Print

Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy tortilla soup filled with shredded chicken, corn, topped with avocado chunks and crispy tortilla strips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and comforting creamy chicken tortilla soup recipe suitable for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • 1 cup corn kernels (fresh or frozen)
  • Vegetable oil for frying
  • 8 corn tortillas, cut into thin strips
  • 1 avocado, diced (for topping)
  • 1/2 cup shredded Monterey Jack cheese (for topping)
  • Lime wedges (for serving)

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Stir in the rinsed black beans, diced tomatoes (with juice), green chilies, and chicken broth. Bring the mixture to a simmer.
  4. Reduce heat to low, cover, and let the soup simmer for 15 minutes to allow flavors to combine.
  5. Stir in the shredded cooked chicken and corn kernels. Cook until the chicken is heated through, about 5 minutes.
  6. Reduce the heat to the lowest setting. Slowly stir in the heavy cream or half-and-half. Heat gently, but do not boil after adding the cream. Season with salt and pepper to your taste.
  7. While the soup simmers, prepare the tortilla strips: Heat about 1 inch of vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  8. Ladle the soup into bowls. Top each serving with crispy tortilla strips, diced avocado, and shredded cheese. Serve immediately with lime wedges.

Notes

  • To make this a vegetarian option, substitute the chicken broth with vegetable broth and use 2 cups of cooked, crumbled firm tofu or 1 can of drained, rinsed chickpeas instead of chicken.
  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you prefer a thicker soup, mash about 1/4 of the black beans against the side of the pot before adding the cream.

Nutrition

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