Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 20 minutes Total Time: 35 minutes
Yield: 4 servings Category: LUNCH Cuisine: Mexican Diet: None

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 medium onion, chopped
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (10 ounces) Rotel diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 1/2 tablespoons chili powder
  • 1 can (12 ounces) corn, drained
  • 1 can (14 ounces) black beans, drained and rinsed
  • 2 cups cooked chicken (rotisserie recommended)
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
  • Tortilla strips for serving
  • Avocado slices for garnish
  • Sour cream for serving
  • Tex Mex cheese for serving
Cook Mode Prevent your screen from going dark

Instructions

  1. Heat olive oil in a soup pot over medium-high heat. Add chopped onion and sauté for 5 to 7 minutes until lightly browned and fragrant.
  2. Stir in crushed tomatoes, Rotel diced tomatoes with juices, and chicken broth. Add garlic powder, smoked paprika, chili powder, corn, and black beans. Mix thoroughly and increase heat to high.
  3. When the soup comes to a boil, reduce heat to low and cover the pot with the lid slightly ajar. Let it simmer gently for 5 minutes.
  4. Prepare toppings while the soup simmers: slice avocados, shred cheese, and prepare tortilla strips.
  5. Stir in the heavy cream and cooked chicken pieces. Continue warming the soup for 3 to 5 minutes until heated through. Taste and adjust seasoning.
  6. Ladle soup into bowls and garnish with tortilla strips, avocado, sour cream, and Tex Mex cheese. Serve immediately.

Notes

  1. For variations, you can use shredded turkey instead of chicken or coconut milk instead of heavy cream for a dairy-free option.