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The Best Creamy Chicken Tortilla Soup Ever

A close-up of a vibrant bowl of chicken tortilla soup topped with avocado, crispy tortilla strips, and cilantro.
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Make this rich and creamy chicken tortilla soup at home. This easy, one-pot recipe delivers bold Tex-Mex flavors and tastes like it simmered all day, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, 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 chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • For serving: 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 cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth, diced tomatoes (with juice), and diced green chilies (with juice). Bring the mixture to a simmer.
  4. Stir in the shredded chicken, black beans, and corn. Continue to simmer for 10 minutes to allow the flavors to combine.
  5. Reduce the heat to low. Stir in the heavy cream until fully incorporated and the soup is heated through. Do not boil after adding the cream.
  6. Season the soup with salt and pepper to your taste.
  7. Ladle the soup into bowls. Serve immediately with your favorite toppings like crispy tortilla strips, cheese, avocado, cilantro, and a squeeze of lime juice.

Notes

  • For crispy tortilla strips, cut 4 corn tortillas into thin strips, toss with 1 teaspoon of oil and a pinch of salt, and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • You can substitute sour cream or half-and-half for heavy cream, adjusting the amount for desired richness.
  • This soup freezes well before adding the cream. Add the cream when reheating.

Nutrition

Find it online: https://frostedfancies.com/chicken-tortilla-soup-creamy-easy-recipe/