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Creamy Chicken Tortilla Soup

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This Creamy Chicken Tortilla Soup is a rich, comforting blend of tender chicken, bold spices, and a creamy broth topped with crispy tortilla strips. Perfect for chilly nights or anytime you’re craving a warm, hearty meal, this soup is packed with flavor and can be customized with your favorite toppings.

Ingredients

Scale

Soup Base

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground coriander
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)

Creamy Element

  • 1 cup heavy cream or half-and-half
  • 4 oz cream cheese, softened and cubed
  • Salt and pepper to taste

Toppings

  • Crispy tortilla strips or crushed tortilla chips
  • Shredded cheese (cheddar or Monterey Jack)
  • Chopped fresh cilantro
  • Diced avocado
  • Lime wedges
  • Sour cream

Instructions

  1. Sauté Aromatics:
    • Heat olive oil in a large pot or Dutch oven over medium heat.
    • Add the onion, garlic, and jalapeño (if using). Sauté until softened, about 3–4 minutes.
  2. Add Spices:
    • Stir in cumin, chili powder, smoked paprika, and coriander. Cook for 1 minute to toast the spices.
  3. Build the Soup Base:
    • Pour in the chicken broth and add the diced tomatoes with green chilies. Stir to combine.
    • Add black beans, corn, and shredded chicken. Bring the mixture to a gentle boil.
  4. Simmer:
    • Reduce heat to low and let the soup simmer for 15–20 minutes to blend the flavors.
  5. Add Creamy Ingredients:
    • Stir in the heavy cream or half-and-half and the cream cheese.
    • Continue stirring until the cream cheese is melted and fully incorporated.
    • Season with salt and pepper to taste.
  6. Serve:
    • Ladle the soup into bowls and top with crispy tortilla strips or chips and your favorite toppings. Serve with a wedge of lime for a fresh squeeze of citrus.

Notes

  • For a spicier soup, use hot diced tomatoes with chilies or add a pinch of cayenne pepper.
  • Make it lighter by substituting Greek yogurt for the heavy cream.
  • Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

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