Creamy Chicken Tortilla Soup

Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1/2 medium onion; 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; 1 (14 ounce) can black beans; 1 cup heavy/whipping cream; 2 cups cooked chicken; salt & pepper; Toppings (optional, to taste): tortilla strips, avocado, sour cream, Tex-Mex cheese, etc

User Reviews

4.9

138 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
425 kcal
Course
Soup
Cuisine
American, Tex-Mex, Mexican-American Fusion

Creamy Chicken Tortilla Soup

Nina Acevedo

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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!

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Ingredients

Servings

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 (I used a rotisserie chicken)
salt & pepper to taste
Toppings (optional, to taste): tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.

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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

Substitutions:

I don't recommend subbing the canned tomatoes for another variety because it adds thickness/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 some pieces of tomato in the soup, you can leave it out and include a 4 ounce can of diced green chilies instead.
I don't recommend subbing the canned tomatoes for another variety because it adds thickness/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 some pieces of tomato in the soup, you can leave it out and include a 4 ounce can of diced green chilies instead.

Nutrition Information

Show Details

Calories 425kcal (21%) Carbohydrates 38g (13%) Protein 23g (46%) Fat 22g (34%) Saturated Fat 11g (55%) Cholesterol 89mg (30%) Sodium 478mg (20%) Potassium 985mg (28%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 1309IU (26%) Vitamin C 21mg (23%) Calcium 118mg (12%) Iron 5mg (28%)

Nutrition 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%