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Creamy chicken tortilla soup with shredded chicken, black beans, corn, avocado, sour cream, cheese and tortilla strips

Creamy Chicken Tortilla Soup with Black Beans

Creamy Chicken Tortilla Soup with Black Beans is a hearty, comforting soup with a rich, creamy texture and smoky, savory flavor. It is an easy choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 (10-ounce) can diced tomatoes with green chilies, with juices
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 tablespoon chili powder
  • 1 (12-ounce) can corn, drained
  • 1 (14-ounce) can black beans, drained and rinsed
  • 2 cups cooked chicken, shredded or cut into bite-size pieces
  • 1 cup heavy whipping cream
  • Salt and pepper, to taste
  • Tortilla strips, for serving
  • Avocado slices, for serving
  • Sour cream, for serving
  • Tex-Mex cheese, for serving

Method
 

Preparation
  1. Warm the olive oil in a soup pot over medium-high heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until lightly browned and fragrant.
Cooking
  1. Add the crushed tomatoes, diced tomatoes with green chilies and their juices, and chicken broth to the pot. Stir in the garlic powder, smoked paprika, chili powder, drained corn, and black beans until evenly combined.
  2. Raise the heat to high and bring the soup to a boil. Lower the heat, cover the pot with the lid slightly ajar, and simmer for 5 minutes.
  3. During the simmering time, slice the avocado, prepare the tortilla strips, and shred the Tex-Mex cheese.
  4. Mix the heavy whipping cream and cooked chicken into the soup. Keep the soup over low heat for 3-5 minutes, until the chicken is heated through. Season with salt and pepper to taste.
Serving
  1. Divide the soup among bowls and finish each serving with tortilla strips, avocado slices, sour cream, and Tex-Mex cheese. Serve hot.

Notes

For leftovers, cool the soup completely before refrigerating it in an airtight container for up to 3 days or freezing it for up to 3 months.