Description
This Creamy Chicken Tortilla Soup with Black Beans is a hearty and comforting dish that tastes just like it came from a restaurant. Featuring shredded chicken, black beans, corn, and a blend of smoky spices, this soup is finished with a creamy touch and topped with crispy tortilla strips, fresh cilantro, and zesty lime wedges for a vibrant and satisfying meal.
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 tablespoon olive oil
Spices
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Garnishes
- Tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices or a spoon of sour cream (optional)
Instructions
- Build the flavor base: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 4–5 minutes until softened and lightly golden. Stir in the minced garlic and cook for 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 release their aromas and deepen the flavors.
- Add the main ingredients: Stir in the shredded chicken, rinsed black beans, drained corn, and chicken broth. Season lightly with salt and freshly ground black pepper to taste.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 10–15 minutes to allow the flavors to meld together.
- Make it creamy: Lower the heat further and stir in the heavy cream. Heat gently without allowing the soup to boil to prevent curdling. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, chopped fresh cilantro, and a generous squeeze of lime juice. Optionally, add avocado slices or a spoonful of sour cream for extra richness.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Rinse canned black beans well to reduce sodium and improve taste.
- If you prefer a spicier soup, add a pinch of cayenne pepper.
- Tortilla strips can be homemade by cutting corn tortillas into strips and baking or frying until crispy.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
