Description
A hearty, one-pot creamy chicken tortilla soup that is ready in 30 minutes. Packed with protein and fiber, this weeknight favorite features tender chicken, black beans, and rich cream, topped with crispy homemade tortilla strips.
Ingredients
Scale
- 2 tablespoons olive oil (for sautéing)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups shredded chicken (rotisserie or cooked)
- 4 cups low-sodium chicken broth
- 1 can (15oz) corn, drained
- 1 can (15oz) black beans, rinsed and drained
- 1 can (14.5oz) diced tomatoes (with green chiles optional)
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 bay leaf
- ½ cup heavy cream
- 2 tablespoons fresh lime juice
- 2 medium flour tortillas, cut into strips
- 1 tablespoon olive oil (for tortilla strips)
- ½ teaspoon cumin (for tortilla strips)
- Pinch of salt (for tortilla strips)
- Optional toppings: diced jalapeños, diced avocado, shredded Mexican cheese blend, fresh cilantro, plain Greek yogurt
Instructions
- Prep ingredients: Chop onion, mince garlic, shred chicken, and cut tortillas into strips.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Add cumin, chili powder, and smoked paprika. Stir constantly for 30-60 seconds to bloom the spices.
- Pour in chicken broth, diced tomatoes (with juice), corn, black beans, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
- Add shredded chicken and heat through for 2-3 minutes. Remove bay leaf.
- Stir in heavy cream and lime juice. Taste and adjust salt if needed.
- While soup simmers, preheat oven to 400°F (200°C). Toss tortilla strips with 1 tablespoon olive oil, ½ teaspoon cumin, and salt.
- Spread tortilla strips on a baking sheet and bake for 5-7 minutes, flipping halfway, until golden and crispy.
- Ladle soup into bowls and top with crispy tortilla strips, cheese, avocado, and cilantro. Serve immediately.
Notes
Use rotisserie chicken to save time. Don’t skip the lime juice as it cuts the richness. Bloom spices in oil for better flavor. Tortilla strips burn quickly, so watch them closely. Soup freezes well without the cream/cheese; add fresh dairy when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 8
- Protein: 25
Keywords: chicken tortilla soup, creamy soup, one pot meal, weeknight dinner, comfort food, Mexican soup, rotisserie chicken recipes