Creamy Chicken Tortilla Soup for Comfort in Every Bite

This creamy Chicken Tortilla Soup is a warm, comforting dish that combines shredded chicken, corn, and black beans.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons olive oil can substitute with vegetable oil
1 medium onion finely diced
3 cloves garlic minced
1 teaspoon ground cumin
1 tablespoon chili powder adjust for heat
1 teaspoon smoked paprika
to taste salt & black pepper to elevate flavors
4 cups chicken broth vegetable broth for vegetarian
1 can diced tomatoes with juices

For the Hearty Ingredients

1 cup corn kernels fresh, frozen, or canned
2 cups cooked chicken shredded
1 can black beans drained and rinsed

For Creaminess and Flavor

1 cup heavy cream or half-and-half
1 tablespoon lime juice freshly squeezed
to taste fresh cilantro chopped

For Toppings

1 cup tortilla strips/chips for crunch
to taste optional garnishes avocado, cheese, sour cream

Equipment

large pot

Method

Step-by-Step Instructions

Sauté the aromatics in olive oil, add onion, and sauté until translucent.
Add garlic, cumin, chili powder, and smoked paprika; sauté until fragrant.
Incorporate chicken broth and diced tomatoes; bring to a simmer.
Add corn, chicken, and black beans; let simmer for 5-7 minutes.
Stir in heavy cream and cook on low for 3-4 minutes.
Add lime juice and cilantro; season with salt and pepper to taste.
Serve with tortilla strips and desired garnishes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Customize the soup by adjusting spices and using vegetarian substitutes. Don't forget the toppings for added texture and flavor.

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