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Chicken tortilla soup is a beloved dish known for its comforting, hearty qualities. This creamy twist on the traditional recipe elevates it to a whole new level, making it the perfect choice for any occasion—whether it's a cozy family dinner or a festive gathering with friends.

Creamy Chicken Tortilla Soup in a Pot

Indulge in the cozy warmth of Creamy Chicken Tortilla Soup—your go-to for easy weeknight dinners this winter. This one-pot wonder combines tender chicken, zesty spices, and rich cream for a truly comforting dish thats perfect for festive gatherings or chilly evenings at home. With just 45 minutes from stovetop to table, you can savor each spoonful without the fuss. Try it tonight and keep this recipe handy for those busy nights ahead.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1-2 jalapeños, diced (adjust according to heat preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

1 pound boneless, skinless chicken breasts

4 cups chicken broth

1 (15 oz) can fire-roasted diced tomatoes

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

1 cup corn (fresh, frozen, or canned)

1 cup heavy cream

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortilla strips (for topping)

Sliced avocado (optional)

Instructions
 

Heat the Olive Oil: In a large pot over medium heat, add the olive oil. Once heated, add the diced onion, and sauté until translucent, about 4-5 minutes.

    Add Garlic and Peppers: Stir in the minced garlic, diced bell pepper, and jalapeños. Cook for an additional 3-4 minutes until the vegetables soften.

      Season the Base: Sprinkle in the ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir well to combine and cook for another minute until fragrant.

        Cook the Chicken: Nestle the chicken breasts into the pot. Pour in the chicken broth, ensuring the chicken is submerged. Add the fire-roasted diced tomatoes, black beans, and corn. Bring the mixture to a boil, then reduce to a simmer.

          Simmer: Cover the pot and let it simmer for 20-25 minutes, or until the chicken is cooked through and easily shreddable.

            Shred the Chicken: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

              Make it Creamy: Return the shredded chicken to the pot. Stir in the heavy cream and lime juice. Adjust seasoning with more salt, pepper, or lime juice if needed. Let the soup simmer for an additional 5 minutes to meld the flavors.

                Serve: Ladle the soup into bowls. Top with tortilla strips, chopped cilantro, and sliced avocado if desired. Enjoy!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8