Description
There’s something so comforting about a warm bowl of Creamy Chicken Tortilla Soup. This recipe is the perfect blend of creamy, savory flavors with just the right amount of spice. Whether it’s a chilly evening or you’re craving a hearty meal, this soup is a guaranteed crowd-pleaser. Bonus: it’s easy to make and packed with wholesome ingredients!
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Ingredients
Scale
- 1 tablespoon olive oil: For sautéing the vegetables.
- 1 small onion, diced: Adds a flavorful base.
- 2 cloves garlic, minced: For an aromatic kick.
- 1 red bell pepper, diced: Adds a pop of color and sweetness.
- 1 teaspoon ground cumin: Warm, earthy spice.
- 1 teaspoon chili powder: For a bit of heat.
- 1 teaspoon smoked paprika: Adds a subtle smoky flavor.
- 4 cups chicken broth: The base for the soup—use low-sodium if preferred.
- 2 cups cooked chicken, shredded: Use rotisserie chicken for convenience or cook your own.
- 1 cup corn (fresh, canned, or frozen): Adds sweetness and texture.
- 1 cup black beans, rinsed and drained: For extra heartiness.
- 1 cup crushed tomatoes: Brings a tangy depth to the soup.
- 1 cup heavy cream or coconut milk: Makes the soup rich and creamy.
- Salt and pepper, to taste: To enhance all the flavors.
- Juice of 1 lime: Adds a zesty, fresh finish.
- Tortilla chips: For topping and crunch.
- Optional toppings: Shredded cheese, diced avocado, fresh cilantro, sour cream, or sliced jalapeños.
Instructions
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until soft and translucent, about 3-4 minutes.
- Stir in the garlic and red bell pepper, cooking for an additional 2-3 minutes.
- Add the Spices
- Sprinkle in the cumin, chili powder, and smoked paprika.
- Stir well to coat the vegetables in the spices, letting them bloom for 1 minute.
- Build the Soup Base
- Pour in the chicken broth, crushed tomatoes, corn, and black beans. Stir to combine.
- Bring the mixture to a gentle boil.
- Add the Chicken and Cream
- Reduce the heat to low and stir in the shredded chicken.
- Pour in the heavy cream (or coconut milk) and mix until the soup is smooth and creamy.
- Simmer for 10-15 minutes to allow the flavors to meld together.
- Season and Finish
- Stir in the lime juice, then taste and adjust salt and pepper as needed.
- Serve and Garnish
- Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, diced avocado, and any other desired toppings.
Notes
- Time-Saving Tip: Use rotisserie chicken for a quick and flavorful addition.
- Adjust the Heat: Add more chili powder or diced jalapeños if you love a spicy kick.
- Make it Thicker: For a thicker soup, stir in 1-2 tablespoons of cornstarch mixed with water before adding the cream.
- Meal Prep Friendly: This soup reheats beautifully and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Mexican