This Creamy Chicken Tortilla Soup is rich, warming, and infused with the bold flavors of Mexican cuisine! It features tender shredded chicken thighs, hearty spices, and zesty seasonings like lime and cilantro. Enjoy it for a quick and easy weeknight dinner!
In a small bowl add salt, cumin, chipotle powder and smoked paprika, stir to combine, Season the thicken thighs with the seasoning mix on both sides.
Bring a dutch oven to medium-high heat, add 1 tablespoon of olive oil. Then add in the seasoned chicken thighs and sear on both sides until browned for about 2-3 minutes per side. Remove to a plate and set a side.
In the same pot, turn the heat to medium-low and add the diced onions and cook for 3 minutes. Stir often. Add garlic and cook for an additional minute.
Add the fire roasted tomatoes, green chilies, lime juice, chicken thighs and any juices and chicken broth. Adjust seasoning to taste. Bring to a boil and lower the heat to low, cover and cook for 15-20 minutes or until the chicken is done.
Remove the chicken, shred with two forks on a plate and add back into the pot along with the black beans, corn and heavy cream. Stir to combine and let it simmer for an additional 3-5 minutes to let the beans and chicken to warm back up.
Remove from heat and add chopped cilantro, stir to combine.
To serve, ladle soup to a bowl, top with sour cream, cheese, avocado, tortilla strips, lime wedges, and cilantro.
Tortilla Strips
While the soup is cooking make the crispy tortilla strips. Preheat the oven to 375°F.
Cut the corn tortillas into thin strips. Spray the strips with a generous amount of non-stick cooking spray and toss.
Spread the strips out in an even layer on a sheet pan lined with parchment paper. Bake for 5-6 minutes (make sure to check after 5 minutes for they don't burn). They should be browned a bit and crispy. While the tortilla strips are still hot, season them generously with salt and lime juice. Set aside.