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–+ servings

Creamy Chicken Tortilla Soup

A comforting and flavorful soup made with tender chicken, hearty beans, vibrant vegetables, and a creamy base topped with crispy tortilla strips.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced any color
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper optional
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn frozen or canned
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 cup tortilla strips store-bought or homemade
  • 1 avocado diced for garnish
  • 0.25 cup fresh cilantro, chopped for garnish
  • Lime wedges for serving

Equipment

  • large pot

Method
 

  1. Gather your cooked chicken. If you don’t have any on hand, you can easily poach or roast chicken breasts. Season them with salt and pepper, then cook until they reach an internal temperature of 165°F. Shred the chicken using two forks or your hands.
  2. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute. Then, toss in the diced bell pepper along with the spices: cumin, chili powder, smoked paprika, and cayenne pepper if desired. Cook for 3-4 minutes, stirring occasionally.
  3. Pour in the can of diced tomatoes, including the juice, and the chicken broth. Add the rinsed black beans and corn. Stir everything well to combine and bring to a gentle simmer.
  4. Let the soup simmer for about 10 minutes, stirring occasionally to prevent sticking.
  5. Add the shredded chicken and pour in the heavy cream. Stir well to combine, and season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes.
  6. Ladle the hot soup into bowls and top each serving with crispy tortilla strips, diced avocado, and fresh cilantro. Squeeze lime juice over the top before serving.

Nutrition

Calories: 350kcalProtein: 25gSodium: 800mg

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