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Creamy Chicken Tortilla Soup for Busy Weeknights

Close-up of a bowl of creamy tortilla soup, topped with avocado slices, crispy tortilla strips, and fresh cilantro.
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Make this rich and comforting creamy chicken tortilla soup quickly. It delivers restaurant-style flavor perfect for a satisfying weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 2 cups cooked, shredded chicken breast
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • Salt and black pepper to taste
  • For serving: Crispy tortilla strips, avocado slices, shredded cheese, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes and green chilies. Cook for 2 minutes, stirring occasionally.
  4. Pour in the chicken broth. Bring the mixture to a simmer.
  5. Reduce the heat to low. Stir in the heavy cream, shredded chicken, black beans, and corn. Heat through gently; do not boil after adding the cream.
  6. Season the soup with salt and pepper to your taste.
  7. Ladle the soup into bowls. Top generously with crispy tortilla strips, avocado, cheese, cilantro, and a squeeze of lime juice.

Notes

  • For a slow cooker version, combine all ingredients except cream and toppings in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream before serving.
  • If you are interested in meal planning for quick dinners, this recipe fits well into a weekly schedule.
  • To make your own tortilla strips, cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

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