Easy Creamy Chicken Tortilla Soup (Print version)
A cozy one-pot creamy chicken tortilla soup with rotisserie chicken, beans, corn, tomatoes, and crisp tortilla strips.
# Ingredients:
For the soup
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
1 jalapeno, seeded and minced
04 -
3 cloves garlic, minced
05 -
2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon smoked paprika
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon black pepper
10 -
5 cups (1.2 L) low-sodium chicken broth
11 -
1 can (14.5 oz/411 g) fire-roasted diced tomatoes
12 -
1 can (4 oz/113 g) diced green chiles
13 -
5 small corn tortillas, torn into pieces
14 -
3 cups (360 g) shredded cooked chicken
15 -
1 can (15 oz/425 g) black beans, rinsed and drained
16 -
1 cup (165 g) corn kernels, frozen or canned
17 -
4 oz (113 g) cream cheese, cubed and softened
18 -
1 tablespoon fresh lime juice
For serving
19 -
Crisp tortilla strips or crushed tortilla chips
20 -
1 avocado, diced
21 -
1/2 cup (55 g) shredded Monterey Jack cheese
22 -
1/4 cup chopped fresh cilantro
23 -
Lime wedges
# Instructions:
01 -
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and jalapeno and cook for 4-5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
02 -
Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir for 30 seconds so the spices warm in the oil.
03 -
Pour in the chicken broth, diced tomatoes, green chiles, and torn corn tortillas. Bring to a boil, then reduce to a steady simmer for 12-15 minutes, until the tortillas are very soft.
04 -
Use an immersion blender to blend the soup for 20-30 seconds, leaving some texture. For a smoother base, transfer 2 cups to a blender, blend carefully, and return it to the pot.
05 -
Stir in the shredded chicken, black beans, corn, and cream cheese. Simmer gently for 5-7 minutes, stirring often, until the cream cheese melts and the chicken is hot.
06 -
Stir in the lime juice and taste for salt. Ladle into bowls and top with tortilla strips, avocado, Monterey Jack, cilantro, and lime wedges.
# Good to know:
01 -
Use rotisserie chicken for the fastest version.
02 -
Add extra broth when reheating if the soup thickens in the fridge.
03 -
Top each bowl right before serving to keep the tortilla strips crisp.