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The Ultimate Quick & Easy Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy tortilla soup, topped with shredded chicken, black beans, corn, sour cream, and crispy tortilla strips.
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This recipe delivers a hearty, flavorful, and comforting bowl of Chicken Tortilla Soup in under 30 minutes, perfect for busy weeknights.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1 cup crushed tortilla chips (for simmering)
  • For Garnish: Extra tortilla strips, shredded Monterey Jack cheese, sour cream, 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 softened, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes (with their juice), rinsed black beans, and frozen corn. Cook for 2 minutes, stirring occasionally.
  4. Pour in the chicken broth. Bring the mixture to a simmer.
  5. Add the shredded chicken and the 1 cup of crushed tortilla chips. Let the soup simmer gently for 10 minutes, allowing the flavors to combine and the chips to soften slightly.
  6. Reduce the heat to low. Stir in the heavy cream until fully incorporated and the soup is heated through. Do not boil after adding the cream.
  7. Taste the soup and adjust salt and pepper if needed.
  8. Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, shredded cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice.

Notes

  • For the best texture, reserve most of your tortilla strips for topping rather than simmering them all in the soup.
  • If you want a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • This recipe works well in a slow cooker; combine all ingredients except cream and simmer on low for 4-6 hours. Stir in the cream just before serving.

Nutrition

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