Delicious Creamy Chicken Tortilla Soup
A rich, velvety American-Mexican soup featuring tender shredded chicken, black beans, sweet corn, chili heat, and a dreamy creamy finish from cheese. Perfect for cozy meals or busy weeknights, this hearty bowl balances savory, spicy, and sweet flavors with a comforting texture and vibrant toppings.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 8 servings
- Category: Dinner
- Method: Stewing/Braising
- Cuisine: American-Mexican Fusion
Ingredients
1 tablespoon olive oil or avocado oil
1 cup chopped onion
2 cloves minced garlic
1 jalapeño, seeded and finely chopped
1 can (28 oz) diced tomatoes with green chilies
4 cups chicken broth (low sodium recommended)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste
1 cup shredded cooked chicken (rotisserie or boiled)
1/2 cup crumbled cream cheese
1/2 cup shredded cheddar cheese
Tortilla chips for garnish
Fresh cilantro
Avocado slices (optional)
Lime wedges (optional)
Instructions
Heat oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño for 5 minutes until softened.
Add diced tomatoes with green chilies, broth, black beans, and corn to the pot. Stir in cumin and chili powder.
Bring to a boil, then reduce heat and simmer for 20-25 minutes.
Stir in shredded chicken, cream cheese, and cheddar until well combined and cheese is melted.
Blend 1-2 cups of the soup to create a creamy texture (optional smooth finish). Adjust seasoning with salt.
Serve hot with tortilla chips, cilantro, avocado, and lime wedges.
Notes
Use gluten-free tortilla chips if needed. Substitute cream cheese with a vegan alternative for dairy-free option. Soup stores well in the refrigerator for 3-4 days.