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Creamy Chicken Tortilla Soup

A rich and comforting soup made with tender shredded chicken, warm Southwestern spices, creamy broth, and classic tortilla toppings. This one-pot meal is cozy, flavorful, and perfect for weeknight dinners or meal prep.
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Ingredients Method Notes

Ingredients
  

  • Soup Base
  • 2 cups cooked chicken shredded (rotisserie works well)
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Liquids & Add-ins
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 can mild green chilies
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • Creamy Element
  • ¾ cup heavy cream or half-and-half
  • or
  • 4 oz cream cheese softened
  • For Serving
  • Tortilla strips or crushed tortilla chips
  • Shredded cheese
  • Avocado slices
  • Sour cream
  • Fresh cilantro
  • Lime wedges

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
  2. Add cumin, chili powder, and smoked paprika. Stir well to toast the spices lightly and release their aroma.
  3. Pour in chicken broth, diced tomatoes, green chilies, black beans, and corn. Bring to a gentle simmer and cook for several minutes so the flavors combine.
  4. Add the shredded chicken and stir. Lower the heat and add the cream or cream cheese, stirring gently until the soup becomes smooth and creamy. Simmer briefly, taste, and adjust seasoning.
  5. Serve hot with tortilla strips and your favorite toppings.

Notes

Avoid boiling after adding dairy to keep the soup smooth
Rotisserie chicken adds extra flavor and saves time
Add toppings just before serving for best texture