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Creamy Chicken Tortilla Soup

Overhead shot of creamy chicken tortilla soup, topped with tortilla strips, avocado, and cilantro.

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A comforting and flavorful creamy chicken tortilla soup, perfect for a cozy weeknight dinner. This easy recipe uses rotisserie chicken and can be made on the stovetop or in a slow cooker.

Ingredients

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  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 6 cups chicken broth
  • 2 cups shredded cooked chicken (from rotisserie chicken)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies, undrained
  • 8 oz cream cheese, softened
  • Salt and black pepper to taste
  • For serving: tortilla strips, shredded cheese, sour cream, avocado, cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  3. Pour in chicken broth, shredded chicken, black beans, corn, and diced tomatoes with green chilies. Bring to a simmer.
  4. Reduce heat to low and stir in cream cheese until melted and smooth.
  5. Season with salt and black pepper to taste.
  6. Serve hot, topped with your favorite garnishes like tortilla strips, shredded cheese, sour cream, avocado, and cilantro.

Notes

  • For a slow cooker version, combine all ingredients except cream cheese in a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Stir in cream cheese during the last 30 minutes of cooking.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • To make your own tortilla strips, cut corn tortillas into thin strips, toss with a little oil, and bake at 375°F (190°C) for 8-10 minutes until crisp.

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