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Creamy Chicken Tortilla Soup

A warm, comforting soup that combines tender chicken, zesty spices, and creamy goodness in a single pot, perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) green chilies, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 4 oz cream cheese, softened
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese (optional for garnish)
  • 1 cup tortilla strips (or crushed tortilla chips)
  • Fresh cilantro, for garnish (optional)
  • Sliced avocado, for garnish (optional)
  • Lime wedges, for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened.
  2. Stir in the cooked, shredded chicken.
  3. Add the diced tomatoes, green chilies, black beans, corn, chicken broth, ground cumin, chili powder, paprika, salt, and pepper. Bring to a gentle boil.
  4. Reduce the heat, and stir in the cream cheese and heavy cream until melted and smooth.
  5. Ladle the soup into bowls, topping each with tortilla strips, shredded cheddar, cilantro, avocado, and lime wedges if desired.

Notes

This soup keeps well in the fridge for about 3-4 days. You can also freeze it for up to 3 months. To reheat, just thaw and warm it gently on the stove. Stir in a splash of broth if it gets too thick for your liking.