Creamy Chicken Tortilla Soup
easyhealthyrecipes.com/healthy-creamy-chicken-tortilla-soup/This wonderfully creamy Healthy Chicken Tortilla Soup recipe is full of all those classic flavors you know and love, as well as being packed with beans and veggies for a hearty family meal ready in just under 1 hour!
Recipe makes approximately 6
Ingredients Needed
- 2 tablespoons avocado oil (or neutral oil)
- 1 small yellow onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 3–4 cloves garlic (minced)
- 1 tablespoon chili powder (optional, but adds depth)
- 3 tablespoons cornstarch
- 6 cups chicken broth
- 2 cups cooked chicken (chopped or shredded)
- 4 soft corn tortillas (cut into small squares)
- 14.5 ounce can diced tomatoes (undrained)
- 4 ounce can diced green chiles (undrained)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½–1 teaspoon cayenne pepper (optional for heat)
- ¾-1 teaspoon salt (to taste)
- 3 tablespoons fresh lime juice
- 1 can black beans (drained)
- 1 ½- 2 cups shedded cheese (like Mexican blend, Monterey, mild cheddar - optional)
- Fresh cilantro (chopped, for serving)
- Tortilla strips or crushed tortilla chips (for serving)
- splash heavy cream or half-and-half (optional, for extra richness)
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and bell pepper, and sauté until soft and lightly golden, about 5 minutes.
- Add the garlic and chili powder (if using) and cook 30–60 seconds, just until fragrant—don’t let the garlic brown.
- Sprinkle the cornstarch directly over the veggies and stir for 30 seconds so it coats everything and forms a light paste.
- Pour in the chicken broth slowly while whisking. (No need to dissolve in advance; this method is smoother and easier!)
- Stir in the chicken, chopped tortillas, tomatoes, green chiles, cumin, black beans, oregano, cayenne, and salt.
- Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer for 15–20 minutes, stirring occasionally, until the tortillas have almost dissolved and the soup has thickened slightly.
- Stir in the lime juice.
- Reduce heat to low. Sprinkle in the shredded cheddar a handful at a time, stirring constantly until completely melted before adding more. Keep the heat low so the cheese stays smooth and creamy.
- Stir in a splash of cream or half and half for extra richness - if using - just before serving in bowls topped with cilantro, crunchy tortilla strips or chips, and any other chosen toppings. Serve extra lime wedges on the side.
Recipe Notes
Use corn tortillas: Flour tortillas, even once crisp, will go soggy and gummy when dropped into the tortilla soup, and won't melt properly to thicken it.
Use rotisserie chicken: You'll get roughly 4 cups of chicken from a grocery store rotisserie chicken, so plan another meal or make a double batch!
Nutrition Info (Approximate)
Net Carbs: 0g