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Creamy Chicken Tortilla Soup

A close-up of a bowl of creamy chicken tortilla soup, topped with sour cream, cilantro, and diced tomatoes.

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A simple and creamy chicken tortilla soup recipe, perfect for a weeknight meal. This Tex-Mex inspired soup is easy to make on the stovetop or in a slow cooker.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 cups shredded cooked chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream or cream cheese
  • For serving: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Stir in black beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper.
  3. Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes to allow flavors to meld.
  4. Stir in the shredded chicken and heavy cream or cream cheese. Cook until heated through and the cream cheese is melted and incorporated.
  5. Taste and adjust seasoning as needed.
  6. Serve hot, topped with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and crushed tortilla chips.

Notes

  • For a slow cooker version, combine all ingredients except the cream and chicken in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in chicken and cream during the last 30 minutes of cooking.
  • Adjust the cayenne pepper to control the spice level.
  • For a cheesy tortilla soup, stir in 1/2 cup of shredded cheddar or Monterey Jack cheese along with the cream.

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