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Easy 30-Minute Creamy Chicken Tortilla Soup

A close-up of a bowl of creamy, orange-hued tortilla soup recipe, topped with shredded chicken, black beans, corn, and crispy tortilla strips.
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Make this comforting, flavorful Chicken Tortilla Soup on a busy weeknight. This recipe uses shredded chicken for speed and delivers rich, satisfying taste in just 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 4 cups chicken broth
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • 12 corn tortillas, cut into thin strips (for frying)
  • Vegetable oil (for frying)

Instructions

  1. Prepare tortilla strips: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry 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: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, green chilies, cumin, oregano, and chili powder. Cook for 1 minute until fragrant.
  3. Simmer soup base: Pour in the chicken broth and add the fire-roasted tomatoes (undrained), black beans, and corn. Bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook for 10 minutes to allow flavors to meld.
  4. Add chicken and cream: Stir in the shredded chicken and heavy cream. Heat through gently, but do not allow the soup to boil after adding the cream. Season with salt and pepper to your taste.
  5. Serve: Ladle the soup into bowls. Top each serving generously with the crispy tortilla strips, and add your preferred fresh toppings like avocado, cilantro, or a squeeze of lime juice.

Notes

  • For a dairy-free option, substitute the heavy cream with full-fat canned coconut milk.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • You can bake the tortilla strips instead of frying them for a lower-fat option; toss strips with 1 teaspoon of oil and bake at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

Find it online: https://alchemychef.com/tortilla-soup-recipe/