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The Ultimate 30-Minute Creamy Chicken Tortilla Soup

A close-up, appetizing shot of creamy chicken tortilla soup topped with crispy tortilla strips, black beans, and corn.
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Make this rich and velvety creamy chicken tortilla soup quickly for a satisfying weeknight meal. This recipe uses simple ingredients for bold flavor.

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 dried oregano
  • 1/4 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack cheese
  • Salt and black pepper to taste
  • Vegetable oil for frying tortilla strips
  • 6 corn tortillas, cut into thin strips

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the mixture to a simmer.
  4. Stir in the rinsed black beans and frozen corn. Continue to simmer for 10 minutes to allow flavors to combine.
  5. Reduce the heat to low. Stir in the shredded cooked chicken.
  6. In a small bowl, whisk together the heavy cream and shredded cheese until the cheese starts to melt slightly. Pour this mixture into the soup and stir until fully incorporated and the soup is creamy. Do not boil after adding cream.
  7. Season with salt and pepper to your taste.
  8. While the soup simmers, prepare the tortilla strips: Heat about 1 inch of vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  9. Ladle the soup into bowls and top generously with the crispy tortilla strips and your preferred toppings.

Notes

  • For a gluten-free option, confirm your chicken broth is certified gluten-free.
  • You can substitute rotisserie chicken for the cooked shredded chicken to save time.
  • If you prefer a thicker soup, mash about 1/2 cup of the beans against the side of the pot before adding the cream.
  • Suggested toppings include diced avocado, fresh cilantro, a dollop of sour cream or Greek yogurt, and lime wedges.

Nutrition

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