Creamy Chicken Tortilla Soup
A comforting, hearty chicken tortilla soup that’s rich, satisfying, and loaded with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Regular
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: avocado, cilantro, tortilla chips, lime wedges
Instructions
- Sauté the diced onion and bell pepper in a large pot over medium heat until softened, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.
- Stir in the shredded chicken, canned tomatoes, black beans, and corn. Mix well to combine.
- Add the chicken broth and bring the mixture to a gentle simmer. Cook for about 10 minutes.
- Stir in the chili powder, cumin, salt, and black pepper. Adjust seasoning to taste.
- Reduce the heat and slowly stir in the heavy cream until fully combined. Simmer for another 5 minutes.
- Ladle the soup into bowls and top with your preferred garnishes. Serve hot.
Notes
For a quicker option, use rotisserie chicken. If you prefer a thicker soup, add a cornstarch slurry or reduce the amount of broth.