The Best Creamy Chicken Tortilla Soup Recipe You’ll Ever Make
This incredibly creamy chicken tortilla soup achieves perfect balance between rich comfort and bright, fresh flavors. With tender chicken, creamy broth, and customizable toppings, it’s a 30-minute meal that tastes like it simmered for hours.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1.5 pounds boneless, skinless chicken breasts
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup frozen corn
– 1 can (10 oz) diced tomatoes with green chilies
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 teaspoons ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika (optional)
– Salt and black pepper to taste
– For serving: diced avocado, shredded cheese, tortilla strips, sour cream, fresh cilantro, lime wedges
Instructions
1. Heat olive oil in large Dutch oven or heavy-bottomed pot over medium heat.
2. Add diced onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook 30 seconds until fragrant.
4. Add chicken breasts and cook 3 minutes per side until lightly browned.
5. Add black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, smoked paprika (if using), salt, and pepper.
6. Bring to boil, then reduce heat to maintain gentle simmer. Cover and cook 20 minutes.
7. Remove chicken breasts and shred with two forks.
8. Return shredded chicken to pot. Stir in heavy cream and heat through without boiling.
9. Taste and adjust seasoning. Serve with desired toppings.
Notes
For best results, don’t skip browning the chicken – it builds essential flavor foundation. Soup thickens upon standing; thin with additional broth if needed. Freeze without cream for best results.