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The Ultimate Rich & Easy Creamy Chicken Tortilla Soup

Close-up of a hearty bowl of creamy chicken tortilla soup topped with avocado, tortilla strips, and cilantro.
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Make this rich and creamy chicken tortilla soup using simple pantry ingredients. This one-pot meal delivers bold Tex-Mex flavor and comforting texture, perfect for a weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium 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
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 3 cups cooked, shredded chicken breast
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • For serving: Tortilla strips, shredded cheddar 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 onion and bell pepper and 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, stirring constantly.
  3. Pour in the chicken broth, diced tomatoes (with juice), black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to combine.
  5. Remove the pot from the heat. Whisk in the cream cheese cubes until they are completely melted and the broth is smooth and creamy.
  6. Stir in the heavy cream. Taste the soup and season with salt and pepper as needed.
  7. Ladle the creamy chicken tortilla soup into bowls. Serve immediately with your choice of toppings like tortilla strips, cheese, avocado, cilantro, and a squeeze of lime juice.

Notes

  • For a quicker preparation, use rotisserie chicken for your shredded chicken.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream cheese.
  • This soup freezes well without the cream added; stir the heavy cream in after reheating.

Nutrition

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