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The Ultimate Easy One-Pot Creamy Chicken Tortilla Soup (Ready in 30 Minutes)

A spoonful of creamy chicken tortilla soup showing melted cheese stretching between the spoon and the bowl.
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Make this hearty, comforting creamy chicken tortilla soup in one pot for a fast, family-friendly weeknight dinner. It uses simple ingredients for rich Southwestern flavor.

Ingredients

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  • 2 tablespoons 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 salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup frozen corn
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded cheddar cheese (for topping)
  • Tortilla strips (for topping)
  • Optional toppings: sour cream, fresh cilantro, lime wedges

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, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Add the rinsed black beans, undrained diced tomatoes and green chilies, and frozen corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let it simmer gently for 10 minutes to allow flavors to combine.
  5. Add the cubed cream cheese to the pot. Stir constantly until the cream cheese is completely melted and the soup is smooth and creamy.
  6. Stir in the heavy cream. Heat through for 2 minutes, but do not let the soup boil after adding the cream.
  7. Taste and adjust salt and pepper if needed. Serve hot, topped with shredded cheddar cheese, tortilla strips, and your choice of other toppings.

Notes

  • For the quickest meal, use pre-cooked rotisserie chicken. Shred about 3 cups of meat.
  • The cream cheese and heavy cream are key to achieving the rich, velvety texture you want in this soup.
  • If you prefer a thicker soup, you can use less broth or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup before adding the cream.
  • This recipe is great for meal planning; it reheats well on the stovetop or in the microwave. If you are looking for alternatives to cooking every night, consider using meal planning services.

Nutrition

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