Creamy Chicken Tortilla Soup

A bowl of soup on a wooden countertop with a spoon.

This creamy chicken tortillla soup is easier to make than you think. Made from scratch, this spicy, flavorful, and hearty soup is ready in less than 30 minutes.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Servings servings

Calories 429kcal

Author Heather

Equipment

Ingredients

2 tablespoon olive oil
1 onion diced
2 jalapeños diced
2 cloves garlic minced
15 ounces canned black beans drained and rinsed
15 ounces canned pinto beans drained and rinsed
14.5 ounces canned diced tomatoes with chiles
15 ounces canned corn drained
⅓ cup masa harina *
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon paprika
4 cups chicken broth
16 ounces boneless, skinless chicken breasts cubed
½ cup heavy cream
1 lime

Instructions

In a large stock pot over medium heat, add olive oil. Once heated, add diced onions and jalapeños. Cook for about 3 minutes, or until vegetables begin to brown. Add minced garlic and cook for an additional 30 seconds.
Add black and pinto beans, tomatoes, corn, masa harina, chicken broth, cumin, chili powder, and paprika to pot. Stir to combine.
Add cubed chicken breasts to soup. Stir to combine. Increase heat to medium-high and bring soup to a simmer. Cover, reduce heat to low, and cook for 4-5 minutes, or until chicken is cooked through.
Remove lid and add heavy cream. Slice lime in half and squeeze to add lime juice to soup. Stir to combine.
Remove from heat and serve. Optionally, top with cilantro, cheese, sour cream, avocados, or tortilla strips before serving.

Notes

*= masa harina can be found in the ethnic section of your local grocery store. If you cannot find masa harina, you can substitute with finely crushed corn tortillas instead.

Nutrition