Creamy Chicken Tortilla Soup
There’s something magical about a big bowl of this creamy chicken tortilla soup. It’s hearty, flavorful, and packed with wholesome ingredients that warm you from the inside out. The shredded chicken is tender, the broth is rich and creamy, and the toppings add the perfect crunch.
Servings 6
Calories 390kcal
Cost $12–$15
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 10 oz can diced tomatoes with green chiles (like Rotel)
- 4 cups chicken broth
- 2 cups cooked shredded chicken rotisserie works great
- 1 cup frozen corn
- 1 15 oz can black beans, drained and rinsed
- ½ cup heavy cream
- 4 oz cream cheese softened
- Juice of 1 lime
- Fresh cilantro chopped (optional)
- Tortilla strips or crushed tortilla chips for topping
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced onion and bell peppers. Cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together to coat the vegetables in those warm spices. This step helps release the aromatics and build the soup’s flavor base.
- Pour in the diced tomatoes with green chiles and chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes so the flavors can meld.
- Stir in the shredded chicken, frozen corn, and black beans. Let everything simmer together for another 10 minutes to heat through and blend the flavors.
- Lower the heat and stir in the heavy cream and cream cheese. Let the cream cheese melt slowly into the soup, stirring gently. If you want an ultra-creamy texture, you can use an immersion blender to puree a small portion of the soup (just a few pulses will do).
- Squeeze in the fresh lime juice to brighten everything up. Taste and adjust seasoning if needed. Ladle into bowls and top with tortilla strips, fresh cilantro, avocado, sour cream, or shredded cheese.
Notes
Use rotisserie chicken for ease.
Rotisserie chicken adds a rich, roasted flavor and saves time. Shred it ahead and store in the fridge for an even faster dinner. Don’t skip the lime.
That little squeeze of lime at the end makes a huge difference. It brightens the creamy richness and enhances all the flavors. Soften the cream cheese.
Room-temperature cream cheese blends into the soup better. If it’s cold, microwave it for 10–15 seconds before adding. Add toppings right before serving.
To keep your tortilla strips crispy and fresh, add them as a topping just before serving. No one likes soggy chips!
Rotisserie chicken adds a rich, roasted flavor and saves time. Shred it ahead and store in the fridge for an even faster dinner. Don’t skip the lime.
That little squeeze of lime at the end makes a huge difference. It brightens the creamy richness and enhances all the flavors. Soften the cream cheese.
Room-temperature cream cheese blends into the soup better. If it’s cold, microwave it for 10–15 seconds before adding. Add toppings right before serving.
To keep your tortilla strips crispy and fresh, add them as a topping just before serving. No one likes soggy chips!