Make this hearty, creamy chicken tortilla soup in one pot for a comforting weeknight dinner that tastes like your favorite restaurant version.
Author:Claire
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen or canned corn
2 cups cooked, shredded chicken
4 ounces cream cheese, cubed
1/2 cup heavy cream (optional, for extra creaminess)
Salt and pepper to taste
For Topping: Tortilla strips, avocado, shredded cheese, cilantro, lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
Pour in the chicken broth and add the diced tomatoes (with their juice), black beans, and corn. Bring the mixture to a simmer.
Stir in the shredded chicken. Reduce heat to low and let the soup simmer for 10 minutes to allow flavors to combine.
Whisk in the cubed cream cheese until it melts completely into the broth, creating a creamy base. If using, stir in the heavy cream now.
Season the soup with salt and pepper to your taste.
Ladle the soup into bowls. Top each serving generously with crunchy tortilla strips, sliced avocado, cheese, cilantro, and a squeeze of fresh lime juice.
Notes
For homemade 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 spicier soup, add a minced jalapeño with the onions or increase the chili powder.
This soup freezes well without the toppings. Cool completely before storing in an airtight container.