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Easy 30-Minute Creamy Chicken Tortilla Soup

A close-up of creamy chicken tortilla soup topped with shredded cheese, crispy tortilla strips, avocado slices, and cilantro.
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Make this comforting, hearty Chicken Tortilla Soup in 30 minutes using simple ingredients. This recipe delivers a creamy texture and bold Southwest flavor perfect for a quick 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
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • 1 cup corn tortillas, cut into thin strips (for topping)
  • Optional toppings: shredded Monterey Jack cheese, avocado slices, 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, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth, fire-roasted tomatoes (with juice), black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce heat to low, cover, and let the soup simmer for 10 minutes to allow flavors to combine.
  5. While the soup simmers, prepare the tortilla strips. Heat 1/2 inch of vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Lightly salt them.
  6. Stir the heavy cream into the soup base. Heat through gently for 2 minutes, but do not let it boil after adding the cream. Season with salt and pepper to your preference.
  7. Ladle the creamy chicken tortilla soup into bowls. Top each serving generously with the crispy tortilla strips, shredded cheese, avocado, and a squeeze of fresh lime juice.

Notes

  • For extra flavor in your tortilla strips, toss them with a pinch of salt and chili powder before frying.
  • If you prefer a thicker soup, mash about 1/2 cup of the beans against the side of the pot before adding the cream.
  • You can bake the tortilla strips instead of frying for a lower-fat option; toss with 1 tablespoon of oil and bake at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

Find it online: https://juliameal.com/easy-30-minute-creamy-chicken-tortilla-soup/