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Creamy One-Pot Chicken Tortilla Soup Recipe

A close-up of a white bowl filled with rich tortilla soup recipe, topped with avocado, cilantro, and crispy tortilla strips.
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This easy, creamy chicken tortilla soup brings bold Mexican flavors to your table in one pot. It is a hearty, comforting meal perfect for weeknights.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 jalapeño pepper, seeded and minced
  • 3 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
  • 2 cups cooked, shredded chicken
  • 1/2 cup heavy cream (or half-and-half for lighter version)
  • Salt and black pepper to taste
  • For serving: Tortilla strips, avocado, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced jalapeño, garlic, cumin, chili powder, and smoked paprika to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the mixture to a simmer.
  4. Stir in the rinsed black beans and corn. Continue to simmer for 10 minutes to allow flavors to combine.
  5. Add the shredded cooked chicken to the soup. Heat through for 3 to 5 minutes.
  6. Reduce the heat to low. Stir in the heavy cream until fully incorporated and the soup is heated through but not boiling. Season with salt and pepper to your taste.
  7. Ladle the soup into bowls. Top each serving with crispy tortilla strips, sliced avocado, fresh cilantro, and a squeeze of lime juice.

Notes

  • For the best flavor, make your own tortilla strips by cutting corn tortillas into thin strips, tossing them with a little oil, and baking or air-frying until crisp.
  • If you prefer a spicier soup, leave some seeds in the jalapeño or add a dash of cayenne pepper with the other spices.
  • This recipe works well in a slow cooker; combine all ingredients except the cream and cook on low for 6 hours or high for 3 hours. Stir in the cream before serving.

Nutrition

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