Description
Discover the ultimate Creamy Chicken Tortilla Soup, a rich and comforting blend of shredded chicken, black beans, corn, and diced tomatoes simmered in a flavorful broth, finished with velvety heavy cream. This easy, weeknight-friendly recipe delivers bold Mexican-inspired taste with a creamy twist, perfect for chilly evenings. Ready in 30 minutes, it serves six and pairs beautifully with crunchy tortilla chips and melted cheese for a satisfying, hearty meal. Enjoy its warm aroma and bold flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup corn, frozen or canned
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese for topping
Instructions
- In a large pot combine chicken broth, black beans, diced tomatoes, and corn; bring to a boil.
- Add cumin and chili powder, simmer 5 minutes.
- Stir in shredded chicken and heat through.
- Reduce heat and whisk in heavy cream; simmer 10 minutes.
- Season with salt and pepper, serve with tortilla chips and cheese.
Notes
- Leftover soup freezes well for up to 3 months. Reheat gently and add a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Creamy Chicken Tortilla Soup, easy chicken soup recipe, tortilla soup chicken, quick Mexican soup, creamy soup recipe, chicken tortilla soup calories, family dinner soup, comforting chicken soup, how to make tortilla soup