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The Ultimate Creamy Chicken Tortilla Soup: Rich, Quick, and Comforting

Close-up of a bowl of creamy chicken tortilla soup topped with avocado, tortilla strips, cheese, and cilantro.
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Make this rich and velvety chicken tortilla soup using simple ingredients. This easy recipe delivers classic Tex-Mex flavor and is perfect for a cozy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • For Garnish: Tortilla strips, shredded Monterey Jack cheese, avocado slices, 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. Pour in the chicken broth, diced tomatoes (with juice), and diced green chilies (with juice). Bring the mixture to a simmer.
  4. Add the shredded chicken, black beans, and corn to the pot. Continue to simmer for 10 minutes to allow the flavors to blend.
  5. Reduce the heat to low. Stir in the heavy cream or half-and-half until the soup is fully incorporated and creamy. Do not boil after adding the cream.
  6. Season the soup with salt and pepper to your taste.
  7. Ladle the soup into bowls. Serve immediately with your choice of garnishes, such as crispy tortilla strips, cheese, avocado, and cilantro.

Notes

  • For extra flavor, use a chipotle pepper in adobo sauce, minced, when adding the spices for a smoky heat.
  • If you prefer a thicker texture, mash about 1/2 cup of the black beans against the side of the pot before adding the cream.
  • Prepare tortilla strips by cutting corn tortillas into thin strips and frying them briefly in hot oil until crisp, or bake them with a light spray of oil until golden.

Nutrition

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