Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is a comforting, rich, and flavorful dish that combines tender chicken, smoky spices, creamy broth, and crunchy tortilla strips. It’s the perfect cozy meal for a chilly night and can be made on the stovetop, in a slow cooker, or in an Instant Pot.
Ingredients
For the Soup:
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapenos, seeded and diced (optional)
1 tsp chili powder
1 tsp cumin
½ tsp paprika
½ tsp smoked paprika (optional)
½ tsp salt
¼ tsp black pepper
3 cups chicken broth
1 (14.5 oz) can diced tomatoes (with juices)
1 (10 oz) can mild diced green chilies
1 (15 oz) can black beans, drained and rinsed
1 cup frozen or canned corn, drained
2 cups cooked, shredded chicken (rotisserie works great)
1 cup heavy cream or half-and-half
4 oz cream cheese, softened and cubed
1 cup shredded cheddar or Monterey Jack cheese
For the Toppings:
Crispy tortilla strips (store-bought or homemade)
1 avocado, diced
¼ cup fresh cilantro, chopped
½ cup sour cream or Greek yogurt
1 lime, cut into wedges
½ cup shredded cheese (for extra topping)
Instructions
1. Saute the Aromatics:
Heat olive oil in a large pot over medium heat.
Add onion, garlic, and jalapeno. Cook for 2-3 minutes, until soft.
Stir in chili powder, cumin, paprika, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
2. Simmer the Soup:
Add chicken broth, diced tomatoes, green chilies, black beans, and corn.
Bring to a simmer over medium heat and cook for 10 minutes.
3. Add Chicken & Creamy Ingredients:
Stir in shredded chicken, heavy cream, and cream cheese.
Reduce heat to low and stir until cream cheese is fully melted.
Add shredded cheese and stir until smooth.
4. Serve & Garnish:
Ladle the soup into bowls.
Top with tortilla strips, avocado, cilantro, extra cheese, sour cream, and a squeeze of lime.
Nutritional Information
Calories: ~450
Protein: ~30g
Carbohydrates: ~30g
Fiber: ~6g
Fats: ~25g
Saturated Fat: ~12g
Cholesterol: ~80mg
Sodium: ~750mg
Notes & Tips
Thicker Soup: Blend half the soup with an immersion blender before adding the chicken.
Spice It Up: Add cayenne pepper or chipotle powder for extra heat.
Dairy-Free Version: Swap heavy cream for coconut milk and use dairy-free cream cheese.
Slow Cooker Option: Cook on LOW for 6-8 hours or HIGH for 3-4 hours, then stir in cream and cheese at the end.
Instant Pot Option: Cook on HIGH pressure for 10 minutes, then add cream and cheese after releasing pressure.
This Creamy Chicken Tortilla Soup is warm, comforting, and bursting with Mexican flavors—perfect for a quick weeknight dinner! Enjoy!