Description
Make this Creamy Chicken Tortilla Soup for a comforting, flavorful meal! Packed with tender chicken, corn, black beans, and a creamy base, it’s a hearty soup that’s easy to make and loaded with Tex-Mex flavors.
Ingredients
Scale
For the Soup:
- 1 tbsp olive oil
- 1/2 medium onion, chopped
- 1 (28 oz) can crushed tomatoes
- 1 (10 oz) can Rotel diced tomatoes with green chilies (with juices)
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tbsp chili powder
- 1 (12 oz) can corn, drained
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup heavy/whipping cream
- 2 cups cooked chicken (e.g., rotisserie chicken)
- Salt and pepper, to taste
Optional Toppings:
- Tortilla strips
- Diced avocado
- Sour cream
- Tex-Mex shredded cheese
- Cilantro
Instructions
Step 1: Sauté the Onions
- Heat olive oil in a soup pot over medium-high heat. Add chopped onion and sauté for 5–7 minutes, stirring occasionally, until lightly browned and softened.
Step 2: Add the Base Ingredients
- Stir in crushed tomatoes, Rotel, and chicken broth.
- Add garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well to combine.
Step 3: Simmer the Soup
- Bring the soup to a gentle boil. Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 5 minutes to blend the flavors.
Step 4: Add Cream and Chicken
- Stir in the heavy cream and cooked chicken. Let the soup warm through for 3–5 minutes. Season with salt and pepper to taste.
Step 5: Serve and Garnish
- Serve the soup hot. Top with tortilla strips, avocado, sour cream, shredded cheese, or any of your favorite toppings.
Notes
- Chicken Options: Use rotisserie chicken for convenience, or shred leftover grilled chicken for added flavor.
- Thicker Soup: Add a tablespoon of cornstarch mixed with water to thicken the soup.
- Spice Level: Add diced jalapeños or cayenne pepper for extra heat.
- Make Ahead: The soup tastes even better the next day as the flavors meld.
Nutrition
- Calories: 320 kcal per serving
