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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup
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This is the ultimate, cozy weeknight soup! Unlike traditional tortilla soup, this easy recipe features a velvety, cheesy broth packed with tender shredded chicken, smoky spices, black beans, and corn. It’s a hearty, one-pot comfort food that’s ready in under an hour.

Ingredients

Scale

For the Soup

  • 1.5 lbs Boneless, Skinless Chicken Breast (or 3 cups pre-shredded rotisserie chicken)
  • 6 cups Low-Sodium Chicken Broth (or stock)
  • 1 Tbsp Olive Oil or Butter
  • 1 large Yellow Onion, diced
  • 1 medium Jalapeño, seeded and diced (optional, for mild heat)
  • 3 cloves Garlic, minced

Seasonings & Pantry

  • 1 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 (14.5 oz) can Diced Tomatoes with Green Chilies (Rotel), undrained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Corn, drained (or 1 cup frozen)
  • Salt and Freshly Ground Black Pepper

For the Creaminess

  • 1/3 cup Masa Harina (fine corn flour, for thickening)
  • 1 cup Milk (or Half-and-Half)
  • 1/2 cup Heavy Cream
  • 1/3 cup Sour Cream (for stirring in at the end)

Garnish & Serving

  • Shredded Cheddar or Pepper Jack Cheese
  • Corn Tortilla Strips or Chips
  • Diced Avocado
  • Fresh Cilantro and Lime Wedges

Instructions

  1. Sauté Aromatics: Heat oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño and cook for 3–5 minutes until softened. Stir in the minced garlic for 30 seconds until fragrant.
  2. Add Flavor: Stir in the chili powder, cumin, and smoked paprika and cook for one minute.
  3. Build Broth: Pour in the chicken broth, diced tomatoes with green chilies (Rotel), and add the whole chicken breasts (or thighs). Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 15-20 minutes).
  4. Shred Chicken: Remove the chicken, shred it using two forks, and set aside.
  5. Thicken Soup: In a separate bowl, whisk together the masa harina and milk until smooth. Pour this mixture into the simmering soup base and cook, stirring frequently, until the soup slightly boils and thickens.
  6. Finish & Cream: Stir in the shredded chicken, black beans, and corn. Reduce the heat to low. Gently stir in the heavy cream and the sour cream until fully incorporated and the soup is heated through. Do not let the soup boil after adding the cream. Season with salt and pepper to taste.
  7. Serve: Ladle into bowls. Garnish generously with crispy tortilla strips, shredded cheese, a dollop of sour cream, and a squeeze of lime juice.

Notes

Serving Suggestions

  • Serve with a side of guacamole and extra tortilla chips.
  • A crisp, simple side salad with a lime vinaigrette makes a perfect pairing.

Tips & Tricks

  • Shredded Chicken Shortcut: Use rotisserie chicken for a 30-minute total meal. Skip the simmering step and add the shredded chicken in Step 6.
  • Thickening Alternatives: If you don’t have Masa Harina, substitute with 2 tablespoons of all-purpose flour or cornstarch whisked into the milk.
  • Spice Level: To increase heat, use a second jalapeño or a pinch of cayenne pepper/hot sauce. For less spice, omit the jalapeño.

Storage & Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat. Avoid boiling as the dairy in the soup may separate or curdle.
  • Freezing: Not Recommended. Due to the high dairy content (cream and sour cream), the soup’s texture will likely become grainy when frozen and thawed.

Find it online: https://new.projuktigeek.com/creamy-chicken-tortilla-soup/

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