Cream of Chicken Tortilla Soup
Cream of Chicken Tortilla Soup is the ultimate comfort food with a flavorful Tex-Mex twist. This rich and creamy soup is loaded with tender shredded chicken, hearty black beans, sweet corn, and bold spices like cumin and chili powder, all simmered in a velvety base of heavy cream and softened cream cheese. A splash of diced tomatoes with green chilies adds a subtle kick, while toppings like crunchy tortilla chips, melted cheddar cheese, and fresh cilantro provide the perfect finishing touch. Ready in just 45 minutes, this easy one-pot recipe is ideal for busy weeknights or cozy gatherings. Garnish each bowl with a wedge of lime for a bright zest that ties all the flavors together. Perfect for those seeking a hearty chicken soup or a satisfying spin on classic tortilla soup!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 units Garlic cloves, minced
- 2 cups Cooked chicken breast, shredded
- 4 cups Chicken broth
- 1 cup Heavy cream
- 4 ounces Cream cheese, softened
- 1 can (10 ounces) Diced tomatoes with green chilies (e.g., Rotel)
- 1 cup Canned black beans, drained and rinsed
- 1 cup Frozen or canned corn
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese, for garnish
- 0.25 cup Cilantro, chopped, for garnish
- 1 cup Tortilla chips or strips, for garnish
- 2 units Lime wedges, for serving
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
Add the shredded chicken, chicken broth, diced tomatoes with green chilies, black beans, and corn to the pot. Stir to combine.
Season the mixture with ground cumin, chili powder, salt, and black pepper. Bring the soup to a gentle boil, then reduce to a simmer and cook for 10 minutes to allow the flavors to meld.
In a separate bowl, whisk the heavy cream and softened cream cheese until smooth. Gradually stir this mixture into the pot, ensuring it incorporates evenly.
Simmer the soup for an additional 10 minutes, stirring occasionally, until it thickens slightly and becomes creamy.
Taste the soup and adjust seasoning, if needed, with additional salt or spices.
Serve the soup hot in bowls, topped with shredded cheddar cheese, chopped cilantro, and tortilla chips or strips. Add a wedge of lime on the side for squeezing over the soup.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
