If you’re craving a flavorful, comforting meal that feels like a warm hug on a chilly day, then this Creamy Chicken Tortilla Soup with Black Beans and Corn Recipe is about to become your new best friend. Bursting with smoky spices, tender shredded chicken, hearty black beans, sweet corn, and that luscious creamy finish, this soup balances vibrant textures and rich flavors in every spoonful. It’s surprisingly simple to make yet tastes like something straight from your favorite restaurant — trust me, once you try it, you’ll want to make it again and again.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward, pantry-friendly ingredients that come together perfectly for a crowd-pleasing soup. Each component plays a special role, from the spices that build depth to the creamy touch that rounds out the soup beautifully.
- 2 cups cooked chicken: Shredded rotisserie chicken works wonderfully for ease and flavor.
- 1 can (15 oz) black beans, rinsed and drained: Adds hearty protein and a creamy texture contrast.
- 1 can (15 oz) corn, drained: Brings a subtle sweetness and pops of color.
- 1 medium onion, finely chopped: Builds a savory flavor base when sautéed.
- 3 cloves garlic, minced: Infuses the soup with robust aromatic warmth.
- 4 cups chicken broth: The flavorful liquid foundation that ties everything together.
- ¾ cup heavy cream: Makes the soup luxuriously smooth and creamy.
- 1 teaspoon chili powder: Adds subtle heat and a smoky note.
- 1 teaspoon ground cumin: Offers earthy warmth and complexity.
- ½ teaspoon smoked paprika: Deepens the smoky flavor profile.
- Salt and freshly ground black pepper: Essential for balancing and highlighting flavors.
- 1 tablespoon olive oil: Used to gently sauté the onion and garlic.
- Tortilla strips or crushed tortilla chips: For that crunchy, irresistible topping.
- Fresh cilantro, chopped: Adds a bright, herbal freshness as a garnish.
- Lime wedges: A zesty finishing touch that wakes up the flavors.
- Avocado slices or a spoon of sour cream: Optional creamy toppings that add richness and contrast.
How to Make Creamy Chicken Tortilla Soup with Black Beans and Corn Recipe
Step 1: Build the Flavor Base
Start by heating olive oil in a large pot over medium heat. Once shimmering, add the finely chopped onion and cook it for about 4 to 5 minutes until it softens and turns lightly golden — this creates a savory, sweet foundation. Next, toss in the minced garlic and cook for just 30 seconds until it becomes fragrant, setting the stage for the aromatic heart of the soup.
Step 2: Toast the Spices
Sprinkle in the chili powder, ground cumin, and smoked paprika. Stir everything together for about 30 seconds; this toasting step unlocks the spices’ full flavor potential and fills your kitchen with incredible smoky aromas.
Step 3: Add the Main Ingredients
Now it’s time to add the shredded chicken, black beans, corn, and chicken broth to the pot. Stir everything gently to combine. Lightly season with salt and black pepper, keeping it balanced since you can always adjust later.
Step 4: Simmer the Soup
Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 10 to 15 minutes. This simmering allows all the flavors to meld beautifully, creating a rich, harmonious soup base.
Step 5: Make it Creamy
Turn down the heat and stir in the heavy cream slowly, letting it warm through without boiling. This added creaminess transforms the soup into a velvety delight. Taste and adjust salt and pepper if needed — this finishing tweak makes all the difference.
Step 6: Serve and Enjoy
Ladle the piping hot soup into bowls and top with crispy tortilla strips, freshly chopped cilantro, and a generous squeeze of lime juice. These toppings add wonderful texture and brightness, making every spoonful remarkable.
How to Serve Creamy Chicken Tortilla Soup with Black Beans and Corn Recipe
Garnishes
To really elevate your soup presentation and flavor, pile on crunchy tortilla strips or crushed tortilla chips for contrast. Bright chopped cilantro lends a fresh, herbaceous note, while a wedge of lime adds a lively tang that perfectly balances the creamy richness. For a little extra indulgence, creamy avocado slices or a dollop of sour cream make perfect finishing touches.
