Creamy Chicken Tortilla Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	29%	102%
vegetables and beans	20%	58%
aromatics	3%	15%
fat	0%	2%

Where it stands out

• #3 of 41 for saltiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

29 g	3 tbsp crushed corn tortilla chips (store-bought or homemade)
27 g	2 tbsp vegetable oil
150 g	1 yellow onion (diced)
30 g	2 jalapeño peppers (diced)
12 g	4 cloves garlic (minced)
1440 g	6 cups low-sodium chicken broth
822 g	29 oz. fire-roasted diced tomatoes and green chilies (such as Rotel (2 14.5-oz. cans))
312 g	11 oz. canned corn kernels ((1 can))
411 g	14.5 oz. canned black beans (rinsed and drained (1 can))
8 g	1 tbsp chili powder
4 g	2 tsp ground cumin
2 g	1 tsp smoked paprika
0 g	1/8 tsp crushed red pepper flakes (optional, for extra spice)
5400 g	3 boneless, skinless chicken breasts (or 3 cups cubed cooked chicken)
	2 limes (1 juiced and 1 cut into wedges)
238 g	1 cup heavy cream (room temperature, non-dairy works well too)
	kosher salt and freshly ground black pepper (to taste)
	shredded Mexican blend cheese, corn tortilla chips, sour cream, chopped fresh cilantro, sliced avocado

Method: 11 steps, published by www.thecookierookie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Found this recipe years ago while looking for chicken tortilla soup recipes, and I’ve never tried another one since. Every person I’ve made this for also agrees that it’s the best chicken tortilla soup they’ve had. I made this (again) tonight, and figured I’m ” — a cook, 5.0★

“My family LOVED this soup. It’s hard to find something everyone can agree on and this was a home run! A couple of changes I made (out of necessity) I used granulated chicken broth and made me own broth. I also used freeze dried garlic. I also didn’t have chil” — a cook, 5.0★