Description
Creamy Chicken Tortilla Soup is a flavorful and comforting dish that combines tender chicken, hearty black beans, sweet corn, and a blend of spices in a rich tomato base. Finished with a splash of cream and topped with crispy tortilla strips and fresh avocado, this soup is perfect for a satisfying lunch or dinner.
Ingredients
Soup Base:
- 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
Vegetables and Beans:
- 1 (12 ounce) can corn, drained
- 1 (14 ounce) can black beans, drained and rinsed
Proteins and Dairy:
- 2 cups cooked chicken (rotisserie chicken recommended)
- 1 cup heavy whipping cream
Seasonings:
- Salt and pepper, to taste
Toppings (optional):
- Tortilla strips
- Avocado slices
- Sour cream
- Tex-Mex cheese
Instructions
1. Heat olive oil in a soup pot over medium-high heat. Add chopped onion and sauté for 5-7 minutes until lightly browned and fragrant.
2. Stir in crushed tomatoes, Rotel diced tomatoes with juices, and chicken broth. Add garlic powder, smoked paprika, chili powder, corn, and black beans. Mix thoroughly and increase heat to high.
3. When the soup comes to a boil, reduce heat to low and cover the pot with the lid slightly ajar. Let it simmer gently for 5 minutes to meld the flavors.
4. While the soup simmers, get your toppings ready—slice avocados, shred cheese, and prepare tortilla strips.
5. Stir in the heavy cream and cooked chicken pieces. Continue warming the soup for 3-5 minutes until heated through. Taste and adjust seasoning with salt and pepper as desired.
6. Ladle soup into bowls and garnish with your choice of tortilla strips, avocado, sour cream, and Tex-Mex cheese. Serve immediately.
Notes
You can substitute chicken broth with vegetable broth for a lighter flavor.
Use rotisserie chicken for convenient, pre-cooked protein.
Adjust chili powder to your preferred level of spiciness.
For a dairy-free version, replace heavy cream with coconut milk.
Leftover soup can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 75 mg