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Creamy Chicken Tortilla Soup

A rich and comforting chicken tortilla soup made creamy with broth and dairy, packed with Tex-Mex flavors and topped with crunchy tortilla strips.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 tbsp tomato paste
  • 2 cups cooked shredded chicken
  • 1 cup corn
  • 1 can black beans drained
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt & pepper
  • 1 cup heavy cream
  • 4 oz cream cheese optional

Method
 

  1. Sauté onion in oil until soft.
  2. Add garlic, tomato paste, and spices.
  3. Stir in broth, tomatoes, corn, and beans.
  4. Add chicken and simmer.
  5. Stir in cream and cream cheese.
  6. Serve with tortilla strips and toppings.

Notes

• Use rotisserie chicken to save time.
• Add lime juice before serving for freshness.
• Don’t boil after adding cream.
• Soup thickens as it cools.

Nutrition (Approximate per serving)

Calories: 420
Carbs: 32g
Protein: 28g
Fat: 22g