Creamy Chicken Tortilla Soup
Warm, comforting, and irresistibly creamy, this Creamy Chicken Tortilla Soup is the ultimate one-pot dinner that's perfect for cozy nights. Loaded with tender shredded chicken, hearty black beans, sweet corn, and a touch of heat from diced tomatoes with green chilies, this soup is a flavor-packed masterpiece. The luscious broth is infused with cream cheese and heavy cream, creating a velvety texture that pairs beautifully with the smoky notes of cumin, chili powder, and paprika. Topped with crispy tortilla strips, fresh cilantro, and optional garnishes like shredded cheese or sour cream, this satisfying soup is as visually stunning as it is delicious. Ready in just 45 minutes, it's an easy recipe that serves up to six and is sure to become a family favorite. Perfect for busy weeknights or casual entertaining, this dish brings a bold twist to classic chicken tortilla soup you'll crave again and again!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 cups Cooked chicken, shredded
- 5 cups Chicken broth
- 1 14-ounce can Diced tomatoes with green chilies, canned
- 1 cup Corn kernels, frozen or canned
- 1 cup Black beans, canned, drained and rinsed
- 4 ounces Cream cheese, softened
- 1 cup Heavy cream
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Tortilla strips, for garnish
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Shredded cheese, for garnish (optional)
- 0.25 cup Sour cream, for garnish (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds or until fragrant.
Add the shredded chicken, chicken broth, diced tomatoes with green chilies, corn, and black beans to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
While the soup is simmering, add the softened cream cheese and stir until it melts completely into the soup. This may take 2-3 minutes.
Stir in the heavy cream, ground cumin, chili powder, smoked paprika, salt, and black pepper. Allow the soup to simmer for 10 more minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with crispy tortilla strips, fresh cilantro, shredded cheese, and a dollop of sour cream if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 787 mg | 17% | |
*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.
