Velvety Chicken Tortilla Soup Delight
A creamy, cozy bowl of chicken tortilla soup that combines tender chicken, bold spices, and a silky texture, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 to 3 cups cooked shredded chicken (rotisserie works great)
- 1 medium onion, diced
- 3 cloves garlic, minced (or 1 to 2 teaspoons garlic paste)
- 4 cups chicken broth
- 1 can diced tomatoes (14 to 15 oz) with juices
- 1 small can green chiles (4 oz) (mild or hot)
- 1 to 1.5 cups corn (frozen or canned and drained)
- 1 can black beans or pinto beans (drained and rinsed, optional)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 oz cream cheese, cubed (or 1 cup heavy cream)
- 1 whole lime plus extra wedges for serving
- tortilla strips, crushed tortilla chips, or small corn tortillas to crisp up
- 1 tablespoon olive oil or avocado oil
Thickening Option
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
Preparation
- Heat oil in a big pot on medium heat. Add onion and cook until soft and glossy, about 4 to 5 minutes. Stir in garlic for about 30 seconds.
- Pour in chicken broth, diced tomatoes, and green chiles. Add cumin, chili powder, smoked paprika, salt, and pepper. Bring to a gentle simmer.
- Stir in corn and beans (if using). Add chicken. If using raw chicken, cook until done (12 to 15 minutes). Shred chicken and return to the pot.
- Turn heat to low and add cream cheese cubes, stirring until melted. If using heavy cream, add it slowly while keeping heat low.
- Squeeze lime juice into the soup. Taste and adjust seasoning. Add more lime or salt if needed.
- Serve in bowls topped with tortilla strips or crushed chips.
Notes
Keep the heat low when adding dairy to avoid grainy texture. Use rotisserie chicken for quick preparation. Store leftovers in an airtight container for up to 4 days, reheating on low and adding broth if too thick.