Creamy Chicken Tortilla Soup Recipe
This creamy chicken tortilla soup is an easy 30-minute stovetop soup that's perfectly spiced and loaded with hearty ingredients like shredded chicken, black beans, tomatoes, and corn.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 poblano pepper diced
- 3 garlic cloves grated or minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt or to taste
- Black pepper to taste
- 10 ounces canned tomatoes with green chiles such as Rotel
- 1 1/2 cups frozen fire roasted corn
- 15 ounces canned black beans drained and rinsed
- 15 ounces red enchilada sauce
- 32 ounces low sodium chicken broth
- 1/4 cup chopped cilantro
- 2 1/2 cups cooked shredded chicken
- 3 ounces cream cheese room temperature
- 1 lime juiced
- 1/2 cup plain full fat Greek yogurt room temperature
Instructions
- Add the olive oil to a Dutch oven or large pot and heat it over medium-high heat.
- Add in the onion and poblano and cook for 3 minutes then add in the garlic, dried spices, salt and pepper. Cook for another minute.
- Add the tomatoes, corn, beans, enchilada sauce, chicken broth, and cilantro into the pot. Stir everything together and bring it to a boil. Lower the heat and simmer the soup with the lid on (slightly ajar) for 10 minutes.
- Stir the chicken and cream cheese into the soup until the cream cheese is melted and there's no more chunks, about 5 minutes.
- Turn off the heat and remove the pot from the burner. Stir in the lime juice and Greek yogurt until the yogurt is incorporated and the soup is creamy. Taste for seasoning and add additional salt if needed.
- Serve the soup topped with crushed tortilla chips, cheese, cilantro or toppings of your choice.
Notes
Storage and Reheating - The soup will keep in an airtight container for up to 4 days in the fridge. Reheat in the microwave or over low heat on the stove. Don't boil the soup or the dairy in it may get grainy. I don't recommend freezing the soup because the broth and dairy will separate and have a different consistency once defrosted.
Tips - Whole milk Greek yogurt should be used for this soup to prevent it from getting grainy when mixed in. Stir it in off the heat or temper the yogurt by adding some of the hot liquid into the yogurt and stirring it in until the yogurt is warm and closer to the temperature of the soup.
Nutrition
Calories: 384kcal | Carbohydrates: 39g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 1308mg | Potassium: 822mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1256IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 4mg