Go Back
+ servings
Print

Creamy Chicken Tortilla Soup

This creamy chicken tortilla soup is packed full of dried chiles, canned green chiles and uses corn tortillas instead of cream or cheese for a super creamy texture without adding a ton of fat and calories. 

Course Soup
Cuisine Mexican
Keyword chicken enchilada soup, chicken tortilla soup, easy chicken tortilla soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 353 kcal
Author Nicole

Ingredients

  • 9 corn tortillas, divided
  • 1 tbsp olive oil
  • 3/4 cup diced onion
  • 4 large garlic cloves, minced
  • 3/4 tsp salt, divided
  • 3 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp chili powder
  • 32 ounces low-sodium chicken stock
  • 4 ounces canned diced green chiles
  • 2 arbol chile peppers (1 for a more mild soup, 2 for spicy!), stemmed and seeded
  • 1 14.5 stewed, diced tomatoes
  • 2 cups shredded chicken
  • 1 1/2 cups frozen corn
  • 14 ounces canned black beans, rinsed and drained
  • sour cream, shredded cheddar cheese and cilantro for serving

Instructions

  1. Preheat oven to 350 degrees. Cut 4 corn tortillas into strips. Spray with non-stick cooking spray and spread on a large, rimmed baking sheet. Bake for 10-15 minutes until golden brown and crisp. Toss halfway through to prevent burning. Set aside. 

  2. While tortillas bake, heat a large stock pot to a medium heat. Add olive oil. Once oil is hot, add onion. Saute for 2-3 minutes until slightly softened and fragrant. Add garlic and 1/4 teaspoon salt. Saute until garlic is fragrant and onion is completely softened, another 2-3 minutes. 

  3. Add cumin, coriander and chili powder. Stir and then add chicken stock, canned chiles, dried chiles, canned tomatoes and remaining salt. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes. 

  4. Tear remaining corn tortillas and add to soup. Simmer another 5 minutes. Use an immersion blender to blend the vegetables and tortillas into the broth. I like to leave a little bit of texture, but if you like it smooth, puree completely. 

  5. Add chicken, corn and black beans. Stir and simmer another 5-10 minutes. Season to taste with salt and pepper. Serve with shredded cheese, chopped cilantro, sour cream and crispy tortillas chips. 

Recipe Notes

Recipe inspired and adapted from How Sweet Eats.

Nutrition Facts
Creamy Chicken Tortilla Soup
Amount Per Serving (1 serving)
Calories 353 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 35mg12%
Sodium 476mg21%
Potassium 743mg21%
Carbohydrates 48g16%
Fiber 10g42%
Sugar 1g1%
Protein 25g50%
Vitamin A 189IU4%
Vitamin C 11mg13%
Calcium 82mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.