By Creamy Chicken Tortilla Soup is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Creamy Chicken Tortilla Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Creamy Chicken Tortilla Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
3 cups chicken broth
2 cups cooked, shredded chicken
1 (15-ounce) can diced tomatoes with green chilies
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
1 cup heavy cream (or half-and-half)
4 ounces cream cheese, softened
Salt and pepper, to taste
For Garnish:
Crispy tortilla strips or crushed tortilla chips
Shredded cheese (cheddar or Monterey Jack)
Fresh cilantro, chopped
Lime wedges
Sliced avocado
PREPARATION STEPS
Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, red bell pepper, and green bell pepper. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
Add Spices:
Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to bloom the spices.
Build the Soup:
Pour in chicken broth and bring to a simmer. Add shredded chicken, diced tomatoes with green chilies, black beans, and corn. Stir to combine.
Incorporate Creaminess:
Reduce the heat to low. Stir in heavy cream and softened cream cheese, whisking until the cream cheese melts and the soup becomes creamy.
Season to Taste:
Adjust salt and pepper to your preference.
Serve:
Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, fresh cilantro, and a squeeze of lime. Add sliced avocado for an extra creamy touch.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
