Description
Delicious creamy chicken tortilla soup delivers Mexican-inspired comfort with rich, spicy flavors guaranteed to warm hungry hearts. Perfectly balanced ingredients and simple preparation make this hearty dish a quick weeknight meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
Vegetables and Beans:
- 1 medium onion, diced
- 1 jalapeno, seeded and minced (optional for heat)
- 2 cloves garlic, minced
- 1 (14.5 ounces / 411 grams) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (15 ounces / 425 grams) can black beans, drained and rinsed
- 1 cup frozen corn
Base and Liquid Ingredients:
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 4 ounces (113 grams) cream cheese, softened and cubed
- 2 tablespoons olive oil
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground coriander
- Salt and pepper to taste
Toppings:
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese (cheddar or Monterey Jack)
- Chopped fresh cilantro
- Diced avocado
- Lime wedges
- Sour cream
Instructions
- Warm olive oil in a substantial cooking vessel, introducing finely chopped onions, minced garlic, and diced jalapeño. Gently sauté the aromatics until they become translucent and fragrant, approximately 3-4 minutes.
- Introduce an aromatic blend of cumin, chili powder, smoked paprika, and ground coriander. Toast the spices briefly to enhance their deep, complex flavors.
- Pour chicken broth into the pot, incorporating diced tomatoes with green chilies. Integrate black beans, sweet corn kernels, and tender shredded chicken into the liquid foundation.
- Allow the soup to reach a gentle bubbling state, then reduce temperature to create a slow, harmonious simmer. Let the ingredients meld and develop rich flavors for 15-20 minutes.
- Gradually whisk in heavy cream and softened cream cheese, stirring consistently until the dairy components completely dissolve and create a luxuriously smooth texture.
- Calibrate the seasoning with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Transfer the creamy soup into serving bowls, garnishing with crisp tortilla strips, optional toppings like fresh cilantro, diced avocado, or shredded cheese, and serve with a vibrant lime wedge for a zesty finishing touch.
Notes
- Customize heat levels by adjusting jalapeño quantity or using milder peppers like poblano for sensitive palates.
- Swap heavy cream with coconut milk for a dairy-free alternative that adds rich, creamy texture without compromising flavor.
- Reduce sodium by using low-sodium chicken broth and controlling added salt during seasoning process.
- Bulk up protein content by adding extra shredded chicken or stirring in rinsed canned black beans for more nutritional density.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 90 mg