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Creamy Chicken Tortilla Soup

A warm and creamy soup filled with tender chicken, hearty beans, and crispy tortilla chips, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 each onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • to serve Tortilla chips
  • for garnish Chopped cilantro

Method
 

Preparation
  1. In a large pot over medium heat, add a drizzle of oil and sauté the diced onion until translucent, about 3-5 minutes.
  2. Add the minced garlic and cook for an additional minute until fragrant.
  3. Stir in the shredded chicken, black beans, corn, diced tomatoes (with juices), chicken broth, cumin, chili powder, salt, and pepper.
  4. Bring this mixture to a gentle boil.
  5. Once you reach a boil, reduce the heat to low and stir in the heavy cream, letting it simmer for another 5-10 minutes.
  6. Taste and adjust the seasoning if necessary.
  7. Ladle the soup into bowls and top with crispy tortilla chips and chopped cilantro.
  8. Serve with a squeeze of lime juice for added freshness.

Notes

For a lighter version, substitute half-and-half for the heavy cream. For a dairy-free option, use coconut milk. To deepen flavors, let the soup simmer longer. Be careful not to overcook the chicken if using leftovers; add it towards the end of cooking.