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The Ultimate 30-Minute Creamy Chicken Tortilla Soup

A close-up of a bowl of creamy tortilla soup topped with shredded chicken, avocado cubes, black beans, and crispy tortilla strips.
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Make this rich, comforting, and flavorful creamy chicken tortilla soup in just 30 minutes. This one-pot recipe is perfect for busy weeknights and delivers a restaurant-style experience at home.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, 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 diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken breast
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup heavy cream (or half-and-half for lighter version)
  • Salt and black pepper to taste
  • For Serving: Crispy tortilla strips, shredded Monterey Jack cheese, fresh cilantro, avocado slices, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper 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.
  3. Pour in the chicken broth, diced tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer.
  4. Stir in the shredded chicken, rinsed black beans, and corn. Continue to simmer for 10 minutes, allowing the flavors to combine.
  5. 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.
  6. Taste the soup and adjust seasoning with salt and pepper as needed.
  7. Ladle the soup into bowls. Top each serving with crispy tortilla strips, cheese, cilantro, and avocado slices. Serve immediately with lime wedges on the side.

Notes

  • To make quick crispy tortilla strips, cut 4 corn tortillas into thin strips. Toss lightly with 1 tablespoon of oil and a pinch of salt. Bake at 375°F (190°C) for 8-10 minutes until crisp.
  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can substitute rotisserie chicken for the cooked shredded chicken to save time.
  • This recipe works well in a slow cooker; combine all ingredients except cream, cook on low for 4-6 hours, then stir in cream before serving.

Nutrition

Find it online: https://hearthbite.com/easy-creamy-chicken-tortilla-soup/