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creamy chicken tortilla soup

This creamy chicken tortilla soup combines tender chunks of chicken, beans, corn, and spices, all enveloped in a rich and creamy broth. Topped with crispy tortilla strips, this comforting dish is perfect for a hearty meal any day of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 wooden spoon
  • 1 ladle
  • 1 measuring cups
  • 1 measuring spoons
  • 6 soup bowls for serving

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup heavy cream
  • to taste salt and pepper
  • 1 cup tortilla strips, for garnish For garnish.
  • ½ cup fresh cilantro, chopped, for garnish For garnish.
  • as needed lime wedges, for serving For serving.

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  • Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  • Add the chicken pieces to the pot, and season with cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken is browned.
  • Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for 10-12 minutes, until the chicken is fully cooked and tender.
  • Stir in the black beans, corn, and heavy cream. Simmer for an additional 5-7 minutes, letting the flavors meld together. Adjust seasoning to taste.
  • Serve the soup hot in bowls, garnished with crispy tortilla strips, chopped cilantro, and a squeeze of lime juice.
  • For added spice, consider adding diced jalapeños or a pinch of cayenne pepper.
  • This soup can be made ahead of time and refrigerated; just be sure to store the tortilla strips separately to keep them crispy.
  • Feel free to top with shredded cheese or avocado for extra richness.

Notes

For added spice, consider adding diced jalapeños or a pinch of cayenne pepper.
This soup can be made ahead of time and refrigerated; just be sure to store the tortilla strips separately to keep them crispy.
Feel free to top with shredded cheese or avocado for extra richness.