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Creamy Chicken Tortilla Soup

A rich and flavorful soup with tender chicken, creamy broth, and crispy tortilla strips.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Comfort Food, Mexican
Calories: 350

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 cup corn kernels
  • 1 cup black beans drained and rinsed
  • 1 cup diced tomatoes
  • 0.5 cup heavy cream or coconut milk
  • 4-6 pieces corn tortillas cut into strips
  • cilantro chopped, for garnish
  • lime wedges for serving
  • shredded cheese optional

Equipment

  • Soup pot
  • Mixing bowls
  • Blender or Immersion Blender
  • Skillet

Method
 

  1. Prepare tortilla strips by frying or baking until crispy.
  2. In a large pot, heat olive oil and sauté onions, garlic, and bell peppers until softened.
  3. Add cumin, chili powder, smoked paprika, and cayenne. Cook 1 minute until fragrant.
  4. Pour in chicken broth and add shredded chicken, corn, black beans, and diced tomatoes. Bring to a boil and simmer 15–20 minutes.
  5. Remove a portion of soup and blend until smooth. Stir back in and add heavy cream. Simmer 5 minutes.
  6. Season with salt and pepper. Serve with crispy tortilla strips, cilantro, lime, and optional cheese.

Notes

For extra flavor, use homemade chicken broth or add a chipotle pepper for smoky heat.