Description
This Easy Chicken Tortilla Soup is a comforting and flavorful recipe that combines shredded chicken, tomatoes, beans, and spices in a creamy broth. Ready in just 25 minutes, it’s perfect for a quick weeknight dinner that the whole family will enjoy. Topped with crispy tortilla strips, fresh avocado, sour cream, and melty Tex-Mex cheese, this soup delivers a satisfying mix of textures and tastes.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1/2 medium yellow onion, chopped
- 1 can (28 oz) crushed tomatoes
- 1 can (10 oz) rotel diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tbsp chili powder
- Salt and pepper to taste
Vegetables and Beans
- 1 can (12 oz) corn, drained
- 1 can (14 oz) black beans, rinsed and drained
Dairy and Protein
- 1 cup heavy cream or whipping cream
- 2 cups cooked chicken, shredded or chopped
Toppings
- Tortilla strips
- Avocado, sliced
- Sour cream
- Tex-Mex style shredded cheese
Instructions
- Heat oil and sauté onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes.
- Add tomatoes and broth: Stir in the crushed tomatoes, undrained Rotel diced tomatoes with green chilies, and chicken broth. Mix well to combine all the flavors.
- Season the soup: Add garlic powder, smoked paprika, chili powder, salt, and pepper. Stir and let the soup simmer for 5 minutes to allow the spices to infuse.
- Add corn, black beans, and chicken: Stir in the drained corn, rinsed black beans, and shredded cooked chicken. Cook for another 5 minutes to warm through.
- Stir in cream: Lower the heat and gently stir in the heavy cream, making the soup creamy and rich. Heat just until warmed, being careful not to boil the cream.
- Serve with toppings: Ladle the soup into bowls and garnish each serving with crispy tortilla strips, sliced avocado, a dollop of sour cream, and shredded Tex-Mex cheese to your liking.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- For a spicier soup, add diced jalapeños or increase the amount of chili powder.
- This soup can be made dairy-free by omitting the heavy cream or using a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with lime wedges for an extra zesty flavor boost.
