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Creamy Chicken Tortilla Soup
5 from 6 votes

Creamy Chicken Tortilla Soup

This Creamy Chicken Tortilla Soup is creamy and comforting. It will be your new favorite version of chicken tortilla soup!

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 379 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1-1/4 lbs chicken breast boneless, skinless
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 1 tablespoon vegetable oil
  • 1 yellow onion chopped, medium
  • 1 jalapeño seeded and chopped
  • 3 garlic minced, cloves
  • 1 teaspoon chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon smoked paprika
  • 1 (14.5 oz) can diced tomatoes undrained, fire roasted
  • 1/3 cup masa harina
  • 1-1/3 cups milk
  • 1 (15 oz) can black beans drained and rinsed
  • 1 (16 oz) can pinto beans drained and rinsed
  • 1 cup corn fresh or frozen
  • 2/3 cup heavy cream
  • 1/3 cup sour cream
  • desired toppings (optional): shredded cheese, sour cream, diced avocado, cilantro, lime wedges, tortilla strips or chips, hot sauce

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF.
  2. Season the chicken with the salt and the pepper. Place in a baking dish that has been sprayed with nonstick cooking spray. Pour one cup of the chicken broth over the top of the chicken and cover the dish with foil. Bake for 45 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the dish, reserving the cooking liquid. Let the chicken cool slightly, then shred the meat with 2 forks.
  4. In a large Dutch oven over medium-high heat, heat the vegetable oil. Add the onion and jalapeño and cook for 3 minutes. Add the garlic and cook until fragrant, another 30 seconds. Add the remaining 3 cups of chicken broth as well as the reserved cooking liquid, the chili powder, cumin, smoked paprika and fire roasted tomatoes. Stir to combine.
  5. Whisk together the masa carina and the milk. Stir the mixture into the soup. Continue to cook over medium-high heat, stirring frequently, until the mixture boils and thickens slightly, about 10 minutes.
  6. Stir in the chicken, black beans, pinto beans, and the corn. Reduce the heat to low. Stir in the heavy cream and the sour cream.
  7. Serve the soup with your desired toppings.

Notes

  • Slightly adapted from Martina’s Kitchen Mix
  • Slightly adapted from Martina’s Kitchen Mix
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
  • Nutrition counts do not include toppings.
  • Nutrition counts do not include toppings.

Nutrition Information

Serving 1/8 of recipe Calories 379kcal (19%) Carbohydrates 33g (11%) Protein 26g (52%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g (35%) Trans Fat 0g (0%) Cholesterol 75mg (25%) Sodium 651mg (27%) Fiber 7g (28%) Sugar 6g (12%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 379

% Daily Value*

Serving 1/8 of recipe
Calories 379kcal 19%
Carbohydrates 33g 11%
Protein 26g 52%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Trans Fat 0g 0%
Cholesterol 75mg 25%
Sodium 651mg 27%
Fiber 7g 28%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.