Description

This 30-minute creamy chicken tortilla soup recipe is easy to make and has a cozy, perfectly seasoned broth. Load it up with your favorite toppings for a satisfying meal!

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 chicken works well)

Salt & pepper to taste

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

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Instructions

1. Add the oil and onion to a soup pot and sauté over medium-high heat for 5-7 minutes or until it’s lightly browned.

2. Stir in the crushed tomatoes, Rotel, and chicken broth, followed by the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and increase the heat to high.

3. Once the soup has come to a boil, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes.

4. Meanwhile, prep the toppings.

5. Stir in the cream and chicken and let it warm through for 3-5 minutes. Taste and season with salt & pepper as needed (be generous if desired).

6. Serve immediately and top bowls as desired.

Notes

Substitutions:

I don’t recommend subbing the canned tomatoes for another variety because it adds thickness and body to the soup.

I don’t recommend subbing the cream for something with a lower fat percentage because the tomatoes are likely to curdle it.

If you don’t have Rotel or don’t want pieces of tomato in the soup, you can leave it out and include a 4 ounce can of diced green chilies instead.