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The Ultimate Easy & Creamy Chicken Tortilla Soup (30-Minute Weeknight Winner)

A close-up of a creamy bowl of chicken tortilla soup topped with tortilla strips, beans, and cilantro.
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Make this hearty, flavorful chicken tortilla soup quickly. This recipe uses simple ingredients and comes together in 30 minutes, making it perfect for a busy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream (or substitute with milk for a lighter version)
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Tortilla strips, for topping
  • Optional toppings: shredded cheese, avocado, sour cream, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with their juice), black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow flavors to combine.
  5. Remove the pot from the heat. Stir in the heavy cream and fresh cilantro. Taste and adjust salt and pepper if needed.
  6. Ladle the soup into bowls. Top each serving with crispy tortilla strips, cilantro, and your choice of additional toppings like cheese or avocado. Serve immediately with lime wedges.

Notes

  • For quick tortilla strips, cut corn tortillas into thin strips and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a slower cooking method, you can prepare this as a slow cooker chicken tortilla soup by combining all ingredients except the cream in the slow cooker and cooking on low for 6-8 hours or high for 3-4 hours, then stirring in the cream before serving.
  • This recipe is freezer-friendly; cool completely before storing. Omit the cream before freezing and stir it in after reheating.

Nutrition

Find it online: https://miameal.com/chicken-tortilla-soup/