Creamy Chicken Tortilla Soup: 5-Minute Easy Mexican Delight

If you’re craving a dish that combines rich flavors, creamy textures, and a spicy kick, then this Creamy Chicken Tortilla Soup is the perfect meal for you. It blends the heartiness of chicken soup with the bold, zesty elements of a traditional Mexican soup, creating a warm, comforting dish perfect for any time of the year. Whether you’re a fan of classic tortilla soup or looking to add more variety to your weekly dinners, this soup recipe offers a delicious blend of black beans, corn, and diced tomatoes with a touch of spice, making it a must-try.

• 2 cups cooked, shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with juice
• 1 cup corn (fresh, frozen, or canned)
• 1 can (4 oz) green chilies
• 1 can (10.5 oz) cream of chicken soup
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: 1 cup heavy cream for extra creaminess
• Tortilla chips, for topping
• Shredded cheese, avocado slices, cilantro, and sour cream for garnish

1. Sauté Ingredients: In a large pot, heat olive oil over medium heat. Add the shredded chicken, green chilies, and spices (chili powder, cumin, salt, and pepper). Stir well to combine the flavors.
2. Add Liquids: Pour in the chicken broth and cream of chicken soup. Stir until the cream of chicken soup is fully dissolved into the broth, creating a creamy base.
3. Add Vegetables: Stir in the black beans, corn, and diced tomatoes (with their juices). Bring the soup to a simmer and cook for about 15 minutes to allow the flavors to meld together.
4. Optional – Add Cream: If you prefer an extra-creamy soup, stir in the heavy cream at this point. Let it simmer for another 5 minutes, stirring occasionally.
5. Serve: Ladle the hot soup into bowls, topping each with crumbled tortilla chips, shredded cheese, avocado slices, and a dollop of sour cream. Garnish with fresh cilantro for a bright finishing touch.

• Vegetarian Option: To make this soup vegetarian, simply replace the chicken with extra black beans or a plant-based protein and use vegetable broth instead of chicken broth.
• Spice Level: If you enjoy a spicier soup, add extra chili powder or a dash of cayenne pepper. For a milder version, reduce the amount of green chilies or omit them altogether.
• Make it Heartier: For a more filling meal, you can add cooked rice or quinoa to the soup for added texture and substance.
• Storage: This soup stores well in the fridge for up to 3 days. Simply reheat on the stove or in the microwave, adding a splash of broth or water if needed to thin it out.