Description
This creamy chicken tortilla soup with black beans is a comforting and flavorful dish that tastes like it came straight from a restaurant. Combining tender shredded chicken, black beans, corn, and a rich blend of spices, this soup is both hearty and satisfying. Finished with a splash of heavy cream and garnished with crispy tortilla strips, fresh cilantro, and lime wedges, it makes for a perfect weeknight meal or a cozy lunch.
Ingredients
Scale
Main Ingredients
- 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 an additional 30 seconds until fragrant.
- Toast the spices: Add the chili powder, ground cumin, and smoked paprika to the pot. Stir continuously for about 30 seconds to toast the spices and bring out their full flavor.
- Add the main ingredients: Stir in the shredded cooked chicken, rinsed black beans, drained corn, and chicken broth. Lightly season with salt and freshly ground black pepper to taste.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 to 15 minutes. This allows the flavors to meld and develop fully.
- Make it creamy: Lower the heat and stir in the heavy cream gently, heating it through without allowing the soup to boil. Taste the soup and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and top with crunchy tortilla strips or crushed chips, a sprinkle of fresh chopped cilantro, and a generous squeeze of lime. Optionally, add avocado slices or a spoonful of sour cream for extra creaminess.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- For a spicier soup, add a pinch of cayenne pepper or chopped jalapeños.
- To make it dairy-free, substitute heavy cream with coconut milk or a creamy plant-based alternative.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
