Print

Easy Creamy Chicken Tortilla Soup

A close-up of a bowl of creamy chicken tortilla soup recipe, garnished with sour cream, black beans, and tortilla strips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, restaurant-style creamy chicken tortilla soup in one pot. It is quick enough for a weeknight dinner and delivers bold, comforting flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream
  • 4 corn tortillas, cut into thin strips
  • Vegetable oil for frying
  • Toppings: avocado, shredded cheese, sour cream, cilantro

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, Rotel tomatoes, black beans, and corn. Bring the mixture to a simmer.
  4. Reduce heat to low, cover, and let the soup simmer for 15 minutes to allow flavors to combine.
  5. Stir in the shredded chicken and heavy cream. Heat through gently for 5 minutes; do not boil after adding cream. Season with salt and pepper.
  6. While the soup simmers, prepare the tortilla strips: Heat about 1 inch of vegetable oil in a small skillet over medium-high heat.
  7. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  8. Ladle the soup into bowls. Top each serving with crispy tortilla strips and your choice of desired toppings.

Notes

  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • You can bake the tortilla strips instead of frying for a lower-fat option; toss them with 1 teaspoon of oil and bake at 375°F for 8-10 minutes until crisp.

Nutrition

Find it online: https://cookifyme.com/easy-creamy-chicken-tortilla-soup-recipe/