Description
There’s something magical about a steaming bowl of creamy chicken tortilla soup. Whether it’s a chilly fall evening or a rainy day, this soup wraps you in comfort with its creamy texture, tender chicken, and zesty Mexican-inspired flavors. It’s the kind of recipe that brings people together, perfect for family dinners, game nights, or a cozy night in.
This dish has roots in traditional Mexican cuisine, combining bold spices, hearty ingredients, and the satisfying crunch of tortilla strips. While this version leans into a rich and creamy base, it retains the lively flavors that make tortilla soup a crowd favorite. Every spoonful offers a medley of textures and tastes: creamy broth, chunks of chicken, soft beans, sweet corn, and crispy toppings.
Let’s dive into this irresistible recipe and discover why it’s bound to become a staple in your kitchen.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Chicken breasts: 1 pound, cooked and shredded
- Chicken broth: 4 cups
- Heavy cream: 1 cup
- Cheddar cheese: 2 cups, shredded
- Cream cheese: 4 ounces, softened
- Black beans: 1 can, drained and rinsed
- Sweet corn: 1 cup
- Diced tomatoes with green chilies: 1 can (10 ounces)
- Chili powder: 2 teaspoons
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and pepper: To taste
- Tortilla strips: For garnish
- Optional toppings: Sour cream, avocado slices, chopped cilantro, lime wedges
Instructions
1. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 1-2 minutes, just until fragrant.
2. Build the Base
Pour in the chicken broth, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Stir everything together and bring to a gentle simmer.
3. Add the Chicken and Creamy Goodness
Stir in the cooked, shredded chicken. Reduce the heat to low and add the cream cheese. Whisk until the cream cheese melts and is fully incorporated. Slowly pour in the heavy cream, stirring constantly for a velvety texture.
4. Add the Beans and Corn
Toss in the black beans and corn. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
5. Melt in the Cheese
Gradually sprinkle in the shredded cheddar cheese, stirring until fully melted and smooth.
6. Serve with Toppings
Ladle the soup into bowls and top with crispy tortilla strips, sour cream, avocado, cilantro, or a squeeze of lime juice for an extra burst of freshness.
Notes
- This soup is easily adaptable! Swap chicken for turkey or make it vegetarian by using vegetable broth and adding more beans or veggies.
- Leftovers taste even better as the flavors develop overnight. Store in an airtight container in the fridge for up to 4 days.