Description
This creamy chicken tortilla soup with black beans is a comforting and flavorful dish that tastes just like your favorite restaurant version. Featuring tender shredded chicken, hearty black beans, sweet corn, and a variety of warm spices, it’s finished with rich heavy cream and fresh toppings like tortilla strips, cilantro, and lime for the perfect balance of creaminess and zest.
Ingredients
Scale
Main Ingredients
- 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
Toppings
- 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 chopped onion and cook for 4–5 minutes until it softens and turns lightly golden. Stir in the minced garlic and cook for an additional 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 toast the spices and release their flavors.
- Add the main ingredients: Stir in the shredded chicken, rinsed black beans, drained corn, and the chicken broth. Lightly season the soup with salt and freshly ground black pepper to taste.
- Simmer: Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 10–15 minutes, allowing the flavors to meld together.
- Make it creamy: Lower the heat and gently stir in the heavy cream. Warm the soup without bringing it back to a boil. Taste and adjust seasoning as needed with additional salt and pepper.
- Serve: Ladle the soup into bowls and garnish with crunchy tortilla strips, freshly chopped cilantro, and a generous squeeze of lime. Add avocado slices or a dollop of sour cream if desired for extra creaminess.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Make sure to rinse and drain the black beans well to avoid excess sodium and starch.
- If you want a spicier soup, add a pinch of cayenne pepper or chopped jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
