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Creamy Chicken Tortilla Soup

A rich and comforting creamy tortilla soup packed with shredded chicken, black beans, and corn, finished with fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and minced, optional
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth low-sodium
  • 1 can diced tomatoes 14.5oz, undrained
  • 1 cup heavy cream or full-fat coconut milk
  • 2 chicken breasts cooked and shredded
  • 1 can black beans 15oz, drained and rinsed
  • 1 cup frozen corn kernels
  • salt and black pepper to taste
Toppings
  • tortilla chips crushed
  • shredded cheddar cheese
  • diced avocado
  • fresh cilantro leaves
  • lime wedges

Equipment

  • Large pot
  • Dutch oven

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium heat and sauté onion until soft, about 4-5 minutes.
  2. Add garlic and jalapeño; cook for 30-60 seconds until fragrant.
  3. Stir in cumin and chili powder; toast for 30 seconds.
  4. Pour in chicken broth and tomatoes; bring to a boil.
  5. Reduce heat to medium-low and simmer for 10 minutes.
  6. Stir in heavy cream or coconut milk until fully incorporated.
  7. Add shredded chicken, black beans, and corn; simmer for 5 minutes until heated through.
  8. Season with salt and pepper to taste.
  9. Ladle into bowls and garnish with tortilla chips, cheese, avocado, cilantro, and lime.

Notes

Store leftovers in an airtight container for up to 4 days. Freeze without toppings for up to 3 months.