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Easy Creamy Chicken Tortilla Soup (Restaurant Style)

A close-up of a rich, creamy tortilla soup recipe bowl garnished with crispy tortilla strips, fresh cilantro, and avocado slices.
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Make this rich, creamy chicken tortilla soup at home. It is a hearty, flavorful weeknight meal ready in under 40 minutes and tastes like your favorite restaurant version.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 jalapeños, seeded and minced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 3 cups cooked, shredded chicken
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 12 corn tortillas, cut into thin strips (for frying)
  • Vegetable oil for frying

Instructions

  1. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the tortilla strips in batches and fry until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside for garnish.
  2. In the same pot, add 1 tablespoon of olive oil. Sauté the onion, bell pepper, and jalapeños until soft, about 5 minutes.
  3. Add the minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with juice). Bring the mixture to a simmer.
  5. Stir in the black beans and corn. Continue to simmer for 10 minutes to allow flavors to meld.
  6. Add the shredded chicken to the pot and heat through, about 5 minutes.
  7. Reduce the heat to low. Stir in the heavy cream until the soup is fully incorporated and heated through. Do not boil after adding cream.
  8. Season the soup with salt and pepper to your taste.
  9. Serve the soup hot, garnished generously with the crispy tortilla strips, fresh cilantro, avocado slices, and a wedge of lime.

Notes

  • For a quicker version, use pre-cooked rotisserie chicken for the shredded chicken.
  • If you prefer a less creamy soup, reduce the heavy cream amount or omit it entirely.
  • Add a squeeze of fresh lime juice to each bowl just before serving to brighten the flavor.
  • You can bake the tortilla strips instead of frying them for a lower-fat option. Toss strips with a little oil and bake at 375°F (190°C) until crisp.

Nutrition

Find it online: https://cookincorner.com/easy-creamy-tortilla-soup-recipe/