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The Best Creamy Chicken Tortilla Soup: Weeknight Comfort

Close-up of creamy chicken tortilla soup topped with tortilla strips, corn, tomatoes, and cilantro.
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Welcome the comfort of Tex-Mex into your weeknights with this rich and creamy chicken tortilla soup. It is easy to make and packed with savory flavor.

Ingredients

Scale
  • 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 cayenne pepper (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 3 cups cooked, shredded chicken (rotisserie works well)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • For Serving: Crispy tortilla strips, shredded Monterey Jack cheese, avocado slices, fresh cilantro, 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 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth and add the 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 and let it simmer gently for 10 minutes to allow the flavors to combine.
  5. Add the cubed cream cheese to the pot. Stir continuously until the cream cheese is completely melted and the soup is creamy.
  6. Stir in the heavy cream or half-and-half. Heat through gently, but do not allow the soup to boil after adding the cream.
  7. Taste the soup and adjust seasoning with salt and pepper as needed.
  8. Serve the hearty family meal hot, topped with crispy tortilla strips, cheese, cilantro, and a squeeze of fresh lime juice.

Notes

  • For crispy tortilla strips, cut 4 corn tortillas into thin strips, toss lightly with oil and salt, and bake at 375°F (190°C) for 8 to 10 minutes until golden.
  • If you prefer a slow cooker chicken tortilla soup, combine all ingredients except the cream cheese and heavy cream in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream cheese and cream during the last 30 minutes of cooking.
  • Use rotisserie chicken to make this a quick 30-minute chicken dinner.

Nutrition

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