Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1/2 medium onion, chopped; 1 (28-ounce) can crushed tomatoes; 1 (10-ounce) can Rotel diced tomatoes with green chilies, with juices; 1 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 tablespoon chili powder; 1 (12-ounce) can corn, drained; 1 (14-ounce) can black beans, drained and rinsed; 1 cup heavy/whipping cream; 2 cups cooked chicken (rotisserie chicken recommended); Salt and pepper to taste; Optional toppings: tortilla strips, avocado, sour cream, Tex-Mex cheese

This creamy chicken tortilla soup is a comforting and flavorful dish that brings together tender chicken, sweet corn, hearty black beans, and a rich tomato-based broth. The addition of heavy cream adds a luxurious texture, making it a perfect meal for cozy evenings.

Why You’ll Love This Recipe

I find this soup to be the ultimate comfort food. The combination of spices like smoked paprika and chili powder gives it a warm, inviting flavor, while the creaminess balances the heat. It’s quick to prepare, making it ideal for weeknight dinners, and the toppings like avocado, cheese, and tortilla strips add delightful textures and flavors.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1/2 medium onion, chopped
1 (28-ounce) can crushed tomatoes
1 (10-ounce) can Rotel diced tomatoes with green chilies, with juices
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 tablespoon chili powder
1 (12-ounce) can corn, drained
1 (14-ounce) can black beans, drained and rinsed
1 cup heavy/whipping cream
2 cups cooked chicken (I used rotisserie chicken)
Salt and pepper to taste
Optional toppings: tortilla strips, avocado, sour cream, Tex-Mex cheese

Directions

I start by adding the olive oil and chopped onion to a soup pot and sauté over medium-high heat for 5–7 minutes until the onion is lightly browned.
Next, I stir in the crushed tomatoes, Rotel, and chicken broth, followed by the garlic powder, smoked paprika, chili powder, corn, and black beans. I stir well and increase the heat to high.
Once the soup comes to a boil, I reduce the heat and let it simmer with the pot covered (lid slightly ajar) for 5 minutes.
While the soup simmers, I prepare the toppings.
I then stir in the heavy cream and cooked chicken, allowing it to warm through for 3–5 minutes. I taste and season with salt and pepper as needed.
Finally, I serve the soup immediately, topping each bowl as desired.

Servings and Timing

This recipe yields approximately 6 servings. The total preparation and cooking time is about 30 minutes, making it a quick and satisfying meal option.

Variations

For a spicier version, I sometimes add 1/2 teaspoon of cayenne pepper or a chopped jalapeño.
If I prefer a thicker soup, I add a tablespoon of masa harina or cornmeal during the simmering stage.
To make it vegetarian, I substitute the chicken with additional beans or tofu and use vegetable broth instead of chicken broth.

Storage/Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stovetop over medium heat until heated through, stirring occasionally. If the soup has thickened too much, I add a splash of chicken broth or water to reach the desired consistency.

FAQs

How can I make this soup spicier?

I like to add a chopped jalapeño or a pinch of cayenne pepper to increase the heat level. Adjust the amount according to your spice preference.

Can I freeze this soup?

Yes, I freeze the soup without the cream and toppings. When ready to eat, I thaw it in the refrigerator overnight, reheat it on the stovetop, and stir in the cream just before serving.

What can I use instead of Rotel tomatoes?

If I don’t have Rotel tomatoes, I use a combination of diced tomatoes and a small can of green chilies to mimic the flavor.

Is there a dairy-free alternative to heavy cream?

For a dairy-free version, I substitute the heavy cream with full-fat coconut milk. It adds a slight coconut flavor but maintains the creaminess.

Can I use raw chicken instead of cooked?

Yes, I can use raw chicken by adding it to the soup during the simmering stage and cooking until the chicken is fully cooked, then shredding it before adding the cream.

Conclusion

This creamy chicken tortilla soup is a hearty and flavorful dish that’s easy to prepare and perfect for any occasion. I enjoy customizing it with various toppings and adjusting the spice level to suit my taste. It’s a comforting meal that I turn to time and again.