Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful dish combining tender shredded chicken, black beans, corn, and a rich blend of spices in a creamy broth. Enhanced with cream cheese and cheddar, it’s garnished with crispy tortilla strips, fresh cilantro, avocado, sour cream, and lime for a perfect Tex-Mex-inspired meal ready in 30 minutes.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
Dairy & Cheese
- 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 the oil: In a large pot, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add diced onion, minced garlic, and jalapeño (if using) to the pot. Cook for 3 to 4 minutes, stirring occasionally until softened and fragrant.
- Add spices: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook the mixture for about 30 seconds until the spices release their aroma.
- Add main ingredients: Pour in the diced tomatoes with green chilies, chicken broth, shredded cooked chicken, drained black beans, and corn. Stir well to combine.
- Simmer: Bring the soup to a gentle simmer and cook for 10 minutes, stirring occasionally to let the flavors meld together.
- Melt cream cheese: Reduce the heat to low and add cubed cream cheese. Stir continuously until it melts completely, creating a creamy base.
- Incorporate dairy and cheese: Pour in the heavy cream and stir in the shredded cheddar or Mexican cheese blend until the soup becomes smooth and creamy.
- Serve and garnish: Ladle the soup into bowls. Top with crispy tortilla strips, freshly chopped cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and a squeeze of lime juice for added brightness.
- Enjoy: Serve hot and savor this hearty, creamy chicken tortilla soup that’s perfect for any occasion.
Notes
- For a milder soup, omit the jalapeño or reduce the amount of chili powder.
- Use rotisserie chicken to save time and enhance flavor.
- Substitute heavy cream with half-and-half for a lighter creamy texture.
- To make the soup spicier, add some chipotle peppers in adobo or cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- For a gluten-free version, ensure tortilla strips are made from corn tortillas.
