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Easy 30-Minute Creamy Chicken Tortilla Soup

Close-up of creamy chicken tortilla soup topped with crispy tortilla strips, avocado, and cilantro.
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Make this easy chicken tortilla soup for a comforting, flavorful weeknight dinner. This one-pot recipe uses simple ingredients and comes together in 30 minutes, perfect for busy evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper, to taste
  • 12 small corn tortillas, cut into thin strips
  • Vegetable oil for frying (about 1 cup)
  • For Serving: Shredded Monterey Jack cheese, avocado slices, fresh cilantro, lime wedges

Instructions

  1. Prepare tortilla strips: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. Set aside for topping.
  2. Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Simmer the soup base: Pour in the chicken broth and add the fire-roasted diced tomatoes (with their juice). Bring the mixture to a simmer.
  4. Add main ingredients: Stir in the rinsed black beans and corn kernels. Let the soup simmer for 10 minutes to allow flavors to combine.
  5. Add chicken and cream: Stir in the shredded cooked chicken and the heavy cream. Heat through gently, but do not boil after adding the cream. Season with salt and pepper to your taste.
  6. Serve: Ladle the hearty chicken tortilla soup into bowls. Top each serving generously with the crispy baked tortilla strips, shredded cheese, avocado slices, and fresh cilantro. Serve with lime wedges on the side.

Notes

  • For a quicker topping, you can bake the tortilla strips instead of frying. Toss strips with a little oil and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • This recipe is great for meal prep; store toppings separately and add just before serving to maintain crispness.

Nutrition

Find it online: https://cravybite.link/easy-chicken-tortilla-soup-recipe/