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Creamy Chicken Tortilla Soup: A 40-Minute Comfort Feast

creamy chicken tortilla soup
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A rich and comforting creamy chicken tortilla soup with a hint of spice and crispy tortilla strips.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 avocado, diced (for garnish)
  • 1 lime, cut into wedges (for serving)
  • Tortilla strips (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, bell pepper, and jalapeño. Sauté until softened.
  3. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute.
  4. Pour in chicken broth and diced tomatoes. Bring to a simmer.
  5. Add black beans, corn, and shredded chicken. Simmer for 15 minutes.
  6. Stir in heavy cream and Monterey Jack cheese until melted.
  7. Season with salt and pepper.
  8. Serve hot, garnished with fresh cilantro, avocado, lime wedges, and tortilla strips.

Notes

  • Use rotisserie chicken for quicker prep.
  • Adjust spice level by adding or reducing jalapeño.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

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