Description
A hearty and flavorful Creamy Chicken Tortilla Soup featuring tender seasoned chicken thighs simmered with fire-roasted tomatoes, green chilies, black beans, and a touch of cream. Served with crispy oven-baked tortilla strips, fresh avocado, sharp cheddar cheese, and a dollop of sour cream for a comforting meal perfect for any occasion.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs (boneless skinless)
- 3 teaspoons kosher salt (plus more to taste)
- 2 teaspoons cumin
- ½ teaspoon chipotle powder
- 2 teaspoons smoked paprika
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- 29 ounces fire roasted diced tomatoes (2 – 14.5 ounce cans)
- 4 ounces green chilies
- 4 cups chicken broth
- ¼ cup lime juice
- 15 ½ ounces black beans (drained and rinsed)
- ½ cup heavy cream
- ½ cup cilantro (chopped plus more for serving)
Toppings & Garnishes
- ½ cup sour cream (for serving)
- ½ cup sharp cheddar cheese (shredded)
- 1 avocado (sliced)
- ½ lime (cut into wedges)
- ½ jalapeno (seeded and finely sliced, optional)
Tortilla Strips
- 4 corn tortillas (cut into strips)
- Non-stick avocado oil cooking spray
- ¼ teaspoon kosher salt (or more to taste)
- ¼ lime (juiced)
Instructions
- Prepare the seasoning: In a small bowl, mix together 3 teaspoons kosher salt, 2 teaspoons cumin, ½ teaspoon chipotle powder, and 2 teaspoons smoked paprika. This will be used to season the chicken thighs evenly on both sides.
- Sear the chicken: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear each side for 2-3 minutes until nicely browned. Remove the chicken to a plate and set aside.
- Sauté aromatics: Lower the heat to medium-low and add the diced onion to the same pot. Cook, stirring often, for about 3 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add liquids and simmer: Stir in the fire-roasted diced tomatoes, green chilies, lime juice, chicken thighs along with their juices, and chicken broth. Adjust seasoning if necessary. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is thoroughly cooked.
- Shred chicken and finish soup: Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot along with black beans, corn (if using), and heavy cream. Stir to combine and simmer for another 3-5 minutes until warmed through.
- Add fresh cilantro: Remove the pot from heat and stir in the chopped cilantro for a fresh herbaceous flavor.
- Make tortilla strips: While the soup simmers, preheat the oven to 375°F. Cut corn tortillas into thin strips, spray generously with non-stick avocado oil cooking spray, and toss to coat. Spread in a single layer on a parchment-lined sheet pan and bake for 5-6 minutes, checking at 5 minutes to prevent burning. Remove from oven, season with lime juice and kosher salt while hot, then set aside.
- Serve: Ladle the creamy chicken tortilla soup into bowls. Garnish with sour cream, shredded sharp cheddar cheese, sliced avocado, crispy tortilla strips, lime wedges, fresh cilantro, and optional jalapeno slices.
Notes
- For a spicier version, include the jalapeno slices as garnish or add more chipotle powder to the seasoning mix.
- You can substitute chicken breasts for thighs, but thighs provide more moisture and flavor.
- Adjust the level of creaminess by adding more or less heavy cream according to your preference.
- The tortilla strips can be made ahead and stored in an airtight container to maintain crispness.
- Use fire-roasted diced tomatoes for a smoky depth in the soup.
