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The Best Creamy Chicken Tortilla Soup: Rich, Weeknight Comfort

A close-up of creamy chicken tortilla soup topped generously with crispy tortilla strips, fresh cilantro, and avocado slices.
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Make this rich and velvety creamy chicken tortilla soup, a satisfying one-pot meal perfect for busy weeknights or cozy gatherings. It uses shredded chicken and bold Tex-Mex spices for deep flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • For Serving: Tortilla strips, avocado slices, shredded Monterey Jack cheese, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper and cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth, diced tomatoes (with juice), and green chilies. Bring the mixture to a simmer.
  4. Stir in the shredded chicken, black beans, and corn. Continue to simmer for 10 minutes to allow the flavors to combine.
  5. Reduce the heat to low. Add the cubed cream cheese, stirring until it is completely melted and the broth is smooth and creamy.
  6. Stir in the heavy cream. Heat through gently for 2 to 3 minutes, but do not let the soup boil after adding the cream.
  7. Taste the soup and season with salt and black pepper as needed.
  8. Ladle the rich and velvety soup into bowls. Serve immediately with your favorite toppings like crispy tortilla strips and fresh lime wedges.

Notes

  • For an extra layer of flavor, toast your own tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil, and baking at 375°F (190°C) for 8 to 10 minutes until crisp.
  • If you prefer a thicker soup, mash about 1/2 cup of the black beans against the side of the pot before adding the cream cheese.
  • This recipe is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://gourmetgaze.com/creamy-chicken-tortilla-soup-recipe/