Quick Creamy Chicken Tortilla Soup: Weeknight Delight (Print Version)

Creamy Chicken Tortilla Soup is a weeknight lifesaver! Learn my secret for a rich, flavorful bowl that comes together faster than takeout.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Dairy-free option available

# Ingredients:

→ Soup Base & Chicken

01 - 1 tbsp olive oil
02 - 1 lb boneless, skinless chicken breasts
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 4 cups low-sodium chicken broth

→ Flavor Boosters

06 - 1 (14.5 oz) can diced tomatoes, undrained
07 - 1 (4 oz) can mild green chiles, undrained
08 - 1 tsp chili powder
09 - 1 tsp ground cumin
10 - ½ tsp smoked paprika

→ Creaminess & Texture

11 - 1 (15 oz) can black beans, rinsed and drained
12 - 1 cup frozen corn
13 - 4 oz full-fat cream cheese, cubed
14 - ½ cup heavy cream

→ Garnish & Toppings

15 - Crispy tortilla strips
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Optional: avocado slices, sour cream, cotija cheese

# Instructions:

01 - First things first, get a nice big pot or Dutch oven on medium heat. Drizzle in a bit of olive oil. Toss in your chopped onion and let it soften, stirring occasionally, until it's translucent and smells sweet – about 5-7 minutes. This is where the magic starts, honestly. I usually get distracted here and almost burn them, so keep an eye on it! Then, add your minced garlic and cook for just another minute until fragrant. Don't let it brown, or it'll taste bitter, a mistake I've definitely made before.
02 - Now, let's get those spices in! Add the chili powder, cumin, and smoked paprika to the pot. Stir them around with the onions and garlic for about 30 seconds. You want to toast them just a little bit to release their aromas. My kitchen smells incredible at this point, like a warm hug! Pour in the chicken broth, diced tomatoes (undrained!), and the can of green chiles. Give it a good stir. This is the foundation of your creamy chicken tortilla soup, so make sure everything is well combined.
03 - Carefully add your boneless, skinless chicken breasts to the pot. Make sure they're mostly submerged in the liquid. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the chicken is cooked through and easily shredded. This is where I usually forget to stir and almost stick the chicken to the bottom, oops! Just give it a peek every now and then. While it's simmering, I sometimes prep my toppings, or just stare at the pot, waiting.
04 - Once the chicken is fully cooked, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should be super tender and fall apart easily. If it's tough, it needs more time! Return the shredded chicken to the pot. This is a messy step for me, I always get broth everywhere, but it's worth it for that perfect texture in your creamy chicken tortilla soup.
05 - Now for the good stuff! Stir in the corn and rinsed black beans. Bring the soup back to a gentle simmer. Next, add the cubed cream cheese. Stir constantly until the cream cheese is completely melted and incorporated, making the soup wonderfully smooth and creamy. This is crucial for that dreamy texture in your creamy chicken tortilla soup! Then, pour in the heavy cream and stir until everything is perfectly combined and heated through. Don't let it boil vigorously after adding the cream, or it might separate, a kitchen disaster I've lived through!
06 - Taste your creamy chicken tortilla soup and adjust the seasonings. Does it need more salt? A pinch of pepper? Maybe a bit more chili powder? Trust your taste buds! Ladle the hot soup into bowls. Top generously with crispy tortilla strips, fresh cilantro, and a squeeze of fresh lime juice. A dollop of sour cream or sliced avocado wouldn't hurt either, honestly! This is the moment you've been waiting for – a truly comforting bowl that smells absolutely incredible and just begs to be devoured.

# Notes:

01 - Don't rush the sautéing of the aromatics; that's where the flavor really builds, trust me.
02 - This soup freezes beautifully! Just hold off on adding the cream and tortilla strips until reheating.
03 - No chicken? Shredded turkey or even extra black beans work surprisingly well if you're in a pinch.
04 - A squeeze of fresh lime at the end? Game-changer. It brightens everything up, honestly.

# Equipment Needed:

01 - Large Dutch oven or stockpot
02 - sharp knife
03 - cutting board
04 - measuring cups and spoons
05 - ladle
06 - two forks for shredding chicken.

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 25-35g

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