Make this easy, creamy chicken tortilla soup in one pot for a hearty, flavorful weeknight dinner. It uses simple ingredients and comes together quickly.
Author:oliviarosewood
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Mexican-inspired
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained (optional)
1 cup frozen corn
2 cups cooked, shredded chicken
1/2 cup heavy cream or half-and-half
Salt and pepper to taste
For Garnish: Tortilla strips, avocado, shredded cheese, lime wedges, cilantro
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
Pour in the chicken broth and add the diced tomatoes (with juice), black beans (if using), and corn. Bring the mixture to a simmer.
Stir in the shredded chicken. Reduce the heat to low and let the soup simmer for 10 minutes to allow flavors to combine.
Stir in the heavy cream or half-and-half. Heat through gently, but do not let the soup boil after adding the cream. Season with salt and pepper to your taste.
Ladle the soup into bowls. Top each serving generously with crunchy tortilla strips, sliced avocado, shredded cheese, fresh cilantro, and a lime wedge for squeezing.
Notes
For quick shredded chicken, use rotisserie chicken.
If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
To make homemade tortilla strips, cut corn tortillas into thin strips, toss with a little oil, and bake at 375°F (190°C) until crisp.
This soup is excellent for meal prep; store toppings separately.