is creamy. Do not boil the soup after adding the cream.
  7. Taste the soup and add salt and pepper as needed.
  8. Ladle the soup into bowls. Serve immediately with your favorite toppings like crispy tortilla strips, cheese, avocado, and a squeeze of lime juice.

Notes

  • For extra flavor, toast your own tortilla strips by cutting corn tortillas into thin strips, tossing them with a little oil and salt, and baking at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a thicker soup without cream, mash about 1/2 cup of the black beans against the side of the pot before adding the cream substitute.
  • This recipe is great for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://tastetaught.com/creamy-chicken-tortilla-soup-recipe/