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Creamy Chicken Tortilla Soup

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This Creamy Chicken Tortilla Soup is a hearty, flavorful dish filled with rotisserie chicken, beans, corn, and a rich creamy broth. The perfect balance of spices like chili powder and smoked paprika, topped with crispy tortilla strips, avocado, and sour cream, makes this soup the ultimate comfort food.

Ingredients

1 tablespoon olive oil

1/2 medium onion, chopped

1 (28 ounce) can crushed tomatoes

1 (10 ounce) can Rotel diced tomatoes with green chilies (with juices)

1 cup chicken broth

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 tablespoon chili powder

1 (12 ounce) can corn, drained

1 (14 ounce) can black beans, drained & rinsed

1 cup heavy/whipping cream

2 cups cooked chicken (rotisserie works best)

Salt & pepper to taste

Toppings (optional): Tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.

Instructions

  • Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.

  • Stir in crushed tomatoes, Rotel tomatoes with green chilies (with juices), and chicken broth. Bring the mixture to a simmer.

  • Add garlic powder, smoked paprika, chili powder, corn, and black beans. Stir to combine, and let the soup simmer for about 10 minutes to meld the flavors.

  • Stir in heavy cream and shredded cooked chicken. Simmer for an additional 5-7 minutes, stirring occasionally, until heated through.

  • Season with salt and pepper to taste.

  • Serve hot, topped with optional garnishes like tortilla strips, avocado, sour cream, and cheese.

Notes

Spicy Version: Add chopped jalapeños or a few dashes of hot sauce for extra heat.

Vegetarian Version: Replace the chicken with more beans or tofu, and use vegetable broth.

Low-Carb: Skip the corn and use cauliflower rice or skip the tortilla strips for a low-carb version.

Toppings: Customize with lime wedges, cilantro, or shredded cheese.