Description
This Creamy Chicken Tortilla Soup is a hearty and comforting dish featuring shredded chicken, black beans, corn, and a blend of spices simmered to perfection. Enriched with cream cheese, heavy cream, and melted cheese, it’s velvety and satisfying, topped with crispy tortilla strips, fresh cilantro, avocado, and a squeeze of lime for brightness. Perfect for a quick and delicious meal in just 30 minutes.
Ingredients
Scale
Sauce and 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
Creamy Components
- 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 olive oil: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering to prepare for sautéing the aromatics.
- Sauté aromatics: Add diced onion, minced garlic, and diced jalapeño (if using). Cook for 3-4 minutes until the vegetables soften and become fragrant.
- Add spices: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for an additional 30 seconds to toast the spices and deepen their flavors.
- Add main ingredients: Pour in the diced tomatoes with green chilies, chicken broth, shredded chicken, black beans, and corn. Stir everything together to combine.
- Simmer soup: Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to allow flavors to meld.
- Melt cream cheese: Reduce heat to low and add the softened, cubed cream cheese. Stir continuously until the cream cheese is fully melted and incorporated into the soup, creating a creamy texture.
- Add dairy and cheese: Pour in the heavy cream and stir in shredded cheddar or Mexican cheese blend until melted, resulting in a rich and smooth soup base.
- Serve soup: Ladle the hot soup into bowls and top generously with crispy tortilla strips, chopped fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice.
- Enjoy: Serve immediately and enjoy this creamy, flavorful chicken tortilla soup.
Notes
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Adjust the jalapeño quantity or omit it for less heat.
- Use store-bought rotisserie chicken to save time.
- Crispy tortilla strips can be made by baking or frying thinly sliced tortillas.
- Soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Garnish with additional hot sauce for added spice if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
