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Easy Creamy Chicken Tortilla Soup

Close-up of a rich, orange-red bowl of chicken tortilla soup topped with shredded chicken, black beans, cheese, cilantro, and crispy tortilla strips.
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Make this flavorful, comforting chicken tortilla soup in one pot. It uses simple ingredients and comes together quickly for a satisfying weeknight dinner.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 1 medium 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
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • Salt and black pepper to taste
  • For serving: Crispy 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 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. Stir in the fire-roasted tomatoes, black beans, corn, and chicken broth. Bring the mixture to a simmer.
  4. Add the shredded chicken to the pot. Reduce heat to low, cover, and let the soup simmer for 10 minutes to allow flavors to combine.
  5. Stir in the heavy cream. Heat through gently for 2-3 minutes, but do not let the soup boil after adding the cream.
  6. Taste the soup and adjust seasoning with salt and pepper as needed.
  7. Ladle the soup into bowls. Serve immediately with your choice of toppings like crispy tortilla strips, cheese, avocado, cilantro, and a squeeze of lime.

Notes

  • For a slow cooker version, combine all ingredients except the cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream before serving.
  • To make quick crispy tortilla strips, cut 4-5 corn tortillas into thin strips. Toss lightly with oil and salt, then bake at 375°F (190°C) for 8-10 minutes until crisp.
  • Use leftover cooked chicken or a store-bought rotisserie chicken to keep prep time minimal.

Nutrition

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