Creamy Chicken Tortilla Soup
A comforting, flavorful soup packed with succulent chicken, vibrant vegetables, and a rich, creamy broth, perfect for any occasion.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper (red or green), diced
- 1 medium carrot, diced
- 1 stalk celery, diced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
Broth and Main Ingredients
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with green chiles for extra kick)
- 1 cup corn (frozen or canned)
- 1 cup heavy cream
To Taste
- Salt and pepper to taste
Garnishes
- Fresh cilantro, chopped for garnish
- Tortilla strips for garnish
- Avocado slices for garnish
- Lime wedges for serving
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, garlic, bell pepper, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are tender and the onion is translucent.
- Stir in the ground cumin, chili powder, and smoked paprika. Cook for another 1-2 minutes, allowing the spices to become fragrant and coat the vegetables.
- Pour in the chicken broth, followed by the shredded chicken. Stir to combine all ingredients.
- Add the black beans and diced tomatoes, mixing everything together.
- Allow the mixture to come to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
- Stir in the corn and heavy cream, mixing well. Continue to simmer for an additional 5 minutes.
- Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh cilantro, tortilla strips, and avocado slices. Serve with lime wedges on the side.
Notes
For the best flavor, use cooked rotisserie chicken. Customize your heat levels with chili powder and consider a thicker soup by blending portions of it. Store leftovers in the refrigerator for up to 3-4 days or freeze for longer storage.