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Creamy chicken tortilla soup in a bowl topped with tortilla strips and cilantro.

Creamy Chicken Tortilla Soup

A comforting and hearty soup featuring tender chicken, sweet corn, robust black beans, and a silky broth topped with crispy tortilla strips and lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • Tortilla strips for serving
  • Chopped cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Add the diced onion and cook for about 3-5 minutes until translucent.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Sprinkle in the chili powder and cumin, stirring to coat the onions and garlic. Cook for an additional minute to unleash those fantastic flavors.
  4. Pour in the chicken broth and bring it to a gentle simmer. Add the shredded chicken, black beans, corn, and diced tomatoes (with their juices). Season with salt and pepper to taste.
  5. After about 10 minutes of simmering, slowly stir in the heavy cream and allow the soup to simmer for another 5 minutes.
  6. Ladle the soup into bowls and top with crispy tortilla strips, a sprinkle of chopped cilantro, and a wedge of lime on the side.

Notes

Adaptable Ingredients: You can swap out cooked chicken for leftover turkey or use mushrooms or zucchini for a vegetarian option. Timing is key; add the heavy cream right before serving to maintain its richness. To avoid soggy tortilla strips, serve them separately.