Description
A quick, comforting, and rich creamy chicken tortilla soup that comes together in just 20 minutes. Packed with cumin, lime, and cheese, this family-friendly meal is perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup corn kernels
- 4 cups chicken broth (low-sodium)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes with green chiles
- 2 cups cooked shredded chicken
- ½ cup heavy cream
- 2 tablespoons fresh lime juice
- 1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- 1 large avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed
- Sour cream for serving
Instructions
- Prep ingredients by chopping the onion, mincing the garlic, and measuring out spices and liquids.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
- Stir in cumin and chili powder, cooking for 30 seconds to toast the spices.
- Add diced tomatoes with green chiles (including juice) and chicken broth. Stir to combine.
- Bring the soup to a boil, then reduce heat to low and simmer for 5 minutes.
- Add corn kernels and shredded chicken. Stir well and heat through.
- Remove the pot from heat. Stir in heavy cream and fresh lime juice gradually.
- Taste and adjust salt if needed.
- Ladle soup into bowls and top with shredded cheese, diced avocado, fresh cilantro, crushed tortilla chips, and sour cream.
Notes
For best results, use fresh lime juice and fresh garlic. Remove the pot from heat before adding cream to prevent curdling. The soup thickens as it cools; add a splash of broth when reheating. This recipe is naturally gluten-free, but check your broth and tortilla chips. For a dairy-free version, substitute heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 380
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 4
- Protein: 25
Keywords: chicken tortilla soup, creamy soup, 20 minute meals, weeknight dinner, family favorite, comfort food, easy soup