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Creamy Chicken Tortilla Soup

This rich and comforting Mexican-inspired soup made with shredded chicken, roasted tomatoes, corn, black beans, and a touch of cream is perfect for weeknight dinners or cozy gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 whole jalapeno, seeded and minced (optional) Adjust for spice preference.
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional) Adjust for spice preference.
  • 1 14.5 oz can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1 15 oz can black beans, drained and rinsed
  • 2 cups cooked shredded chicken Rotisserie or poached.
  • 1/2 cup heavy cream or half-and-half
  • 1 whole lime, juiced
  • to taste salt and freshly ground black pepper
  • Tortilla strips or chips, for serving
  • Chopped cilantro, sliced avocado, shredded cheddar, and extra lime wedges, for garnish

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in garlic and jalapeno and cook for 1 minute until fragrant.
  2. Add cumin, chili powder, smoked paprika, and cayenne. Stir for 30 seconds to toast the spices and deepen their flavor.
  3. Pour in the can of diced tomatoes and 4 cups of chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Add corn and black beans, then reduce heat and simmer gently for 10-15 minutes to meld flavors.
  5. Stir in the shredded chicken and 1/2 cup heavy cream. Heat through for 3-5 minutes; do not boil hard after adding cream. Adjust seasoning with salt, pepper, and lime juice.
  6. Ladle into bowls and top with tortilla strips, cilantro, avocado, and shredded cheddar. Serve immediately.

Notes

Use rotisserie chicken to save time and boost flavor. For a smoother texture, blend up to 2 cups of the soup with an immersion blender before adding the chicken. Crisp the tortilla strips in a 375°F oven for 5-7 minutes if you prefer homemade crunch. For a slow cooker version, brown the onions and spices, then transfer to a slow cooker with the rest of the ingredients and cook on low for 4 hours. For an Instant Pot version, use the sauté function for aromatics, then pressure cook on high for 10 minutes and quick-release.