Creamy Chicken Tortilla Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
425 kcal
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Course
Soup
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Cuisine
American, Tex-Mex, Mexican-American Fusion
Creamy Chicken Tortilla Soup
Description
The soup starts by sautéing onions to develop a mild sweetness before adding the tomato components and broth. Spices such as garlic powder, smoked paprika, and chili powder bring warmth and depth, while corn and black beans contribute mild sweetness and heartiness. Simmering blends the flavors, and adding heavy cream at the end provides a smooth, rich texture without curdling because of careful temperature control.
The chicken can be any cooked variety, such as rotisserie, shredded into the soup to add substance. The traditional toppings offer crunch and creaminess that complement the soup’s mildly spicy, creamy profile.
Due to the use of canned tomatoes and cream, the soup holds body and thickness well. The recipe cautions against substituting canned tomatoes or heavy cream to maintain texture and flavor. Optional adjustments include omitting Rotel and substituting diced green chilies for a milder tomato presence.
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 cream aka whipping cream
- 2 cups chicken I used a rotisserie chicken, cooked
- salt to taste
- black pepper to taste
- tortilla strips toppings, optional, to taste
- avocado
- sour cream
- Tex-Mex cheese
Instructions
- 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.
- 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.
- Once the soup has come to a boil, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes.
- Meanwhile, prep the toppings.
- Stir in the cream and chicken and let it warm through for 3-5 minutes. Taste and season with salt & pepper as needed (I am generous with both).
- Serve immediately and top bowls as desired.
Notes
- Use canned tomatoes as specified to maintain the soup's thickness and body.
- Avoid substituting heavy cream with lower fat options to prevent curdling.
- If Rotel tomatoes are unavailable or undesired, replace with a 4-ounce can of diced green chilies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 89mg | 30% |
| Sodium | 478mg | 20% |
| Potassium | 985mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 1309IU | 26% |
| Vitamin C | 21mg | 23% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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