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Quick and Easy 30-Minute Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy tortilla soup recipe, topped with avocado cubes, tortilla strips, and cilantro.
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This recipe brings you a comforting, flavorful chicken tortilla soup that is ready fast, perfect for busy weeknights. We combine deep, familiar flavors with quick preparation for a satisfying meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, 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
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup heavy cream or cream cheese, softened (for creamy version)
  • Salt and black pepper to taste
  • Vegetable oil for frying tortilla strips
  • 6 corn tortillas, cut into thin strips
  • Toppings: avocado, shredded cheese, fresh cilantro, lime wedges

Instructions

  1. Prepare the crispy tortilla strips: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels. Lightly salt them. Set aside.
  2. Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Simmer the base: Pour in the chicken broth, diced tomatoes (with juice), and green chilies. Bring the mixture to a simmer.
  4. Add main components: Stir in the shredded chicken, black beans, and corn. Continue to simmer for 10 minutes to let the flavors combine.
  5. Make it creamy (optional): Reduce the heat to low. Stir in the heavy cream or softened cream cheese until fully melted and incorporated. Heat through gently; do not boil after adding dairy.
  6. Season: Taste the soup and add salt and pepper as needed.
  7. Serve: Ladle the soup into bowls. Top generously with your chosen toppings, including the crispy tortilla strips, avocado, cheese, and cilantro. Serve immediately with lime wedges.

Notes

  • For a smoky flavor boost, use chipotle powder instead of some of the chili powder.
  • If you skip the cream, you have a classic, non-creamy chicken tortilla soup that is lighter.
  • Use leftover cooked chicken or a store-bought rotisserie chicken to keep this a quick weeknight soup.
  • To make this recipe vegan, substitute vegetable broth and use a cashew cream or coconut milk for the creamy element.

Nutrition

Find it online: https://spoonsprout.com/tortilla-soup-recipe-quick-easy-30-minute/