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Creamy Chicken Tortilla Soup for Busy Weeknights

A close-up overhead view of creamy tortilla soup topped with shredded chicken, cheese, corn, beans, and crispy tortilla strips.
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Make this rich, restaurant-style creamy chicken tortilla soup quickly. It is a comforting, one-pot meal perfect for your busy weeknights.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can green chilies, undrained
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup heavy cream (or half-and-half for lighter version)
  • Salt and black pepper to taste
  • For serving: Crispy 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. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes (with juice) and green chilies (with juice). Cook for 2 minutes, stirring occasionally.
  4. Pour in the chicken broth. Bring the mixture to a simmer.
  5. Add the shredded chicken, black beans, and corn to the pot. Return the soup to a gentle simmer and cook for 10 minutes to allow flavors to combine.
  6. Reduce the heat to low. Stir in the heavy cream until fully incorporated and the soup is heated through. Do not boil after adding cream.
  7. Season the soup with salt and black pepper to your taste.
  8. Ladle the soup into bowls. Top each serving with crispy tortilla strips, shredded cheese, avocado slices, cilantro, and a squeeze of fresh lime juice.

Notes

  • For quick tortilla strips, cut corn tortillas into thin strips and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • You can use a rotisserie chicken to save time on weeknights.
  • If you want a thicker soup, mash about 1/2 cup of the black beans against the side of the pot before adding the cream.

Nutrition

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