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Easy Chicken Tortilla Soup Recipe

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★★★★★

4.6 from 116 reviews

This Easy Chicken Tortilla Soup is a comforting and flavorful dish perfect for any day. Made with tender shredded chicken, tomatoes, beans, corn, and a rich blend of spices, it’s finished with creamy heavy cream and served with crunchy tortilla strips and toppings like avocado, sour cream, and shredded cheese for an authentic Tex-Mex flair.

Ingredients

Scale

For the Soup:

  • 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
  • 1 can (12 oz) corn, drained
  • 1 can (14 oz) black beans, rinsed and drained
  • 1 cup heavy cream or whipping cream
  • 2 cups cooked chicken, shredded or chopped
  • Salt and pepper to taste

For the Toppings (Optional):

  • Tortilla strips
  • Avocado, sliced or diced
  • Sour cream
  • Tex-Mex style shredded cheese

Instructions

  1. Sauté the Onion: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped half medium yellow onion and sauté until the onion is translucent and fragrant, approximately 3-5 minutes.
  2. Add Tomatoes and Broth: Pour in the can of crushed tomatoes, undrained Rotel diced tomatoes with green chilies, and 1 cup chicken broth into the pot with the onions. Stir well to combine.
  3. Season the Soup: Add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 tablespoon chili powder to the pot. Stir again to evenly distribute the spices.
  4. Add Corn and Beans: Drain the 12-ounce can of corn and rinse and drain the 14-ounce can of black beans. Add both to the soup pot and stir to combine all ingredients evenly.
  5. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for about 15-20 minutes to allow the flavors to meld together.
  6. Add Cream and Chicken: Stir in 1 cup of heavy cream or whipping cream followed by 2 cups of cooked, shredded or chopped chicken. Continue to simmer for an additional 5-10 minutes, until the chicken is heated through and the soup is creamy.
  7. Season to Taste: Adjust salt and freshly ground black pepper according to your preference.
  8. Serve and Garnish: Ladle the soup into bowls and top with optional tortilla strips, avocado, sour cream, and shredded Tex-Mex cheese for extra texture and flavor.

Notes

  • Use rotisserie chicken or leftover cooked chicken to save time.
  • You can substitute heavy cream with half-and-half or a dairy-free alternative for a lighter or vegan option.
  • Adjust chili powder and smoked paprika to control the spice level.
  • For added freshness, garnish with chopped cilantro and lime wedges if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Chicken tortilla soup, Tex-Mex soup, easy chicken soup, creamy chicken soup, tortilla strips, comfort food

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