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–+ servings

Creamy Chicken Tortilla Soup

A warm and comforting soup with a creamy base, tender chicken, hearty beans, and vibrant toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil This adds a nice base flavor and helps sauté the vegetables.
  • 1 medium onion, diced Onions provide sweetness and depth to the soup.
  • 2 cloves garlic, minced Garlic adds a wonderful aroma and enhances the overall flavor.
  • 1 medium bell pepper, diced Any color works! Bell peppers add crunch and sweetness.
  • 1 teaspoon ground cumin This spice gives the soup a warm, earthy flavor.
  • 1 teaspoon chili powder Chili powder adds a mild heat and rich color.
  • 1/2 teaspoon smoked paprika This ingredient brings a smoky flavor that elevates the dish.
  • 1/4 teaspoon cayenne pepper (optional) For those who like it spicy, this adds a kick!
  • 4 cups chicken broth The base of the soup, providing moisture and flavor.
  • 1 15-ounce can black beans, rinsed and drained Beans add protein and heartiness.
  • 1 15-ounce can diced tomatoes with green chilies This adds acidity and a bit of heat.
  • 2 cups cooked chicken, shredded Chicken makes the soup filling and adds protein.
  • 1 cup corn (frozen or canned) Corn adds sweetness and texture.
  • 1 cup heavy cream This is what makes the soup creamy and rich.
  • to taste salt and pepper Essential for seasoning and enhancing flavors.
  • 1 cup tortilla strips These add crunch and are perfect for topping.
  • 1 avocado, diced for garnish Avocado adds creaminess and freshness.
  • 1/2 cup fresh cilantro, chopped Cilantro adds a burst of flavor.
  • to serve lime wedges A squeeze of lime brightens the soup.

Equipment

  • large pot

Method
 

  1. Cook your chicken, shred it, and set aside.
  2. Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until soft. Add minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
  3. Add ground cumin, chili powder, smoked paprika, and cayenne pepper. Stir well and cook for about 1 minute. Then, pour in chicken broth, black beans, diced tomatoes, shredded chicken, and corn. Stir until well mixed.
  4. Bring the mixture to a gentle simmer and cook for 15 minutes.
  5. Reduce heat to low and add heavy cream, stirring to combine. Season with salt and pepper to taste and heat through for another 5 minutes.
  6. Ladle soup into bowls and top with tortilla strips, diced avocado, and chopped cilantro. Serve with lime wedges.

Nutrition

Calories: 350kcalProtein: 25gSodium: 850mg

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