Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful dish perfect for any occasion. Combining tender shredded chicken, black beans, corn, and a blend of spices, this soup is enriched with cream cheese and heavy cream for a velvety texture. Topped with crispy tortilla strips, fresh cilantro, avocado, sour cream, and a squeeze of lime, it delivers a perfect balance of creaminess, spice, and zest in every spoonful.
Ingredients
Scale
Savory Base
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Main Ingredients
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
Creamy Components
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar or Mexican cheese blend
Toppings
- Crispy tortilla strips
- Fresh cilantro, chopped
- Avocado, diced
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Heat the Oil: In a large pot, heat olive oil over medium heat to prepare the soup base.
- Sauté Aromatics: Add diced onion, minced garlic, and optional jalapeño to the pot. Cook for 3-4 minutes until softened and fragrant.
- Add Spices: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for 30 seconds more to release their flavors.
- Add Main Ingredients: Pour in diced tomatoes with green chilies, chicken broth, shredded cooked chicken, black beans, and corn. Stir to combine.
- Simmer Soup: Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to meld flavors.
- Incorporate Cream Cheese: Reduce heat to low, add softened cream cheese cubes, and stir continuously until fully melted and integrated.
- Add Cream and Cheese: Pour in heavy cream and stir in shredded cheddar or Mexican cheese slowly until the soup is smooth and creamy.
- Serve with Toppings: Ladle soup into bowls, then garnish with crispy tortilla strips, fresh cilantro, diced avocado, sour cream or Greek yogurt dollops, and lime wedges.
- Enjoy: Serve hot and savor this rich and hearty soup.
Notes
- For a spicier version, keep the jalapeño seeds or add extra chili powder.
- Rotisserie chicken works well for convenience but you can use any cooked chicken.
- If you prefer less richness, substitute half-and-half for heavy cream.
- Use gluten-free tortilla strips to make this recipe gluten-free.
- Leftover soup stores well and tastes great reheated the next day.
