Description
Creamy Chicken Tortilla Soup packed with tender chicken, veggies, beans, and spices. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 3 garlic cloves, minced (1 tablespoon)
- 1 red bell pepper, diced (about 1 cup)
- 1 jalapeño, seeded and finely diced (optional for heat)
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 4 cups (32 oz) chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups shredded cooked chicken (about 2 medium breasts)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 2 tablespoons lime juice (from about 1 lime)
- Salt and pepper to taste
Instructions
- Step 1: Create the Flavor Foundation Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and edges begin to brown. Add the garlic, bell pepper, and jalapeño (if using), and sauté for another 2-3 minutes until fragrant and peppers begin to soften. This aromatic base is critical for your Creamy Chicken Tortilla Soup’s depth of flavor.
- Step 2: Bloom the Spices Sprinkle the cumin, chili powder, and oregano over the vegetables and stir continuously for 30-60 seconds. This blooms the spices in the oil, releasing their essential oils and intensifying their flavor. Your kitchen should be filled with a warm, fragrant aroma that signals you’re on the right track.
- Step 3: Build the Soup Base Pour in the chicken broth and the can of fire-roasted tomatoes with their juices, scraping the bottom of the pot to release any browned bits—these contain concentrated flavor. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to allow the flavors to meld.
- Step 4: Add Protein and Vegetables Stir in the shredded chicken, black beans, and corn. Return to a simmer and cook for an additional 10 minutes. The chicken will absorb the soup’s flavors while the beans will begin to release their starchy goodness, naturally thickening your Creamy Chicken Tortilla Soup.
- Step 5: Add the Creaminess Reduce the heat to low. Slowly pour in the heavy cream while continuously stirring to prevent separation. Allow the soup to warm through for about 5 minutes without boiling. Finish with fresh lime juice, stirring it in just before serving to brighten all the flavors.
- Step 6: Seasoning and Serving Taste and adjust seasoning with salt and pepper. Remember that the tortilla strips and toppings will add saltiness, so adjust accordingly. Ladle the hot Creamy Chicken Tortilla Soup into bowls and invite everyone to customize with tortilla strips, cheese, avocado, cilantro, and sour cream as desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 7 grams
- Sodium: 820 mg
- Fat: 22 grams
- Saturated Fat: 11 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 6 grams
- Protein: 22 grams
- Cholesterol: 90 mg