Description
This Creamy Chicken Tortilla Soup with Black Beans is a flavorful, hearty dish that combines tender shredded chicken, black beans, corn, and a blend of warm spices in a creamy chicken broth. Perfectly seasoned and garnished with crunchy tortilla strips, fresh cilantro, and lime wedges, it delivers a comforting restaurant-quality meal in just 30 minutes.
Ingredients
Scale
Soup Base
- 2 cups cooked chicken, shredded (rotisserie works perfectly)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- ¾ cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Garnishes
- Tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices or a spoon of sour cream
Instructions
- Build the flavor base: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 4 to 5 minutes until softened and lightly golden. Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Toast the spices: Add the chili powder, ground cumin, and smoked paprika to the pot, stirring continuously for about 30 seconds. This releases the spices’ aroma and deepens the flavor.
- Add the main ingredients: Stir in the shredded cooked chicken, rinsed black beans, drained corn, and chicken broth. Season lightly with salt and freshly ground black pepper to your taste.
- Simmer: Bring the soup up to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered for 10 to 15 minutes, allowing the flavors to meld beautifully.
- Make it creamy: Lower the heat further and stir in the heavy cream. Warm the soup gently without boiling it to keep the cream smooth and prevent curdling. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and top generously with crunchy tortilla strips, freshly chopped cilantro, and a squeeze of lime juice. Optionally, add avocado slices or a dollop of sour cream for extra creaminess and texture.
Notes
- Use rotisserie chicken for quick preparation, but any cooked chicken works well.
- Rinse and drain canned beans and corn to reduce sodium and improve texture.
- Adjust the spice levels by modifying the chili powder according to your heat preference.
- Heavy cream can be substituted with half-and-half for a lighter version.
- For added zest, sprinkle some shredded cheese on top before serving.
