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A green pot filled with creamy chicken tortilla soup, topped with sliced avocado, tortilla strips, a dollop of sour cream, lime wedges, and fresh cilantro, sitting on a beige cloth on a wooden table.
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5 from 8 votes

Creamy Chicken Tortilla Soup

This zesty Chicken Tortilla Soup combines tender shredded chicken, black beans (optional), and sweet corn in a rich, tomato broth. Finished with a squeeze of fresh lime, it is best served loaded with crispy tortilla strips, avocado, and cheddar cheese.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American, Mexican
Keyword: creamy chicken tortilla soup, creamy chicken tortilla soup recipe
Servings: 8 servings

Equipment

  • large dutch oven or pot
  • Immersion blender or regular blender

Ingredients

  • 3 tbsp olive oil
  • 1 rotisserie chicken shredded, skin removed
  • 2 carrots roughly chopped
  • 1 red bell pepper roughly chopped
  • 1/2 large yellow onion roughly chopped
  • 4 garlic cloves peeled, whole
  • 2 tbsp tomato paste
  • 1 cup tomato sauce
  • 1 packet taco seasoning (35g) reduced sodium
  • 7½ cups chicken broth reduced sodium
  • 1/2 cup heavy cream
  • 1 cup corn fresh or frozen
  • 1 lime juiced

Toppings

  • tortilla strips
  • cheddar cheese
  • green onions
  • avocado
  • cilantro
  • jalapeños
  • sour cream

Instructions

  • Start by finely dicing your carrots, red pepper, and onion.
  • Heat the olive oil in a large pot over medium heat. Incorporate the vegetables and sauté for 7–10 minutes, stirring regularly until tender.
  • Lower the heat and stir in the whole garlic cloves.
    Sauté for 2 minutes until fragrant, then incorporate the tomato paste.
    Continue cooking for about 3 minutes, or until the paste deepens into a rich, dark red.
  • Stir in the taco seasoning, corn, tomato sauce, and chicken stock. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–15 minutes, or until the vegetables are perfectly tender.
  • Once your veggies are soft, turn off the heat and use an immersion blender and blend the soup until smooth.
  • Add your heavy cream, and taste to see if it needs any additional seasionings.
  • Add the shredded chicken and fresh lime juice to the soup and stir one last time.
  • Serve and garnish with tortilla chips, cheddar cheese, green onions, avocado, cilantro, jalapeños and a dollop of sour cream.

Nutrition

Calories: 295kcal | Carbohydrates: 12g | Protein: 24g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 1281mg | Potassium: 332mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3497IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 1mg
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