Why You’ll Love This Recipe
- Creamy, flavorful broth with just the right amount of spice.
- Hearty enough to serve as a full meal.
- Simple ingredients and easy preparation.
- Perfect for meal prep and leftovers.
- Customizable toppings for extra texture and flavor.
- Freezer-friendly and family-approved.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked chicken, shredded
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1 can (14 ounces) diced tomatoes with green chilies
4 cups chicken broth
1 cup heavy cream
4 ounces cream cheese, softened
Juice of 1/2 lime
1/4 cup fresh cilantro, chopped
Optional toppings
Tortilla strips
Shredded cheese
Avocado slices
Sour cream
Directions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
- Add shredded chicken, black beans, corn, diced tomatoes with green chilies, and chicken broth. Stir well.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes to allow flavors to blend.
- Stir in heavy cream and softened cream cheese. Continue stirring until the cream cheese is fully melted and incorporated.
- Simmer for another 5 minutes until slightly thickened.
- Add lime juice and chopped cilantro. Adjust seasoning as needed.
- Serve hot with desired toppings such as tortilla strips, shredded cheese, avocado, or sour cream.
Servings and timing
Servings: 6 servings
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: Approximately 40 minutes
Variations
- Use rotisserie chicken for convenience.
- Substitute half-and-half for heavy cream for a lighter version.
- Add diced bell peppers for extra vegetables.
- Increase chili powder or add jalapeños for more heat.
- Stir in a handful of shredded pepper jack cheese for added flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the soup to cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup thickens too much.
FAQs
Can I make this soup in a slow cooker?
Yes, combine all ingredients except cream, cream cheese, lime juice, and cilantro. Cook on low for 6–7 hours, then stir in the remaining ingredients during the last 30 minutes.
Can I use chicken breasts instead of cooked chicken?
Yes, add raw chicken breasts to the broth and simmer until cooked through, then shred.
Is this soup very spicy?
It has mild to moderate heat. Adjust chili powder or omit green chilies for a milder version.
Can I make this dairy-free?
Yes, use coconut cream and dairy-free cream cheese alternatives.
What can I use instead of black beans?
Pinto beans or kidney beans work well.
How do I thicken the soup further?
Let it simmer uncovered a bit longer or mash some of the beans to naturally thicken it.
Can I add rice?
Yes, cooked rice can be stirred in for a heartier soup.
What tortillas should I use for strips?
Corn tortillas crisp up beautifully when baked or fried.
Can I prepare this ahead of time?
Yes, the flavor deepens after sitting in the refrigerator overnight.
What sides pair well with this soup?
Cornbread, quesadillas, or a simple green salad complement it perfectly.
Conclusion
Creamy Chicken Tortilla Soup is a comforting, flavor-packed meal that blends tender chicken, bold spices, and a creamy broth into one satisfying bowl. Easy to prepare and endlessly customizable, this hearty soup is sure to become a go-to favorite for cozy dinners and busy weeknights alike.
PrintCreamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is a rich and comforting twist on the classic Mexican-inspired favorite. Loaded with tender shredded chicken, hearty beans, sweet corn, warm spices, and a velvety broth, this satisfying soup is perfect for cozy dinners and easy weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Juice of 1/2 lime
- Tortilla strips, for serving
- Fresh cilantro, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Stir in minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
- Add chicken broth, diced tomatoes, black beans, and corn. Bring to a gentle simmer.
- Stir in shredded chicken and simmer for 10–15 minutes to allow flavors to blend.
- Reduce heat to low and stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Add lime juice and adjust seasoning to taste.
- Serve hot topped with tortilla strips and fresh cilantro if desired.
Notes
- Use rotisserie chicken for quick preparation.
- For a lighter version, substitute half-and-half for heavy cream.
- Add diced jalapeño for extra heat.
- Store leftovers refrigerated for up to 4 days.
- Freeze without cream for up to 2 months and add cream when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 95 mg
