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To create a rich and tasty creamy chicken tortilla soup, you need key ingredients. First, you need chicken. I use one pound of boneless, skinless chicken breasts. The chicken gives flavor and protein.

Creamy Chicken Tortilla Soup

Warm up your evenings with the delicious and comforting creamy chicken tortilla soup! This easy recipe is packed with flavor and nutritious ingredients like chicken, black beans, and corn. Discover step-by-step instructions, helpful tips, and fun variations to suit any taste. Whether you want to spice it up or keep it classic, this soup is sure to satisfy. Click through now to explore this mouthwatering recipe and bring goodness to your table today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 cup corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 cup heavy cream

2 tablespoons olive oil

Salt and pepper to taste

Tortilla chips for garnish

Fresh cilantro, chopped (for garnish)

Avocado slices (for garnish)

Instructions
 

Sauté the Chicken: In a large pot, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Sauté for about 5-7 minutes until brown on both sides. Remove from the pot and set aside to cool slightly before shredding.

    Cook the Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

      Combine Ingredients: Add the diced tomatoes (with juices), chicken broth, corn, black beans, cumin, chili powder, and smoked paprika to the pot. Stir well to combine and bring the mixture to a simmer.

        Shred the Chicken: While the soup is simmering, shred the cooked chicken into bite-sized pieces. Once the soup has simmered for about 10 minutes, return the shredded chicken to the pot.

          Add Cream: Reduce heat to low and slowly stir in the heavy cream. Allow the soup to cook for an additional 5 minutes, stirring occasionally. Season with more salt and pepper if needed.

            Serve: Ladle the soup into bowls. Top with crushed tortilla chips, chopped fresh cilantro, and slices of avocado.

              - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6