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Creamy Chicken Tortilla Soup

This Creamy Chicken Tortilla Soup is a cozy, comforting dish packed with rich flavors and customizable toppings—a perfect solution for chilly evenings or busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 4 oz can green chilies, undrained
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 4 oz cream cheese, softened
  • ½ cup heavy cream
For Garnishing
  • 1 cup shredded cheddar cheese (optional for garnish)
  • 1 cup tortilla strips (or crushed tortilla chips)
  • to taste fresh cilantro, for garnish (optional)
  • 1 sliced avocado, for garnish (optional)
  • 3 wedge lime, cut into wedges (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened.
  2. Stir in the cooked, shredded chicken.
Cooking
  1. Add the diced tomatoes, green chilies, black beans, corn, chicken broth, ground cumin, chili powder, paprika, salt, and pepper to the pot. Bring the mixture to a gentle boil.
  2. Reduce the heat and stir in the cream cheese and heavy cream until melted and smooth.
Serving
  1. Ladle the soup into bowls, topping each with tortilla strips, shredded cheddar, cilantro, avocado, and lime wedges if desired.

Notes

Don’t skip the toppings for added color, crunch, and flavor!