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Creamy chicken tortilla soup with shredded chicken, black beans, corn, and tortilla strips

Creamy Chicken Tortilla Soup

5 from 1 vote
This creamy chicken tortilla soup is rich, comforting, and packed with bold flavors. Made with tender chicken, warm spices, crushed tomatoes, and a creamy base, it’s the perfect cozy meal for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: dinner
Cuisine: Mexican, tex-mex
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons neutral oil such as avocado oil
  • 1 medium yellow onion diced small
  • 2 medium carrots peeled and diced small
  • 1 red bell pepper seeded and diced small
  • 2 tablespoons garlic minced
  • 2 teaspoons chili powder
  • 1½ teaspoons coriander
  • 1 teaspoon cumin
  • 1½ teaspoons oregano
  • 2 teaspoons paprika
  • ¾ teaspoon cayenne
  • 1 14 oz. can crushed tomatoes
  • 4 teaspoons salt
  • 6 cups chicken stock
  • 2 cups heavy cream
  • 10 –12 small corn tortillas torn by hand
  • 1 –2 pounds rotisserie chicken shredded
  • 1 15 oz. can corn, drained
  • 1 15 oz. can black beans, drained and rinsed
  • Freshly cracked black pepper to taste
  • Sour cream colby jack cheese, avocado, fresh cilantro, and crushed tortilla chips/strips for serving

Method
 

  1. In a large heavy-bottomed Dutch oven, heat oil over medium heat. Add in the onions and cook until translucent, approximately 5 minutes.
  2. Add in the carrots, red bell pepper, and garlic. Cook for another 5–8 minutes until slightly tender, stirring frequently. Add in all the spices and cook for 30 seconds.
  3. Pour in the crushed tomatoes and cook for another 5 minutes. Season with salt, then add in the chicken stock. Bring to a simmer and cook until carrots are completely tender, approximately 10–12 minutes.
  4. Add in the heavy cream and torn tortillas. Simmer for another 8–10 minutes. Using a stick blender or transferring to a heat-proof blender, blend until mixture is smooth.
  5. Taste for seasoning, then stir in the shredded chicken, corn, and black beans. Turn off the heat and stir to combine.
  6. Garnish with sour cream, cheese, avocado, cilantro, and crushed tortilla chips or strips before serving.

Notes

The more tortillas you use in this recipe, the thicker the consistency will be. Adjust the number of tortillas based on your desired thickness.