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Creamy Chicken Tortilla Soup

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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.

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

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened.
  2. Stir in minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
  3. Add chicken broth, diced tomatoes, black beans, and corn. Bring to a gentle simmer.
  4. Stir in shredded chicken and simmer for 10–15 minutes to allow flavors to blend.
  5. Reduce heat to low and stir in heavy cream and shredded cheddar cheese until melted and smooth.
  6. Add lime juice and adjust seasoning to taste.
  7. 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

Find it online: https://thefamilycooking.com/creamy-chicken-tortilla-soup-2/