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This creamy chicken tortilla soup recipe is a Mexican inspired treat that's ready
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Creamy Chicken Tortilla Soup

This Mexican-inspired creamy chicken tortilla soup is a hearty, comforting meal perfect for busy weeknights. Featuring tender shredded chicken, black beans, sweet corn, and a velvety broth infused with aromatic spices, this recipe strikes the perfect balance between savory depth and bright, fresh flavors. Finished with a splash of cream and a crunch of tortilla strips, it is a satisfying dish that comes together in under forty minutes without the use of alcohol or pork products.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breast, poached and shredded
  • 4 cups low-sodium vegetable broth
  • 15 oz black beans, rinsed and drained
  • 1 cup corn kernels
  • 0.5 cup heavy cream
  • 2 cups tortilla strips
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Fresh lime and cilantro for garnish

Method
 

  1. Sauté diced onions, bell peppers, and garlic in a large pot until translucent and fragrant.
  2. Add chili powder, cumin, and smoked paprika to the vegetables and sauté for sixty seconds to bloom the spices.
  3. Pour in the vegetable broth and bring the mixture to a gentle boil over medium heat.
  4. Stir in the rinsed black beans, corn, and shredded chicken to incorporate thoroughly.
  5. Reduce the heat to low and simmer for fifteen minutes to allow flavors to meld.
  6. Whisk in the heavy cream slowly to achieve a smooth consistency.
  7. Ladle the hot soup into deep bowls and top with fresh tortilla strips, lime wedges, and cilantro.

Notes

Substitute heavy cream with coconut cream for a dairy-free alternative.
Store leftover soup in an airtight container for up to 3 days.
Add tortilla strips just before serving to maintain their crunch.