Description
Creamy Chicken Tortilla Soup is a quick, comforting dish that blends shredded chicken, black beans, corn, and tomatoes in a creamy broth seasoned with cumin and chili powder. Finished with heavy cream, tortilla chips, and shredded cheese, this soup delivers rich flavor and satisfying texture, perfect for busy weeknights or cozy gatherings. Serve with a lime wedge for bright acidity and enjoy a hearty, restaurant‑style bowl at home. Add a handful of cilantro before serving to boost aroma and colo
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup heavy cream
- Tortilla chips, for serving
- Shredded cheese, for topping
Instructions
- Heat vegetable oil in a Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in diced tomatoes, chicken broth, black beans, corn, cumin, and chili powder. Bring to a boil, then reduce to a simmer and cook 15 minutes.
- Add shredded chicken and heavy cream, stirring well. Heat through for another 5 minutes.
- Serve hot, topped with tortilla chips and shredded cheese. Optional: squeeze fresh lime over each bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
Keywords: Creamy Chicken Tortilla Soup, easy chicken tortilla soup, chicken tortilla soup recipe, creamy soup recipe, quick chicken soup, comfort food soup, Mexican chicken soup, how to make tortilla soup, homemade chicken soup