Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup is a comforting dish packed with flavor and perfect for family dinners.
Equipment
- Soup Pot For cooking the soup.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 0.5 medium onion, chopped
- 28 ounce crushed tomatoes
- 10 ounce Rotel diced tomatoes with green chilies with juices
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 tablespoon chili powder
- 12 ounce corn drained
- 14 ounce black beans drained and rinsed
- 1 cup heavy cream
- 2 cups cooked chicken such as rotisserie chicken
- salt and pepper to taste
- toppings optional: tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.
Instructions
- In a soup pot, heat olive oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes until lightly browned. Tip: Stir occasionally to prevent the onions from sticking or burning.
- Add the crushed tomatoes, Rotel, chicken broth, garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and increase the heat to high.
- Once the soup boils, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes. Tip: This helps the flavors meld beautifully.
- While the soup simmers, prepare your desired toppings such as slicing avocado or shredding cheese.
- Stir in the heavy cream and cooked chicken. Let it warm through for 3-5 minutes. Season with salt and pepper to taste. Tip: Taste the soup before serving to adjust seasoning if necessary.
- Serve the soup immediately and top with your favorite toppings for added flavor and texture.
Notes
For added crunch, try topping the soup with crispy tortilla strips or shredded Tex-Mex cheese. No alcoholic drinks allowed, please substitute with a non-alcoholic option.