Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup is easy to make and perfect for a cozy meal.
Equipment
- soup pot
Ingredients
- 1 tablespoon olive oil
- 0.5 medium onion, chopped
- 28 ounce can crushed tomatoes
- 10 ounce can Rotel diced tomatoes with green chilies with juices
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 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.
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.
- Serve immediately and top bowls as desired.
Notes
Substitutions: I don't recommend subbing the canned tomatoes or the cream for something with a lower fat percentage. If you don't have Rotel, you can leave it out and include a 4 ounce can of diced green chilies instead.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 38gProtein: 23gFat: 22gSaturated Fat: 11gCholesterol: 89mgSodium: 478mgPotassium: 985mgFiber: 9gSugar: 7gVitamin A: 1309IUVitamin C: 21mgCalcium: 118mgIron: 5mg
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