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Quick & Easy One-Pot Creamy Chicken Tortilla Soup

A close-up of a bowl of creamy chicken tortilla soup, topped with shredded chicken, black beans, corn, and crispy tortilla strips.
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Make this comforting, creamy chicken tortilla soup in one pot for a fast, flavorful weeknight dinner. This recipe uses rotisserie chicken for speed.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, 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 diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 3 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • For Serving: Tortilla strips, shredded cheddar cheese, avocado, 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 bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth, diced tomatoes (with their juice), black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let it simmer for 5 minutes to allow the flavors to combine.
  5. Add the cubed cream cheese. Stir continuously until the cream cheese has fully melted and the soup base is smooth and creamy.
  6. Stir in the heavy cream or half-and-half. Heat through gently, but do not let the soup boil after adding the cream.
  7. Taste the soup and season with salt and pepper as needed.
  8. Serve hot. Top each bowl generously with crispy tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime juice.

Notes

  • For crispy tortilla strips, cut 4 corn tortillas into thin strips. Toss lightly with oil and salt, then bake at 375°F (190°C) for 8-10 minutes until golden and crisp.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • This recipe is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://mdlatdmm.com/creamy-chicken-tortilla-soup-easy-one-pot/