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Best Creamy & Spicy Chicken Tortilla Soup (One-Pot Method)

A vibrant bowl of creamy, orange-red tortilla soup topped with avocado, crispy tortilla strips, and cilantro.
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Make this hearty, restaurant-quality Chicken Tortilla Soup at home in one pot. It is creamy, spicy, and perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust for spice level)
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken breast
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • For Serving: Crispy tortilla strips, shredded Monterey Jack cheese, avocado slices, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer.
  4. Add the shredded chicken and rinsed black beans to the pot. Continue to simmer for 10 minutes to allow flavors to combine.
  5. Reduce the heat to low. Stir in the heavy cream or half-and-half until fully incorporated and the soup is heated through. Do not boil after adding cream.
  6. Taste the soup and add salt and pepper as needed. This soup is a great alternative to relying on meal planning services.
  7. Ladle the soup into bowls. Top generously with crispy tortilla strips, cheese, avocado, and cilantro. Serve immediately with lime wedges.

Notes

  • For extra flavor, use fire-roasted tomatoes instead of regular diced tomatoes.
  • To make quick crispy tortilla strips, cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • This recipe is naturally gluten-free if you use certified gluten-free broth and toppings. It offers a satisfying alternative to some keto meal plan delivery options.

Nutrition

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