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Bowl of creamy chicken tortilla soup garnished with tortilla strips and herbs

Creamy Chicken Tortilla Soup

Warm, creamy, and full of bright flavors, this soup is a quick weeknight winner, perfect for kids and adults alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (shredded) Use rotisserie chicken for convenience.
  • 1 cup chopped onion
  • 1 cup chopped bell peppers
  • 2 cloves garlic (minced)
  • 4 cups chicken broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 can corn (15 oz)
  • 1 can black beans (15 oz, rinsed and drained)
  • 1 cup cheddar cheese (shredded)
  • 8 oz cream cheese Warm slightly for easier mixing.
  • 1 tablespoon taco seasoning
  • Salt and pepper to taste Add salt last as broth can be salty.
  • Tortilla strips (for garnish)
  • Avocado (for garnish)
  • Cilantro (for garnish)

Method
 

Preparation
  1. In a large pot over medium heat, sauté onions, bell peppers, and garlic until soft.
  2. Add the chicken broth, diced tomatoes, corn, black beans, and taco seasoning; bring to a simmer.
  3. Stir in the shredded chicken and cream cheese, cooking until the cream cheese is melted and the soup is creamy.
  4. Mix in the cheddar cheese until melted; season with salt and pepper to taste.
  5. Serve hot, garnished with tortilla strips, avocado, and cilantro.

Notes

For a lighter version, use reduced-fat cream cheese or a dairy-free alternative. Can be made vegetarian by using vegetable broth and omitting chicken.