Creamy Chicken Tortilla Soup: 7 Reasons It's Your Next Comfort Meal
A warm and comforting creamy chicken tortilla soup, perfect for a chilly evening. Loaded with chicken, beans, corn, and topped with crispy tortilla strips.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tbsp Olive oil
- 1 medium Yellow onion chopped
- 2 cloves Garlic minced
- 4 cups Chicken broth low sodium
- 1 can Diced tomatoes 14.5 oz, undrained
- 1 can Black beans 15 oz, rinsed and drained
- 1 can Corn 15 oz, drained
- 1 tsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Smoked paprika
- 0.5 cup Heavy cream
- 2 tbsp Lime juice freshly squeezed
Toppings
- Tortilla strips
- Shredded cheddar cheese
- Sour cream
- Avocado diced
- Cilantro chopped
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Return chicken to the pot. Stir in heavy cream and lime juice. Heat through.
- Serve hot, garnished with tortilla strips, shredded cheddar cheese, sour cream, avocado, and cilantro.
Notes
For a spicier soup, add a pinch of cayenne pepper or a diced jalapeno to the pot with the onion and garlic.