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Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup with a glossy, spiced broth, tender shredded chicken, and melty Monterey Jack. Simmered with fire-roasted tomatoes and black beans, then finished with heavy cream and lime for a smoky, creamy bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 4 cup chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1.5 lb boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1 lime juice
  • 0.25 tsp salt and black pepper, to taste
Toppings
  • 1 crispy tortilla strips
  • 1 sliced avocado
  • 2 tbsp fresh cilantro, chopped
  • 0.5 cup extra shredded cheese
  • 1 lime wedges
  • 2 tbsp sour cream

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Heat the olive oil in a large pot or Dutch oven over medium heat, then add the diced onion and cook 4–5 minutes until softened (no browning needed).
  2. Stir in the minced garlic, diced jalapeño, ground cumin, chili powder, and smoked paprika, and cook 1 minute until fragrant.
  3. Pour in the chicken broth, add the fire-roasted diced tomatoes, black beans, and frozen corn, then nestle the chicken breasts into the liquid.
  4. Bring the mixture to a boil, then reduce heat and simmer, covered, 20–25 minutes, until the chicken reaches 165°F and shreds easily.
Finish creamy and serve
  1. Remove the chicken, shred it with two forks, and return the shredded chicken to the pot.
  2. Stir in the heavy cream and shredded Monterey Jack cheese, stirring until melted so the broth turns glossy and creamy.
  3. Squeeze in the lime juice and season with salt and black pepper to taste.
  4. Ladle into bowls and top with crispy tortilla strips, sliced avocado, chopped fresh cilantro, extra shredded cheese, and a dollop of sour cream; serve hot with lime wedges.

Notes

For best texture, shred the chicken while it’s still warm, then return it to the pot and simmer just long enough to heat through and thicken the broth. Store leftovers in the refrigerator up to 3–4 days; freeze soup (without tortilla strips and toppings) up to 2 months. For a lighter option, swap heavy cream for evaporated milk or half-and-half, stirring until smooth.