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Creamy Chicken Tortilla Soup - Cozy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil or neutral oil – for sautéing
  • Yellow onion – diced
  • Garlic – minced
  • Jalapeño – seeded and minced (optional for heat)
  • Ground cumin
  • Chili powder
  • Smoked paprika (optional, but great depth)
  • Salt and black pepper
  • Chicken broth – low sodium preferred
  • Fire-roasted diced tomatoes – canned
  • Corn kernels – fresh, frozen, or canned (drained)
  • Black beans – drained and rinsed
  • Cooked shredded chicken – rotisserie works well
  • Cream cheese – softened and cubed
  • Heavy cream or half-and-half
  • Lime juice – freshly squeezed
  • Fresh cilantro – chopped
  • Corn tortillas – for strips
  • Oil for frying or baking tortilla strips
  • Optional toppings: avocado, shredded cheese, sour cream, sliced radishes, hot sauce

Method
 

  1. Make the tortilla strips. Cut corn tortillas into thin strips. Fry in a small skillet with hot oil until golden and crisp, or bake at 375°F (190°C) with a light oil toss until crunchy. Drain on paper towels and salt lightly.
  2. Sauté the aromatics. In a large pot, heat 1–2 tablespoons of oil over medium heat. Add onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in garlic and jalapeño, and cook 30–60 seconds until fragrant.
  3. Bloom the spices. Add cumin, chili powder, and smoked paprika. Cook 30 seconds, stirring, to wake up the flavors without burning.
  4. Add the base. Pour in chicken broth and the can of fire-roasted tomatoes with juices. Bring to a gentle simmer.
  5. Bulk it up. Stir in corn, black beans, and shredded chicken. Simmer 10 minutes so everything mingles.
  6. Go creamy the smart way. Lower the heat to medium-low. Add the cubed cream cheese a few pieces at a time, stirring until melted and smooth. Then pour in the cream or half-and-half. Do not boil; keep it just under a simmer.
  7. Brighten and finish. Stir in lime juice and chopped cilantro. Taste and adjust salt, pepper, and heat. If it’s too thick, splash in more broth. If too thin, simmer a few minutes more.
  8. Serve with crunch. Ladle into bowls and top with tortilla strips. Add avocado, extra cilantro, shredded cheese, or a dollop of sour cream if you like.