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Creamy Chicken Tortilla Soup: 5 Reasons You’ll Love It

Creamy Chicken Tortilla Soup
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This creamy chicken tortilla soup combines tender chicken, creamy broth, and the perfect blend of spices, topped with crispy tortilla strips.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 can (4 oz) green chilies, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • ½ cup shredded cheddar cheese (optional)
  • Tortilla strips or crispy tortilla chips for garnish
  • Fresh cilantro (optional)

Instructions

  1. In a large Dutch oven, heat olive oil over medium heat. Season chicken with salt and pepper, then cook for about 5–6 minutes per side until golden and fully cooked. Remove chicken and set aside.
  2. In the same pot, add chopped onion and minced garlic. Sauté for 2–3 minutes until softened.
  3. Add diced tomatoes, green chilies, black beans, corn, chicken broth, cumin, and chili powder. Stir to combine and simmer for 10 minutes to meld the flavors.
  4. While the soup simmers, shred the cooked chicken with two forks. Add shredded chicken back into the pot and stir.
  5. Lower the heat to medium-low and stir in heavy cream. Heat through for another 5 minutes, then adjust seasoning with salt and pepper as needed.
  6. Ladle soup into bowls and top with tortilla strips, shredded cheddar cheese (if using), and fresh cilantro. Serve immediately.

Notes

  • This soup is perfect for a quick dinner idea.
  • Customize toppings to your liking.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://quizsavor.com/creamy-chicken-tortilla-soup/

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