Description
This creamy chicken tortilla soup is a flavorful and hearty dish combining tender chicken, sweet corn, black beans, and a rich tomato-based broth, elevated with a touch of heavy cream for a comforting meal perfect for any occasion.
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
Instructions
- Heat olive oil in a soup pot over medium-high heat and sauté chopped onion for 5–7 minutes until lightly browned.
- Stir in crushed tomatoes, Rotel, and chicken broth, followed by garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and bring to a boil.
- Reduce heat and simmer covered (lid slightly ajar) for 5 minutes.
- While simmering, prepare the desired toppings.
- Add heavy cream and cooked chicken to the soup and warm through for 3–5 minutes.
- Season with salt and pepper to taste and serve immediately with toppings.
Notes
- For more spice, add cayenne pepper or a chopped jalapeño.
- For a thicker soup, stir in a tablespoon of masa harina or cornmeal during simmering.
- To make it vegetarian, replace chicken with beans or tofu and use vegetable broth.
- Store leftovers in the fridge for up to 3 days; reheat on the stovetop with a splash of broth if needed.
- For freezing, omit cream and add it when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 90mg
