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Creamy chicken tortilla soup in a bowl. Garnished with avocado and tortilla strips.

BEST-EVER CHICKEN TORTILLA SOUP

Amelia
This Creamy Chicken Tortilla Soup recipe is the ultimate comfort food, packed with tender chicken, vibrant vegetables, and a rich, creamy broth. It's easy to customize with your favorite toppings and spice levels, making it a perfect choice for a cozy night in. This recipe will quickly become a family favorite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 6
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula
  • Two forks (for shredding chicken)
  • Ladle
  • Bowls for serving

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced red or green
  • 1 jalapeño, seeded and minced optional
  • 1 cup frozen or canned corn, drained
  • 6 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 ounces cream cheese, softened
  • 2 tablespoons fresh lime juice
  • Tortilla strips, for garnish
  • Avocado, for garnish
  • Sour cream, for garnish
  • Shredded cheese, for garnish
  • Cilantro, for garnish
  • Lime wedges, for garnish

Instructions
 

  • Season the chicken breasts with salt, pepper, chili powder, and cumin.
  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Sear the chicken on both sides until golden brown, about 3-4 minutes per side.
  • Remove the chicken from the pot and set aside to cool slightly.
  • Once cool enough to handle, shred it with two forks.
  • Add the diced onion, bell pepper, and jalapeño (if using) to the pot.
  • Sauté until softened, about 5-7 minutes.
  • Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano.
  • Cook for another minute until fragrant.
  • Pour in the chicken broth, diced tomatoes (undrained), tomato paste, corn, and black beans.
  • Stir well to combine.
  • Add the shredded chicken back to the pot.
  • Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour.
  • Reduce heat to low. Cut the softened cream cheese into cubes and stir into the soup until completely melted and smooth.
  • Stir in the fresh lime juice.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Ladle the soup into bowls and garnish with your favorite toppings such as tortilla strips, avocado, sour cream, shredded cheese, cilantro, and lime wedges.

Notes

For a richer flavor, sear the chicken well. Blooming the spices by cooking them with the vegetables enhances their aroma. Use high-quality, low-sodium chicken broth to control the saltiness. Ensure the cream cheese is fully softened for a smooth texture. Customize the soup with additional vegetables or adjust the spice level to your preference. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. If freezing, consider adding the cream cheese after thawing and reheating for the best texture.