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Easy 30-Minute Creamy Chicken Tortilla Soup Recipe

Close-up of a creamy, orange-hued tortilla soup recipe bowl filled with shredded chicken, black beans, corn, and crispy tortilla strips.
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Make this comforting, flavorful chicken tortilla soup on the stovetop in just 30 minutes. It uses simple ingredients for a satisfying, homemade meal perfect for busy weeknights.

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 fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups cooked, shredded chicken breast (rotisserie chicken works well)
  • 1/2 cup heavy cream or half-and-half (optional, for creaminess)
  • Salt and black pepper to taste
  • 6 corn tortillas, cut into thin strips (for topping)
  • Vegetable oil for frying

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the tortilla strips and fry, stirring often, until golden brown and crisp, about 3 to 5 minutes. Remove the strips with a slotted spoon and place them on a paper towel-lined plate to drain. Sprinkle lightly with salt. Set aside for serving.
  2. In the same pot, add the olive oil. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  3. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, diced tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer.
  5. Stir in the rinsed black beans and the shredded cooked chicken. Continue to simmer for 10 minutes to allow flavors to combine.
  6. If using, stir in the heavy cream or half-and-half. Heat through gently, but do not boil after adding cream. Season with salt and pepper to your taste.
  7. Ladle the soup into bowls. Top each serving generously with the reserved crispy tortilla strips, and add your favorite garnishes like avocado, shredded cheese, or a squeeze of fresh lime juice.

Notes

  • For a smoky flavor boost, add 1/4 teaspoon of chipotle powder with the other spices.
  • If you prefer not to fry the tortillas, you can bake the strips at 375°F (190°C) for 8-10 minutes until crisp, or use store-bought tortilla chips as a quick substitute.
  • This recipe is great for meal prep; store the crispy tortilla strips separately to prevent them from getting soggy.

Nutrition

Find it online: https://bringdish.com/tortilla-soup-recipe/