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Creamy chicken tortilla soup garnished with tortilla strips and herbs

Creamy Chicken Tortilla Soup

A hearty and creamy soup packed with flavors, perfect for busy weeknights or cold weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded Use cooked chicken for quick prep.
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes, undrained (14.5 oz)
  • 1 can green chilies, undrained (4 oz)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can corn, drained (15 oz)
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 4 oz cream cheese, softened
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese (optional for garnish)
  • 1 cup tortilla strips (or crushed tortilla chips)
  • Fresh cilantro (optional for garnish)
  • Sliced avocado (optional for garnish)
  • Lime wedges (optional for garnish)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened.
  2. Stir in the cooked, shredded chicken.
Cook the Soup Base
  1. Add the diced tomatoes, green chilies, black beans, corn, chicken broth, ground cumin, chili powder, paprika, salt, and pepper. Bring the mixture to a gentle boil.
Add the Cream and Cheese
  1. Reduce the heat, stir in the cream cheese and heavy cream until melted and smooth.
Serve and Garnish
  1. Ladle the soup into bowls, topping each with tortilla strips, shredded cheddar, cilantro, avocado, and lime wedges if desired.

Notes

This soup keeps well in the fridge for about 3–4 days in an airtight container. It can also be frozen for about 3 months. Reheat on the stove or in the microwave.