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Ultimate 30-Minute Creamy Chicken Tortilla Soup (One-Pot)

Close-up of a bowl of creamy chicken tortilla soup topped with crispy tortilla strips, black beans, corn, and cilantro.
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Make this rich, velvety chicken tortilla soup in just 30 minutes. This easy, one-pot recipe is perfect for a cozy weeknight dinner and works well for meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream (or half-and-half)
  • Salt and black pepper to taste
  • For serving: Tortilla strips, avocado, cilantro, sour cream, shredded cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with their juice), black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the cooked, shredded chicken. Reduce the heat to low and let it simmer for 10 minutes so the flavors combine.
  5. Remove the pot from the heat. Stir in the heavy cream until the soup is fully incorporated and creamy. Season with salt and pepper to your taste.
  6. Ladle the soup into bowls. Serve immediately with your choice of toppings, such as crispy tortilla strips, diced avocado, fresh cilantro, and a dollop of sour cream.

Notes

  • For a slow cooker version, combine all ingredients except the heavy cream in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the heavy cream before serving.
  • To make this recipe gluten free, confirm your chicken broth and spices are certified gluten free.
  • Prepare homemade tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil, and baking at 375°F (190°C) for 8-10 minutes until crisp.
  • This soup freezes well without the cream added. Add the cream after reheating.

Nutrition

Find it online: https://kitchenslang.com/creamy-chicken-tortilla-soup-recipe/