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The Easiest Weeknight Creamy Chicken Tortilla Soup (Ready in 35 Minutes)

A close-up of a creamy tortilla soup recipe in a white bowl, topped with avocado slices, tortilla strips, and cilantro.
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You need a comforting meal that comes together fast. This easy stovetop chicken tortilla soup recipe delivers bold, authentic Mexican-inspired flavor in under 40 minutes, making it perfect for busy weeknights. We use simple pantry staples and top it with crispy tortilla strips for the ultimate satisfying bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust for spice level)
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chiles, undrained
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup heavy cream or half-and-half (or use cream cheese for richness)
  • Salt and black pepper to taste
  • Vegetable oil, for frying tortilla strips
  • 6 corn tortillas, cut into thin strips
  • Toppings: fresh cilantro, avocado, lime wedges, shredded cheese

Instructions

  1. Prepare the tortilla strips: Heat about 1 inch of vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp, about 1 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. Set aside.
  2. Sauté aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  3. Add spices: Stir in the minced garlic, cumin, chili powder, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Simmer the base: Pour in the chicken broth, fire-roasted tomatoes (with juice), and green chiles (with juice). Bring the mixture to a simmer.
  5. Add main ingredients: Stir in the shredded chicken, rinsed black beans, and frozen corn. Continue to simmer for 10 minutes to allow flavors to meld.
  6. Make it creamy: Reduce the heat to low. Stir in the heavy cream or half-and-half. Heat through gently for 2 minutes; do not boil after adding cream. Season with salt and pepper to your taste.
  7. Serve: Ladle the soup into bowls. Top each serving generously with the crispy tortilla strips, fresh cilantro, diced avocado, and a squeeze of fresh lime juice. Serve immediately.

Notes

  • For a dairy-free option, substitute the heavy cream with 1/2 cup of full-fat coconut milk or omit for a lighter broth-based soup.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • You can prepare the crispy tortilla strips up to a day ahead and store them in an airtight container at room temperature.

Nutrition

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