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Easy 30-Minute Creamy Chicken Tortilla Soup

Close-up of creamy chicken tortilla soup topped with shredded cheese, tortilla strips, and cilantro.
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This recipe delivers a comforting, hearty bowl of chicken tortilla soup that tastes like it simmered all day, but it comes together in just 30 minutes. It uses simple ingredients for a perfect weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, 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 fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • Salt and black pepper to taste
  • For Serving: Tortilla strips, shredded Monterey Jack cheese, avocado slices, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika to the pot. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth, fire-roasted tomatoes (with their juice), and green chiles (with their juice). Bring the mixture to a simmer.
  4. Stir in the frozen corn, rinsed black beans, and shredded chicken. Continue to simmer for 10 minutes to allow the flavors to blend.
  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 add salt and pepper as needed.
  7. Ladle the soup into bowls. Top each serving with homemade or store-bought tortilla strips, shredded cheese, avocado slices, fresh cilantro, and a squeeze of lime juice.

Notes

  • For quick, homemade tortilla strips, cut 4 corn tortillas into thin strips. Toss them with 1 teaspoon of olive oil and a pinch of salt. Bake at 375°F (190°C) for 8-10 minutes until crisp.
  • If you are using a slow cooker, combine all ingredients except the cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream just before serving.
  • This soup freezes well without the cream. Add the cream back in when reheating.

Nutrition

Find it online: https://cookincorner.com/easy-30-minute-chicken-tortilla-soup/