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Easy Creamy Chicken Tortilla Soup for Weeknights

Close-up of a bowl of creamy tortilla soup, loaded with shredded chicken, corn, black beans, and topped with avocado cubes and tortilla strips.
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Make this comforting, restaurant-style creamy chicken tortilla soup quickly. This recipe uses simple ingredients for a flavorful weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup chopped fresh cilantro, for garnish
  • 1 avocado, diced, for garnish
  • 1 cup baked or fried tortilla strips, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow the flavors to blend.
  5. Stir in the shredded chicken and cook until heated through, about 3 minutes.
  6. Remove the pot from the heat. Stir in the heavy cream until fully combined.
  7. Stir in 1/2 cup of the shredded cheese until it melts into the soup, creating a creamy texture.
  8. Ladle the soup into bowls. Top each serving with the remaining 1/2 cup of cheese, tortilla strips, diced avocado, and fresh cilantro. Serve immediately with lime wedges.

Notes

  • For a vegetarian tortilla soup, substitute vegetable broth for chicken broth and use shredded jackfruit or white beans instead of chicken.
  • To make this a slow cooker tortilla soup, combine all ingredients except the cream and cheese in the crockpot. Cook on low for 6 hours or high for 3 hours. Stir in the cream and cheese before serving.
  • Bake your own tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil and salt, and baking at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

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