Creamy Chicken Tortilla Soup

5 from 34 votes

Homemade tortilla soup that's creamy, loaded with chicken and veggies, and very easy to make. Packed with flavor and ready in less an an hour.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Mexican

Diet: Low Fat

Servings:

Author: Rena

1 tbsp avocado oil or olive oil
1 yellow onion diced
1 red bell pepper diced
4 cloves garlic pressed
1 tsp cumin
1 tsp dried oregano
1 oz. packet taco seasoning
15 oz corn one can, drained
8 oz tomato salsa spicy or mild, one can
8 oz pickled jalapeño slices one can
15 oz black beans one can, drained and rinsed
1 lb. boneless skinless chicken breasts
4 cups chicken broth or vegetable broth
1 cup cheddar cheese shredded
8 oz cream cheese one pack, at room temp
Additional garnishes: chopped avocado lime wedges, chopped cilantro, yogurt, or sour cream

Heat the oil in a dutch oven pot and saute the onion and bell pepper for 3-4 minutes. Add in the garlic and seasonings and cook for 30 seconds, stirring frequently.
Add the corn, salsa, jalapeño, beans, chicken, and broth. Bring the soup to a boil, reduce the heat to a low, cover and simmer for 30 minutes, or until chicken is cooked through.
Remove the chicken from the pot and shred it. Return back the shredded chicken and stir in with the cheeses.
Top with additional garnishes and enjoy!

serving size: one bowl or 2 cups
corn: use canned or frozen
chicken: use shredded rotisserie chicken, leftover turkey, or make your own chicken breast
cream cheese: use light cream cheese
if you don't have chicken broth, you can use vegetable broth
any oil works
black beans preferred but any other bean works