Side Dishes
This soup shines as a complete meal but pairs beautifully with simple side dishes like warm cornbread, a light green salad, or even some cheesy quesadillas. These sides add wholesome textures and flavors without overwhelming the star of the meal. Plus, they make dinner feel extra special and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in small, individual bread bowls or hollowed-out mini pumpkins for a festive touch. You could also set up a toppings bar with extra tortilla chips, diced avocado, shredded cheese, and jalapeños so everyone can customize their own bowl — perfect for gatherings or family dinners.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Tortilla Soup with Black Beans and Corn Recipe keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors only deepen overnight, making it an excellent choice for meal prep or leftovers that taste just as good the next day.
Freezing
If you want to save some for later, this soup freezes well. Cool it completely before transferring to freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat the soup slowly on the stovetop over low to medium heat, stirring occasionally to prevent sticking and ensure even warming. If it thickens too much, stir in a splash of chicken broth or water to loosen it up. Avoid boiling after adding cream to keep it silky smooth.
FAQs
Can I use a different type of beans in this recipe?
Absolutely! While black beans are classic here, pinto beans or kidney beans work well too. Just be sure to rinse and drain canned beans thoroughly before adding them to the soup.
Is it possible to make this soup dairy-free?
Yes, you can swap the heavy cream for coconut milk or a cashew cream to keep it creamy while accommodating dairy-free diets. The flavor will be slightly different but just as delicious.
Can I use raw chicken instead of cooked chicken?
Using pre-cooked chicken is the easiest method, but if you want to use raw chicken, simply add it to the pot with the broth and simmer until fully cooked, then shred in the pot before adding the cream.
How spicy is this soup? Can I adjust the heat?
This soup has a gentle, smoky heat from the chili powder, but you can easily make it milder by reducing the chili powder or ramp up the spice with extra chili flakes or fresh jalapeños.
What are the best tortilla chips to use as a topping?
Simple, unsalted or lightly salted tortilla strips or crushed chips work best to provide crunch without overpowering the soup’s flavors. You can also make your own by cutting tortillas into strips and baking them until crispy.
Final Thoughts
There’s nothing quite like the cozy satisfaction of this Creamy Chicken Tortilla Soup with Black Beans and Corn Recipe. It’s comforting, packed with flavor, and surprisingly easy to pull together, making it perfect any night of the week. Give it a try and watch it become a staple in your home—your taste buds will thank you!
Print
Creamy Chicken Tortilla Soup with Black Beans and Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Description
This Creamy Chicken Tortilla Soup with Black Beans is a comforting and flavorful recipe that tastes just like your favorite restaurant version. Combining tender shredded chicken, hearty black beans, sweet corn, and a blend of aromatic spices, this soup is simmered to perfection and enriched with creamy heavy cream. It’s topped with crunchy tortilla strips, fresh cilantro, and a zesty squeeze of lime for a vibrant finish, making it an ideal quick and satisfying meal for the family.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- ¾ cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Garnishes
- Tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices or a spoon of sour cream (optional)
Instructions
- Build the flavor base: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 4 to 5 minutes until softened and lightly golden. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
- Toast the spices: Add the chili powder, ground cumin, and smoked paprika to the pot. Stir continuously for about 30 seconds to toast the spices and enhance their flavor.
- Add the main ingredients: Stir in the shredded chicken, rinsed black beans, drained corn, and chicken broth. Lightly season with salt and freshly ground black pepper to taste.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to let it simmer uncovered for 10 to 15 minutes. This allows the flavors to meld beautifully.
- Make it creamy: Lower the heat and gently stir in the heavy cream. Heat the soup without bringing it to a boil. Taste and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with crunchy tortilla strips or crushed tortilla chips, fresh chopped cilantro, and a generous squeeze of lime juice. Optionally add avocado slices or a dollop of sour cream to enrich the dish.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Rinsing the black beans reduces sodium and improves texture.
- Do not boil the soup after adding cream to prevent curdling.
- Adjust chili powder based on preferred spice level.
- Garnishes can be customized with jalapeños, shredded cheese, or diced tomatoes.
