Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

A Cozy, Family-Favorite Recipe

There’s nothing better than a warm, comforting bowl of soup, especially when it's something the whole family loves! This creamy chicken tortilla soup has become one of our family favorites. It's flavorful, filling, and surprisingly easy to make.

My kids love a creamy soup, so I blend the broth, vegetables, and tomatoes together before adding the chicken, beans, and corn. It creates a smooth, creamy base while keeping all the delicious chunky ingredients that make this soup so satisfying.

I love using chicken I've already cooked in the slow cooker, but rotisserie chicken works perfectly when you need something quick. This recipe also makes wonderful leftovers—although in our house, it's usually gone within two days!

Creamy Chicken Tortilla Soup Recipe

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 30 minutes (using precooked chicken)
Total Time: Approximately 50 minutes

Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2–3 garlic cloves, minced

• 1 red bell pepper, diced

• 1 (4-ounce) can diced green chilies

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon sea salt, or more to taste

• ½ teaspoon black pepper

• 4–6 cups chicken broth

• 2 cups cooked, shredded chicken (slow-cooked or rotisserie)

• 1–2 (15-ounce) cans black beans, drained (I usually use 1½ cans)

• 1–1½ cups corn (I prefer frozen)

• 1–1½ (14.5-ounce) cans diced tomatoes

• ½–1 cup heavy cream

• Fresh lime juice, to taste

Optional Toppings

• Crumbled tortilla chips

• Crumbled Cotija cheese

• Diced avocado

• Fresh cilantro

• Lime wedges

Instructions

1. Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.

2. Add the aromatics. Stir in the garlic, red bell pepper, and green chilies. Cook for another 2–3 minutes until fragrant.

3. Season and simmer. Add the cumin, chili powder, smoked paprika, salt, and pepper. Pour in the chicken broth and diced tomatoes. Bring to a boil.

4. Blend until creamy. Carefully transfer the broth, tomatoes, and cooked vegetables to a heat-safe blender in batches. Blend until smooth, then return the mixture to the pot. (This is my favorite trick for making the soup extra creamy!)

5. Add the hearty ingredients. Stir in the shredded chicken, black beans, and corn. Reduce the heat and simmer for approximately 15 minutes.

6. Make it creamy. Stir in the heavy cream and a squeeze of fresh lime juice. Simmer for another 5 minutes. Taste and adjust the seasonings as needed.

7. Serve and enjoy! Ladle into bowls and finish with your favorite toppings. We love crumbled tortilla chips and Cotija cheese!

My Tips & Variations

• Make it lighter: Substitute half-and-half for the heavy cream.

• Make it chunkier: Add extra black beans, corn, or diced tomatoes. My family loves a chunky soup!

• Adjust the consistency: Start with 4 cups of broth and add more if you prefer a thinner soup.

• Save time: Use precooked slow-cooker chicken or store-bought rotisserie chicken.

• Enjoy the leftovers: Refrigerate in an airtight container and enjoy over the next 3–4 days.

This is one of those easy, comforting recipes that I find myself making again and again. I hope your family loves it as much as mine does!

Enjoy!

Angie
Angie Renee Wellness