CREAMY CHICKEN TORTILLA SOUP
Creamy Chicken Tortilla Soup is rich, comforting, and full of flavour. With shredded chicken, corn, beans, and a creamy broth, it's the perfect one-pot meal for chilly nights or hearty weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 10 oz can diced tomatoes with green chilies
- 3 cups chicken broth
- 1 cup frozen corn
- 1 15 oz can black beans, drained and rinsed
- 2 cups cooked shredded chicken
- ½ cup cream cheese softened
- ½ cup heavy cream or half-and-half
- Juice of ½ lime
- Tortilla strips or crushed chips for topping
- Optional toppings: shredded cheese avocado, sour cream, cilantro
Instructions
Sauté Base:
- In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and cook 1 more minute.
Add Seasonings:
- Stir in cumin, chili powder, paprika, salt, and pepper.
Build the Soup:
- Add diced tomatoes, chicken broth, corn, black beans, and shredded chicken. Bring to a simmer and cook for 10 minutes.
Make it Creamy:
- Lower heat and stir in cream cheese until melted. Add heavy cream and lime juice. Simmer gently for another 5–10 minutes.
Serve:
- Ladle soup into bowls and top with tortilla strips and desired toppings.
Notes
- Shortcut Tip: Use rotisserie chicken for quick prep.
- Spice Level: Add jalapeños or hot sauce for extra heat.
- Make Ahead: Soup stores well refrigerated for up to 3 days.
- Freezer-Friendly: Freeze in airtight containers without toppings for up to 2 months.
- Serving Suggestion: Pair with cornbread or a crisp side salad.