Description
This creamy chicken tortilla soup combines tender chicken, creamy broth, and the perfect blend of spices, topped with crispy tortilla strips. It’s the ideal dish for a quick dinner idea or a comforting meal any time of the year. Whether you’re craving a warm bowl after a busy day or planning a family meal, this one-pot soup recipe is sure to become a favorite.
Ingredients
Scale
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (4 oz) green chilies, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half for a lighter version
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (optional)
- Tortilla strips or crispy tortilla chips for garnish
- Fresh cilantro (optional)
Instructions
- Cook the Chicken: In a large Dutch oven, heat olive oil over medium heat. Season chicken with salt and pepper, then cook for about 5–6 minutes per side until golden and fully cooked. Remove chicken and set aside.
- Sauté the Vegetables: In the same pot, add chopped onion and minced garlic. Sauté for 2–3 minutes until softened.
- Add Soup Ingredients: Add diced tomatoes, green chilies, black beans, corn, chicken broth, cumin, and chili powder. Stir to combine and simmer for 10 minutes to meld the flavors.
- Shred the Chicken: While the soup simmers, shred the cooked chicken with two forks. Add shredded chicken back into the pot and stir.
- Add the Cream: Lower the heat to medium-low and stir in heavy cream. Heat through for another 5 minutes, then adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle soup into bowls and top with tortilla strips, shredded cheddar cheese (if using), and fresh cilantro. Serve immediately.
Notes
- Sear the Chicken: Searing the chicken in the pot before adding broth enhances flavor.
- Customize the Toppings: Add sliced avocado, sour cream, or a squeeze of lime for extra freshness.
- Make it Spicy: Add more chili powder or toss in a chopped jalapeño when sautéing the onions and garlic for extra heat.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. Reheat on the stove, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Creamy Chicken Tortilla Soup, Chicken Tortilla Soup, Quick Dinner Ideas, Comfort Soup, Mexican Soup Recipes