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Easy Creamy Chicken Tortilla Soup

Close-up of a rich, orange-hued chicken tortilla soup topped with avocado, black beans, and crispy tortilla strips.
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Make this flavorful, comforting chicken tortilla soup in one pot. It uses simple ingredients and comes together fast, making it perfect for a weeknight dinner.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 4 cups chicken broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream or half-and-half (optional, for creaminess)
  • Vegetable oil for frying
  • 6 corn tortillas, cut into thin strips
  • Toppings: shredded Monterey Jack cheese, avocado, fresh cilantro, lime wedges

Instructions

  1. Prepare tortilla strips: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. Set aside.
  2. Sauté aromatics: In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Combine soup base: Add the shredded chicken, black beans, corn, fire-roasted tomatoes (with juice), green chilies (with juice), chicken broth, chili powder, cumin, oregano, salt, and pepper to the pot.
  4. Simmer: Bring the mixture to a boil, then reduce heat and simmer, uncovered, for 15 minutes to allow flavors to combine.
  5. Make it creamy (optional): Stir in the heavy cream or half-and-half if you want a creamy texture. Heat through for 2 minutes, but do not boil after adding cream.
  6. Serve: Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, shredded cheese, diced avocado, and fresh cilantro. Serve immediately with lime wedges on the side.

Notes

  • For a slow cooker version, combine all ingredients except the cream and tortilla strips in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the cream during the last 30 minutes of cooking. Fry the tortilla strips separately just before serving.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • Use leftover cooked chicken or a store-bought rotisserie chicken to keep prep time minimal.

Nutrition

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