Print

Creamy Chicken Tortilla Soup

creamy chicken tortilla soup - featured image
Print Recipe

A quick and easy creamy chicken tortilla soup that is warm, comforting, and loaded with smoky, spicy flavors and crispy tortilla strips.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 can (14.5 oz) diced tomatoes with juices
  • 4 cups chicken broth (preferably low sodium)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 4–5 small corn tortillas, cut into thin strips
  • Cooking oil (vegetable or canola) for frying
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Shredded cheddar or Monterey Jack cheese (optional)
  • Avocado slices (optional)

Instructions

  1. Chop the onion, mince the garlic, and dice the jalapeño. Cut the corn tortillas into thin strips about 1/4-inch wide. Shred leftover chicken if needed.
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and jalapeño and cook for 1-2 minutes until fragrant.
  3. Add ground cumin, smoked paprika, and chili powder. Stir continuously for 30 seconds to toast the spices.
  4. Pour in diced tomatoes with juices and chicken broth. Stir and bring to a gentle simmer over medium-high heat.
  5. Add black beans, frozen corn, and shredded chicken. Reduce heat to medium-low and simmer for about 10 minutes.
  6. Lower heat and add softened cream cheese in chunks and sour cream. Whisk gently until fully melted and incorporated. Avoid boiling after adding dairy.
  7. Heat about 1/4 inch of oil in a small skillet over medium heat. Fry tortilla strips in batches until golden and crisp, about 1-2 minutes per side. Drain on paper towels.
  8. Season soup with salt and freshly ground black pepper to taste. Add lime juice and hot sauce if desired.
  9. Ladle soup into bowls and top with crispy tortilla strips, fresh cilantro, cheese, and avocado slices if using. Serve with lime wedges.

Notes

Add cream cheese and sour cream gently at lower heat to avoid curdling. Fry tortilla strips in small batches over medium heat for best crispiness. Adjust seasoning and spice level to taste. If soup is too thick, add more broth or water; if too thin, simmer uncovered longer.

Nutrition

Keywords: creamy chicken tortilla soup, easy chicken soup, comfort food, quick soup recipe, tortilla strips, spicy chicken soup

Find it online: https://breezybake.com/creamy-chicken-tortilla-soup-recipe-easy-homemade-comfort-food/