Description
This creamy chicken tortilla soup blends savory broth, tender rotisserie chicken, and Mexican-inspired spices with a silky finish of heavy cream. A perfect mix of convenience and flavor, ready in 30 minutes for a comforting Tex-Mex meal.
Ingredients
1 tablespoon olive oil
1/2 cup chopped medium onion
1 (28 oz) can crushed tomatoes
1 (10 oz) can Rotel diced tomatoes
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 (12 oz) can corn, drained
1 (14 oz) can black beans, rinsed
1/2 cup heavy cream
2 cups shredded rotisserie chicken
Tortilla chips and toppings of choice (avocado, cilantro, lime, salsa) for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the crushed tomatoes, Rotel tomatoes, and chicken broth. Bring to a gentle simmer.
Add the corn, black beans, garlic powder, smoked paprika, and chili powder.
Simmer for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
Stir in the heavy cream and shredded chicken, cooking an additional 5 minutes until heated through.
Adjust seasoning with salt and pepper as needed.
Ladle into bowls and serve with tortilla chips and desired toppings.
Notes
Rinse the black beans well to remove excess sodium and ensure a bright soup color.
Use frozen corn if canned is not available, just thaw and drain it first.
For a lighter version, replace heavy cream with coconut milk or a small splash of whole milk.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Simmering
- Cuisine: Tex-Mex