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Bowl of creamy chicken tortilla soup topped with tortilla strips and avocado.

Creamy Chicken Tortilla Soup

A luxurious and comforting creamy soup with tender chicken, corn, black beans, and spicy flavors, topped with crispy tortilla strips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped onion Chop finely.
  • 28 ounces can crushed tomatoes
  • 10 ounces can Rotel diced tomatoes with green chilies Include juices.
  • 1 cup chicken broth Low sodium preferred.
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 tablespoon chili powder
  • 12 ounces can corn Drain before adding.
  • 14 ounces can black beans Drain and rinse.
  • 1 cup heavy/whipping cream Or substitute with lighter alternatives.
  • 2 cups cooked chicken Use rotisserie or leftover chicken.
  • to taste Salt & pepper
Optional Toppings
  • Tortilla strips
  • Avocado
  • Sour cream
  • Tex-Mex cheese

Method
 

Preparation
  1. In a cozy soup pot, add the olive oil and chopped onion. Sauté over medium-high heat for 5-7 minutes, allowing the onion to soften and turn golden brown.
  2. Stir in the crushed tomatoes, Rotel, and chicken broth. Add garlic powder, smoked paprika, and chili powder, followed by corn and black beans. Stir everything together.
  3. Increase the heat and bring the soup to a boil, then reduce the heat and simmer with a lid slightly ajar for about 5 minutes.
  4. While the soup simmers, prepare your toppings.
  5. Stir in the heavy cream and shredded chicken, warming through for an additional 3-5 minutes. Season with salt and pepper to taste.
  6. Serve immediately with toppings of your choice.

Notes

Store leftovers in airtight containers for 3-4 days in the fridge or freeze for up to 3 months. Reheat gently over medium heat, adding a splash of chicken broth if necessary.