Chicken tortilla soup is the kind of hearty, flavorful comfort dish that works for weeknight dinners, meal prep, or cozy weekends at home. This version is rich, creamy, slightly spicy, and loaded with shredded chicken, black beans, corn, tomatoes, and a blend of warm Mexican-inspired spices. It’s the perfect bowl when you want something satisfying yet easy to put together, and the toppings take it to another level — crispy tortilla strips, cilantro, sour cream, jalapeños, or shredded cheese.
This soup delivers layers of texture and flavor, from tender chicken to creamy broth and crunchy toppings. It’s one of those recipes that tastes even better the next day, making it ideal for leftovers. Whether you cook it on the stovetop, in a slow cooker, or in an Instant Pot, the result is always comforting and delicious.
Ingredients
• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and pepper to taste
• Tortilla strips for topping
• Sour cream, cilantro, jalapeños, or shredded cheese (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and bell pepper, cooking until softened and fragrant. Stir in the shredded chicken, corn, black beans, and diced tomatoes.
Pour in the chicken broth and season with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce to low heat and let it simmer so the flavors melt together.
Stir in the cream to create a rich, velvety texture. Allow the soup to simmer for a few minutes until it thickens slightly. Taste and adjust seasoning if needed.
Ladle the hot soup into bowls and finish with crispy tortilla strips, fresh cilantro, sour cream, or your favorite toppings.
Serving Suggestions
Chicken tortilla soup pairs perfectly with cornbread, warm rolls, quesadillas, or simple avocado slices. Add extra tortilla strips for crunch or a squeeze of lime for freshness. This soup can also be portioned into containers for meal prep, making it great for lunches throughout the week.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave. If you want to freeze it, leave out the cream and add it only when reheating to keep the soup from separating.