Description
This creamy chicken tortilla soup is rich, comforting, and packed with bold Mexican flavors. Made with shredded chicken, beans, corn, tomatoes, and a creamy broth, it’s topped with crispy tortilla strips and fresh garnishes for the ultimate cozy meal. A restaurant-style favorite made easy at home!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced (optional)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 2 cups shredded cooked chicken
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- Salt & pepper, to taste
- Juice of 1 lime
- Optional toppings: crispy tortilla strips, avocado, shredded cheese, cilantro, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until fragrant.
- Stir in chili powder, cumin, and smoked paprika. Cook 1 minute.
- Add chicken broth, tomatoes, beans, and corn. Bring to a boil.
- Reduce heat, stir in shredded chicken, and simmer 15 minutes.
- Add cream and cheddar cheese, stirring until smooth and creamy.
- Season with lime juice, salt, and pepper to taste.
- Serve hot with crispy tortilla strips and toppings of choice.
Notes
For extra creaminess, blend 1 cup of the soup before adding cream and cheese. Adjust spice level by adding more jalapeño or a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 5g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 80mg
Keywords: creamy chicken tortilla soup, mexican soup recipe, easy creamy soup, best tortilla soup