Creamy Chicken Tortilla Soup is a comforting soup featuring tender shredded chicken, black beans, corn, warm spices, and a smooth creamy broth topped with crisp tortilla strips and fresh garnishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 1/2 pounds boneless skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium yellow onion diced
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt plus more to taste
1/4 teaspoon black pepper
1 can 14.5 ounces diced tomatoes with green chilies
1 tablespoon tomato paste optional
4 cups chicken broth
1 can 15 ounces black beans drained and rinsed
1 cup corn kernels fresh or frozen
1 cup heavy cream or half-and-half
1 cup shredded cheddar or Monterey Jack cheese for topping
1 avocado diced for topping
1/4 cup chopped fresh cilantro
1 cup tortilla strips or crushed tortilla chips
1 lime cut into wedges
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion for 4 to 5 minutes until softened. Add garlic and cook 30 seconds.
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Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook briefly to toast spices.
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Add diced tomatoes and tomato paste. Stir and simmer 2 minutes.
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Pour in chicken broth and add chicken. Simmer 18 to 25 minutes until chicken is cooked through.
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Remove chicken, shred with two forks, and set aside.
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Add black beans and corn to the pot. Simmer 5 minutes.
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Return shredded chicken to the pot and stir in cream. Heat gently for 5 to 7 minutes without boiling.
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Adjust seasoning. Ladle into bowls and top with tortilla strips, cheese, avocado, cilantro, and a squeeze of lime.