Creamy Chicken Tortilla Soup – Easy, Delicious & Proven Comfort
Make a comforting one-pot Creamy Chicken Tortilla Soup. This Tex-Mex inspired soup is hearty, flavorful, and easy to prepare — the ultimate weeknight comfort meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup heavy cream
- Salt and black pepper to taste
- For serving: tortilla strips, shredded cheese, avocado, fresh cilantro
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
3. Stir in black beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, cumin, and cayenne pepper (if using). Bring to a simmer.
4. Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.
5. Stir in heavy cream. Season with salt and black pepper to taste.
6. Serve hot, garnished with tortilla strips, shredded cheese, avocado, and fresh cilantro, if desired.
Notes
For a spicier soup, increase the amount of cayenne pepper.
Use shredded rotisserie chicken to save time — add it in step 4 with the chicken broth.
To make it vegetarian, omit the chicken and add extra beans or vegetables.
Find it online: https://cookingwithramsay.com/creamy-chicken-tortilla-soup/