Print

Easy Creamy Chicken Tortilla Soup Recipe

A close-up view of a bowl of rich, orange tortilla soup recipe topped with avocado slices, crumbled cheese, and tortilla strips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy chicken tortilla soup for a satisfying weeknight dinner. This recipe delivers bold Mexican-inspired flavors and is perfect for cozy meals.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1/2 cup heavy cream or half-and-half
  • Salt and pepper to taste
  • For Serving: Tortilla strips, avocado, lime wedges, shredded cheese, cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes.
  2. Add the minced jalapeño (if using), garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes (with juice), black beans, and corn. Cook for 2 minutes.
  4. Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to blend.
  5. Stir in the shredded cooked chicken. Heat through for 3 minutes.
  6. Remove the pot from the heat. Stir in the heavy cream until the soup is fully incorporated and creamy. Season with salt and pepper to your taste.
  7. Ladle the soup into bowls. Serve immediately with your preferred loaded soup toppings like crispy tortilla strips, sliced avocado, and a squeeze of fresh lime.

Notes

  • For a slow cooker version, combine all ingredients except the cream in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream before serving.
  • Make homemade tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil and salt, and baking at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a spicier soup, increase the amount of chili powder or add a dash of cayenne pepper.

Nutrition

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