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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is a flavorful fall recipe filled with Tex-Mex ingredients, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 8 bowls
Calories 399 kcal

Equipment

  • Dutch oven

Ingredients
  

For the Soup

  • 3 tablespoon crushed corn tortilla chips store-bought or homemade
  • 2 tablespoon vegetable oil
  • 1 yellow onion diced
  • 2 jalapeño peppers diced
  • 4 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 29 oz fire-roasted diced tomatoes and green chilies such as Rotel (2 14.5-oz. cans)
  • 11 oz canned corn kernels (1 can)
  • 14.5 oz canned black beans rinsed and drained (1 can)
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.125 teaspoon crushed red pepper flakes optional, for extra spice
  • 3 boneless, skinless chicken breasts or 3 cups cubed cooked chicken
  • 2 limes 1 juiced and 1 cut into wedges
  • 1 cup heavy cream room temperature, non-dairy works well too
  • kosher salt to taste
  • freshly ground black pepper to taste

Optional Toppings

  • shredded Mexican blend cheese
  • corn tortilla chips
  • sour cream
  • chopped fresh cilantro
  • sliced avocado

Instructions
 

For the Soup

  • Crush enough tortilla chips to make 3 tablespoon and set aside.
  • Heat a Dutch oven over medium heat, and add the vegetable oil.
  • Add onions and cook 3 minutes or until softened and translucent.
  • Add the jalapeños and cook an additional 1 minute.
  • Add garlic and cook 30 seconds.
  • Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper, and crushed corn tortilla chips.
  • If using chicken breasts, add them now, reduce the heat to low, and simmer for 20 minutes or until chicken is cooked through.
  • Remove chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)
  • Add lime juice and heavy cream. Stir well and season with salt & pepper. Cook until heated through.

To Serve

  • Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro.
  • Serve a wedge of lime and a few slices of avocado.

Nutrition

Serving: 1bowlCalories: 399kcalCarbohydrates: 29gProtein: 29gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 90mgSodium: 763mgPotassium: 1004mgFiber: 6gSugar: 5gVitamin A: 1064IUVitamin C: 24mgCalcium: 108mgIron: 4mg
Keyword chicken soup, comfort food, Creamy Chicken Tortilla Soup, fall soup, Tex-Mex soup, tortilla soup
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