Description
Warm up with a bowl of creamy chicken tortilla soup! This easy one-pot meal is loaded with tender chicken, black beans, sweet corn, and bold spices in a rich, creamy broth. It’s the perfect comfort food with a kick of flavor!
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
- 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, shredded chicken (rotisserie works great)
- Salt & pepper, to taste
Optional Toppings:
- Tortilla strips
- Diced avocado
- Sour cream
- Tex-Mex cheese
- Cilantro
- Lime wedges
- Jalapeños
Instructions
- Sauté the Onion: Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook for 5-7 minutes until soft and lightly browned.
- Add Tomatoes & Broth: Stir in crushed tomatoes, Rotel diced tomatoes, and chicken broth. Mix well.
- Season the Soup: Add garlic powder, smoked paprika, and chili powder. Stir to combine.
- Add Beans & Corn: Toss in the drained corn and black beans. Stir and bring to a gentle boil.
- Simmer the Soup: Reduce heat and let simmer for 5 minutes, partially covered.
- Add Cream & Chicken: Stir in heavy cream and shredded cooked chicken. Warm through for 3-5 minutes. Season with salt and pepper to taste.
- Serve & Garnish: Ladle into bowls and top with your favorite garnishes like tortilla strips, avocado, sour cream, or Tex-Mex cheese. Enjoy!
Notes
- Use Rotisserie Chicken: A quick, flavorful shortcut.
- Blend for Extra Creaminess: Blend half the soup before adding the chicken for a smoother texture.
- Adjust Spice Levels: Add more chili powder or jalapeños for extra heat.
- Make It Thicker: Use less broth or simmer longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American