Description
This Creamy Chicken Tortilla Soup is the ultimate crowd-pleaser for busy weeknights, blending tender shredded chicken with zesty lime, black beans, and a velvety, soul-soothing broth. Perfectly spiced and incredibly comforting, this vibrant soup comes together in less than an hour, making it an ideal choice for meal prepping or hosting a casual dinner. It is a hearty, restaurant-quality meal that elevates your soup game while remaining simple and accessible for cooks of all levels.
Ingredients
2 tablespoons olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
4 cups chicken bone broth
2 cups cooked shredded chicken breast
1 cup frozen corn
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup heavy cream
Salt and pepper to taste
For garnish: Tortilla strips, fresh cilantro, sliced avocado
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and cook for 5 minutes until translucent and soft.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the fire-roasted tomatoes and chicken broth, then bring the mixture to a gentle boil.
Stir in the cumin and chili powder.
Add the shredded chicken, black beans, and corn.
Reduce heat to low and simmer for 15 minutes to allow flavors to meld.
Stir in the heavy cream and heat through for 2 minutes.
Taste and adjust seasoning with salt and pepper.
Ladle into bowls and garnish with tortilla strips, cilantro, and avocado slices.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Use full-fat coconut milk as a dairy-free alternative to heavy cream.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 65mg