Description
Easy Chicken Tortilla Soup is a comforting, flavorful dish perfect for quick weeknight dinners. This delicious soup combines shredded chicken, tomatoes, beans, corn, and aromatic spices, simmered together to create a rich and hearty meal. Topped with crispy tortilla strips, creamy avocado, sour cream, and melted Tex-Mex cheese, it delivers a delightful blend of textures and tastes in every bowl.
Ingredients
Scale
Soup Ingredients
- 1 tbsp olive oil
- 1/2 medium yellow onion, chopped
- 1 can (28 oz) crushed tomatoes
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tbsp chili powder
- 1 can (12 oz) corn, drained
- 1 can (14 oz) black beans, rinsed and drained
- 1 cup heavy cream or whipping cream
- 2 cups cooked chicken, shredded or chopped
- Salt and pepper to taste
Optional Toppings
- Tortilla strips
- Avocado, sliced or diced
- Sour cream
- Tex-Mex style shredded cheese
Instructions
- Sauté the Onion: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped half of a medium yellow onion and cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
- Add Tomatoes and Broth: Pour in the 28-ounce can of crushed tomatoes and the 10-ounce can of Rotel diced tomatoes with green chilies (including the juice). Add 1 cup of chicken broth to the pot and stir well to combine.
- Season the Soup: Sprinkle 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and 1/2 tablespoon of chili powder into the pot. Stir to evenly distribute the spices throughout the tomato mixture.
- Add Corn and Beans: Stir in the drained 12-ounce can of corn and the rinsed and drained 14-ounce can of black beans to add texture and flavor.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld together.
- Add Cream and Chicken: Stir in 1 cup of heavy cream to add richness, then add the 2 cups of cooked shredded or chopped chicken. Cook for another 5 minutes until everything is heated through. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and top with your choice of tortilla strips, avocado, sour cream, and shredded Tex-Mex cheese for an extra burst of flavor and texture.
Notes
- You can substitute rotisserie chicken for the cooked chicken to save time.
- If you prefer a spicier soup, add a pinch of cayenne pepper or more chili powder.
- Use low-fat milk instead of heavy cream for a lighter version, but the soup won’t be as creamy.
- Warm the tortilla strips in a dry pan or oven for extra crispiness before topping.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
