Creamy Chicken Tortilla Soup Recipe

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Creamy Chicken Tortilla Soup is one of my favorite fall soup recipes. It’s creamy, it’s delicious, and it’s filled with all of my favorite Tex-Mex ingredients. This easy soup recipe is perfect for any night of the week, and it’s so easy to save and reheat later!

FULL RECIPE:
PIN FOR LATER:

INGREDIENTS:
FOR THE SOUP
2 tablespoon vegetable oil
1 medium yellow onion diced
4 cloves garlic minced
2 jalapenos diced
6 cups low-sodium chicken stock
2 14.5 ounce fire roasted diced tomatoes w/green chilies
1 11 ounce can corn
1 14.5 ounce can black beans, rinsed & drained
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon smoked paprika
1/8 teaspoon crushed red pepper red pepper flakes, optional
3 tablespoons crushed corn tortilla chips
3 chicken breasts or 3 cups cubed rotisserie chicken meat
2 limes; 1 juiced and 1 cut into wedges for serving
1 cup heavy cream
kosher or sea salt to taste
freshly ground black pepper to taste

FOR SERVING:
Favorite shredded Mexican cheese
Corn tortilla chips or strips
Sour cream
Fresh cilantro chopped
Fresh avocado slices
Lime wedges
Jalapeno slices

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