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A pot of creamy chicken tortilla soup with a wooden ladel.
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Creamy Chicken Tortilla Soup

Warming, filling, and so comforting, this chicken tortilla soup is the perfect meal for a chilly night!
Cook Time40 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup, dutch oven soup, hearty soup, soup
Servings: 8 servings
Calories: 287kcal
Author: Laura Ascher

Equipment

Ingredients

  • 2 tablespoons avocado oil
  • 1 yellow onion diced
  • 1 red bell pepper seeded and diced
  • 1 jalapeño pepper seeded and diced
  • 3 cloves of garlic minced
  • 2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 14 ounces canned fire-roasted diced tomatoes undrained
  • 2 14-ounce cans black beans, rinsed and drained
  • 2 cups fully cooked chicken breasts shredded
  • 2 teaspoons smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon cayenne pepper or to taste
  • 4 ounces cream cheese softened and cut into small pieces
  • 1 cup frozen corn

Toppings

  • Fresh cilantro
  • Sour cream
  • Shredded cheese
  • Sliced avocado
  • Tortilla chips
  • Lime wedges
US Customary - Metric

Instructions

  • Heat the avocado oil in a large Dutch oven over medium heat. Add the onion, bell pepper and jalapeño and cook, stirring now and then, for 4 to 5 minutes, until softened. Stir in the garlic and cook about 1 minute, just until fragrant.
  • Sprinkle the flour over the vegetables and stir for 1 to 2 minutes. Slowly pour in the chicken broth, stirring as you go, until it's smooth.
  • Add the tomatoes with their juice, the black beans, shredded chicken, smoked paprika, chili powder, cumin, oregano, salt, pepper and cayenne. Turn up the heat and bring it to a boil, then lower the heat, cover and let it simmer for 15 minutes.
  • Take off the lid and drop in the cream cheese. Stir until it's completely melted and the soup turns nice and creamy. Add the frozen corn and cook, uncovered, for 2 to 3 minutes, then taste for seasonings.
  • Ladle into bowls and pile on your favorite toppings like cilantro, sour cream, shredded cheese, sliced avocado, a squeeze of fresh lime and a big handful of crunchy tortilla chips. Enjoy!

Notes

  • Chicken: I used shredded cooked chicken breasts in this soup. A rotisserie chicken or even leftover turkey works perfectly too; just shred about 2 cups and add it in step 3!
  • Oil: I do use avocado oil in this recipe, but if you don't have it, canola, vegetable or olive oil all work great.
  • Beans: I like two cans of black beans, but you can swap one can for pinto or navy beans. They both work well and it's a nice way to use up what's already in your pantry.
  • Cream cheese: I use a block of cream cheese, and regular or the ⅓ less fat kind both melt in nicely. Skip the whipped tub, though, since it doesn't melt into the soup the same way.
  • Heat: With the jalapeño seeded, this soup has a nice gentle warmth that most everyone can handle. If you like it spicier, leave a few seeds in or add a little extra cayenne, and if you don't like any heat at all, you can leave the cayenne out completely!
  • Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Warm it back up over low heat and don't let it boil, and add a splash of broth if it thickened up overnight.
  • Freezing: I don't recommend freezing it once the cream cheese is in, because the dairy can turn grainy when it thaws. If you want a batch for the freezer, freeze it right after the simmer in step 3, then stir in the cream cheese and corn when you warm it back up!