Creamy Chicken Tortilla Soup is not only packed with chicken, black beans, corn, and tomatoes but is also perfectly creamy and hearty! I think chicken tortilla soup is perfect anytime of year and this recipe is definitely my favorite for this delicious soup.
I have tried SO.MANY recipes for Creamy Chicken Tortilla Soup and have just never totally happy with any of them. So I decided to add the ingredients I love and my family loves, add a little cream, and then top it with all the delicious things! The result was the best tortilla soup I’ve ever made. I know…I know….that’s a big statement!! But this soup really is delicious and hearty with all the best flavors.
I wanted this recipe to also be a soup we could make and eat year-round. Add fresh corn straight from the cob during the summer, throw in some gorgeous, heirloom tomatoes and top with ripe avocados. It really doesn’t get much fresher than that!
How to make Creamy Chicken Tortilla Soup:
- First, cook the chicken breasts. Add chicken breasts to an oven-proof dish. Drizzle with a good amount of olive oil and then sprinkle with 1 1/2 tbsp of chili powder, 1 tbsp of cumin, 1 tsp of paprika, and salt and pepper. Cook at 350 for 20-25 minutes until chicken is no longer pink on the inside.
- While your chicken cooks, add 2 tbsp of olive oil to a soup pot. When it is hot, add 1/2 a diced onion and 3-4 cloves of minced garlic (if you don’t like garlic, add a little less. We’re big garlic fans at our house!).
- Add a 28 oz can of crushed tomatoes and one can of fire-roasted, diced tomatoes (or 1-2 large fresh tomatoes, diced). Stir everything together.
- Add cans of black beans and corn (or fresh corn off the cob if in season) and 3 cups of chicken broth.
- Add the following seasonings: 2 tbsp of chili powder, 1 1/2 tbsp of cumin, 1 tsp of coriander, a pinch of cayenne.
- Stir together, bring to a boil and then turn the heat down to simmer for 15-20 minutes.
- While the soup is simmering, shred your cooked chicken. I like about 2 cups of chicken in the soup but add more or less as you prefer. Save the rest of the chicken for sandwiches, wraps, or salads.
- After 15-20 minutes, add the chicken to the soup and 1 cup of heavy cream. Keep the heat low and let the flavors cook together a few more minutes.
- Ladle soup in bowls and top with fresh avocado, sliced jalapeños, sour cream, and crispy tortilla strips.
Creamy Chicken Tortilla Soup
Ingredients
- 2-3 chicken breasts
- 1/2 onion, diced
- 2-3 cloves of garlic, minced
- 3 cup chicken broth
- 28 oz crushed tomatoes
- 1 can black beans
- 1 can fire roasted diced tomatoes
- 1 cup heavy cream
- 3 1/2 tbsp chili powder
- 2 1/2 tbsp cumin
- 1 tsp paprika
- 1 tsp coriander
- salt & pepper
- Optional toppings: avocado, sour cream, shredded cheese, jalapeno, crispy tortilla strips
Instructions
For the chicken:
- Preheat oven to 350°. Add chicken breasts to an oven-proof dish. Drizzle with a good amount of olive oil and then sprinkle with 1 1/2 tbsp of chili powder, 1 tbsp of cumin, 1 tsp of paprika, and salt and pepper. Cook at 350 for 20-25 minutes until chicken is no longer pink on the inside.
- While your chicken cooks, add 2 tbsp of olive oil to a soup pot. When it is hot, add 1/2 a diced onion and 3-4 cloves of minced garlic.
- Add a 28 oz can of crushed tomatoes and one can of fire-roasted, diced tomatoes (or 1-2 large fresh tomatoes, diced). Stir everything together.
- Add cans of black beans and corn (or fresh corn off the cob if in season) and 3 cups of chicken broth.
- Add the seasonings. Stir together, bring to a boil and then turn the heat down to simmer for 15-20 minutes.
- While the soup is simmering, shred your cooked chicken. I like about 2 cups of chicken in the soup but add more or less as you prefer. Save the rest of the chicken for sandwiches, wraps, or salads. After 15-20 minutes, add the chicken to the soup and 1 cup of heavy cream. Keep the heat low and let the flavors cook together a few more minutes.
- Ladle soup in bowls and top with fresh avocado, sliced jalapeños, sour cream, and crispy tortilla strips.
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