Description
This creamy chicken tortilla soup with black beans is a comforting and flavorful dish that tastes like it’s from a restaurant. Featuring shredded chicken, black beans, corn, and a rich combination of spices, it’s finished with creamy heavy cream and garnished with crispy tortilla strips, fresh cilantro, lime, and optional avocado or sour cream for a perfect bowl of satisfying soup.
Ingredients
Scale
Soup Base
- 2 cups cooked chicken, shredded (rotisserie chicken 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 spoonful 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. Then add the minced garlic and cook for 30 seconds until fragrant.
- Toast the spices: Stir in the chili powder, ground cumin, and smoked paprika, cooking for about 30 seconds to release their full flavors.
- Add the main ingredients: Mix in the shredded cooked chicken, rinsed black beans, drained corn, and chicken broth. Season lightly with salt and freshly ground black pepper.
- Simmer: Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 10-15 minutes to allow the flavors to meld together.
- Make it creamy: Lower the heat and carefully stir in the heavy cream. Warm gently without letting it boil. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish with tortilla strips, fresh cilantro, and a generous squeeze of lime juice. Add avocado slices or sour cream if desired for extra richness.
Notes
- Using rotisserie chicken can save time and add extra flavor.
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- To make it lighter, substitute heavy cream with half-and-half or coconut milk.
- Tortilla strips can be homemade by baking or frying strips of corn tortillas.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
