Print

Easy 30-Minute Creamy Chicken Tortilla Soup

A vibrant bowl of creamy chicken tortilla soup topped with crispy tortilla strips, avocado, and cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe guides you through making a comforting, creamy chicken tortilla soup quickly, perfect for busy weeknights. It uses simple ingredients for a rich, satisfying meal.

Ingredients

Scale
  • 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 salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream (or milk for a lighter version)
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 tablespoon fresh lime juice
  • Vegetable oil, for frying tortillas
  • 6 small corn tortillas, cut into thin strips
  • Toppings: shredded cheese, avocado slices, sour cream, 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, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes (with their juice), rinsed black beans, and corn. Cook for 2 minutes, stirring occasionally.
  4. Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to combine.
  5. Stir in the shredded chicken, heavy cream, cilantro, and lime juice. Heat through gently; do not boil after adding the cream.
  6. While the soup heats, prepare the tortilla strips. Heat about 1 inch of vegetable oil in a small skillet over medium-high heat.
  7. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle lightly with salt.
  8. Ladle the soup into bowls. Top each serving with crispy tortilla strips, shredded cheese, avocado, and a dollop of sour cream. Serve immediately with lime wedges.

Notes

  • For a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • If you skip frying the tortillas, you can bake or air fry the strips until crisp for a lower-fat option.
  • Use rotisserie chicken to make this a true quick weeknight soup, saving you significant prep time.

Nutrition

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