Description
This creamy chicken tortilla soup is a flavorful and comforting dish perfect for any occasion. Made with tender chicken breasts, fire-roasted tomatoes, black beans, corn, and a blend of aromatic spices, it combines a rich creamy texture with a zesty lime finish. Topped with shredded cheese, crispy tortilla chips, sour cream, fresh cilantro, and avocado, this soup delivers satisfying warmth and bold Mexican-inspired flavors in every bowl.
Ingredients
Scale
For the Soup
- 3 tbsp crushed corn tortilla chips (store-bought or homemade)
- 2 tbsp 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 (2 14.5-oz cans, such as Rotel)
- 11 oz canned corn kernels (1 can)
- 14.5 oz canned black beans, rinsed and drained (1 can)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- â…› tsp crushed red pepper flakes (optional, for extra spice)
- 3 boneless, skinless chicken breasts (or 3 cups cubed cooked chicken)
- 1 lime, juiced
- 1 cup heavy cream, room temperature (non-dairy works well too)
- Kosher salt and freshly ground black pepper, to taste
Toppings
- Shredded Mexican blend cheese
- Additional corn tortilla chips
- Sour cream
- Chopped fresh cilantro
- Sliced avocado
- Lime wedges
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the diced onion and jalapeño peppers, sautéing until softened and fragrant, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute until aromatic.
- Add Liquids and Seasonings: Pour in the chicken broth, fire-roasted diced tomatoes and green chilies, canned corn kernels, and rinsed black beans. Stir in chili powder, ground cumin, smoked paprika, crushed red pepper flakes (if using), and season with kosher salt and freshly ground black pepper to taste.
- Cook Chicken: Add the boneless, skinless chicken breasts to the pot. Bring the soup to a gentle boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Shred Chicken and Add Cream: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot. Stir in the fresh lime juice and heavy cream until fully incorporated, heating through but not boiling to avoid curdling.
- Serve and Garnish: Ladle the creamy chicken tortilla soup into bowls. Top each serving with shredded Mexican blend cheese, extra crushed corn tortilla chips, sour cream, chopped cilantro, sliced avocado, and lime wedges for squeezing. Serve hot and enjoy!
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk or a non-dairy cream alternative.
- Adjust the spice level by adding more or fewer jalapeños and red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Homemade crushed tortilla chips add an extra crispy texture and flavor.
- Use cooked rotisserie chicken as a shortcut to reduce cook time.
