Description
This creamy chicken tortilla soup is a comforting, flavorful bowl packed with tender chicken, sweet corn, smoky spices, and a velvety broth. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 2 tablespoons olive oil (or canola oil)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 red bell pepper, diced (about 3/4 cup)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1/2 cup heavy cream (or half-and-half)
- 4 oz cream cheese, softened and cubed
- 2 cups cooked, shredded chicken (rotisserie or cooked breast/thighs)
- 1 cup frozen or canned sweet corn, drained
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 8 small corn tortillas, cut into strips
- 1/2 cup shredded cheddar cheese or Mexican blend
- Chopped fresh cilantro, for garnish
- 1 avocado, diced
- Fresh lime wedges
- Sour cream or Greek yogurt, for serving
Instructions
- Dice the onion, jalapeño, and bell pepper. Mince the garlic. Shred cooked chicken. Cut corn tortillas into 1/2-inch strips for topping.
- Heat olive oil in a large soup pot over medium heat. Add onion, jalapeño, and bell pepper. Cook, stirring occasionally, until onions are translucent and peppers soften (about 3-4 minutes). Add garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in chicken broth and fire-roasted tomatoes. Stir to combine and bring to a gentle simmer for 2-3 minutes.
- Lower the heat. Add cream cheese cubes, stirring until melted and smooth. Pour in heavy cream (or half-and-half), stirring to avoid lumps. Use a whisk or immersion blender if needed for smoothness.
- Mix in shredded chicken, corn, and black beans. Simmer gently for 5 minutes until flavors meld and chicken is warmed through. Taste and adjust seasoning.
- While soup simmers, arrange tortilla strips on a baking sheet. Drizzle lightly with oil and bake at 400°F for 5-7 minutes, tossing halfway, until golden and crunchy. Alternatively, fry strips in a skillet with oil until crisp. Drain on paper towels and sprinkle with salt.
- Ladle hot soup into bowls. Top with crispy tortilla strips, shredded cheese, avocado, cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.
Notes
For gluten-free, use corn tortillas. Rotisserie chicken saves time. Adjust spice level to taste. Soup thickens as it sits; add broth to thin if needed. For extra creaminess, blend half the soup before adding chicken. Toppings are customizable—try pepper jack cheese, extra jalapeño, or roasted poblano peppers. Soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: About 1.5 cups (360ml) per serving
- Calories: 320
- Sugar: 6
- Sodium: 800
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 5
- Protein: 22
Keywords: chicken tortilla soup, creamy soup, Mexican soup, comfort food, easy dinner, weeknight meal, rotisserie chicken, gluten-free, high protein, family recipe