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Creamy Chicken Tortilla Soup Recipe for Weeknight Dinners
Ayoub Bazzi

Creamy Chicken Tortilla Soup

This decadent Tex-Mex creamy chicken tortilla soup offers a perfect balance of shredded chicken, zesty aromatics, and a velvety broth. By using a simple roux base and high-quality chicken broth, this recipe creates a restaurant-quality meal in under an hour. It is a comforting, family-friendly dish that utilizes fresh ingredients for depth of flavor, ensuring a satisfying dinner on even the busiest weeknights. Perfect for cooler weather, this soup is approachable, nourishing, and easily customized with your favorite toppings like crispy turkey bacon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 lbs Chicken Breast
  • 6 cups Chicken Broth (low-sodium)
  • 1 cup Heavy Cream
  • 1 can Black Beans, rinsed and drained
  • 1 cup Corn (frozen or canned)
  • 4 oz Green Chiles
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Oregano
  • 3 slices Turkey Bacon, cooked and diced
  • 1 small Onion, diced
  • 2 cloves Garlic, minced

Method
 

  1. Boil the chicken breasts in a large pot until fully cooked and tender.
  2. Remove the chicken from the pot and shred it using two forks.
  3. Saute onions and garlic in a separate large Dutch oven until translucent.
  4. Add the cumin, chili powder, and oregano to the vegetables to toast the spices.
  5. Pour the chicken broth into the pot and bring the mixture to a gentle boil.
  6. Stir in the black beans, corn, and green chiles.
  7. Whisk in the heavy cream slowly to ensure a smooth, uniform texture.
  8. Add the shredded chicken back into the pot and simmer for ten minutes.
  9. Serve hot, garnished with diced turkey bacon.

Notes

Substitute chicken breast with rotisserie chicken to save time. Use half-and-half for a lighter creamy texture. Always toast your spices briefly in the onion mixture to release their essential oils.