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Creamy One-Pot Chicken Tortilla Soup

A close-up of a rich, creamy tortilla soup bowl topped with avocado slices, cilantro, and crispy tortilla strips.
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Make this rich and comforting chicken tortilla soup on the stovetop in one pot. It delivers bold, restaurant-style flavor perfect for a quick weeknight dinner.

Ingredients

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  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/4 tsp smoked paprika
  • 1 (10 oz) can diced tomatoes with green chilies, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 4 cups low-sodium chicken broth
  • 1 lb cooked, shredded chicken breast
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • For serving: Corn tortillas, cut into strips, fried or baked until crisp
  • For serving: Sliced avocado, fresh cilantro, lime wedges, shredded Monterey Jack cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes with green chilies, black beans, and corn. Cook for 2 minutes, stirring occasionally.
  4. Pour in the chicken broth. 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 cooked chicken. Cook until the chicken is heated through, about 3 minutes.
  6. Reduce the heat to the lowest setting. Slowly stir in the heavy cream until the soup is fully incorporated and creamy. Do not boil after adding cream.
  7. Season the soup with salt and pepper to your preference.
  8. Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, avocado slices, fresh cilantro, and a squeeze of lime juice. Serve cheese on the side.

Notes

  • For crispy tortilla strips, toss corn tortillas cut into thin strips with 1 tablespoon of oil and a pinch of salt. Bake at 375F (190C) for 8-10 minutes, or until golden brown and crisp.
  • If you prefer a thicker soup, mash about 1/2 cup of the beans against the side of the pot before adding the broth.
  • This recipe works well for meal planning; store leftovers in the refrigerator for up to 4 days. For best results when reheating, add the cream just before serving.
  • If you are looking for alternatives to traditional cooking methods, consider how sous-vide precision cooker techniques might apply to preparing the chicken beforehand.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-one-pot-tortilla-soup/