This Creamy Chicken Tortilla Soup

Ingredients

2 tbsp olive oil or butter

1 medium onion, diced

3 cloves garlic, minced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 jalapeño, seeded & minced (optional for spice)

1 ½ tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

1 tsp salt (or to taste)

½ tsp black pepper

4 cups chicken broth

2 cups cooked shredded chicken (rotisserie or boiled)

1 (14 oz) can diced tomatoes (with juices)

1 (15 oz) can black beans, drained & rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup heavy cream (or half & half)

1 cup shredded cheddar or Monterey Jack cheese

¼ cup fresh cilantro, chopped

Juice of 1 lime

For Tortilla Strips:

4 corn tortillas, cut into thin strips

2 tbsp olive oil

Salt to taste

Instructions

Step 1 – Make Tortilla Strips

Preheat oven to 375°F (190°C).

Toss tortilla strips with olive oil and a little salt.

Spread on a baking sheet and bake 10–12 minutes until golden and crispy. Set aside.

Step 2 – Cook Soup Base

Heat olive oil in a large pot over medium heat.

Sauté onion, garlic, bell peppers, and jalapeño for 5 minutes until softened.

Add cumin, chili powder, paprika, salt, and pepper; stir for 1 minute to release flavor.

Step 3 – Add Main Ingredients

Stir in chicken broth, shredded chicken, diced tomatoes, black beans, and corn.

Bring to a boil, then reduce heat and let simmer for 15 minutes.

Step 4 – Make It Creamy

Stir in heavy cream and shredded cheese until melted and smooth.

Add lime juice and cilantro. Taste and adjust seasoning.

Step 5 – Serve

Ladle soup into bowls, top with crispy tortilla strips, extra cheese, avocado slices, sour cream, or jalapeños if desired.

Cooking Tips

For extra creaminess, blend 1 cup of the soup (before adding cream/cheese) and stir it back in.

Swap heavy cream with cream cheese for a thicker texture.

Can be made in a slow cooker: cook everything (except cream and cheese) on LOW for 6–7 hrs, stir in cream/cheese at the end.