Description
This Creamy Chicken Tortilla Soup is the perfect blend of bold Tex-Mex flavors and rich, velvety goodness. With tender shredded chicken, smoky spices, black beans, and a creamy tomato-based broth, it’s a one-pot comfort meal that’s quick, easy, and perfect for meal prep. Top it with crispy tortilla strips, avocado, cheese, and fresh lime for a restaurant-worthy experience!
Ingredients
For the Soup:
- 1 tbsp olive oil
- ½ medium onion, chopped
- 1 (28 oz) can crushed tomatoes
- 1 (10 oz) can Rotel diced tomatoes with green chilies (with juices)
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tbsp chili powder
- 1 (12 oz) can corn, drained
- 1 (14 oz) can black beans, drained & rinsed
- 1 cup heavy cream
- 2 cups cooked shredded chicken (rotisserie or leftover)
- Salt & black pepper, to taste
For Garnish:
- Crispy tortilla strips
- Avocado, diced
- Sour cream or Greek yogurt
- Shredded Tex-Mex cheese or Cotija
- Fresh cilantro
- Lime wedges
Instructions
- Sauté the Aromatics
- Heat olive oil in a large soup pot over medium-high heat.
- Add chopped onion and sauté for 5-7 minutes until lightly browned.
- Build the Broth
- Stir in crushed tomatoes, Rotel tomatoes, and chicken broth.
- Add garlic powder, smoked paprika, chili powder, corn, and black beans.
- Mix well to combine.
- Simmer for Richness
- Bring the soup to a boil, then reduce heat and simmer for 5 minutes, partially covered.
- Add Cream & Chicken
- Stir in heavy cream and shredded chicken.
- Let it heat through for 3-5 minutes.
- Season & Serve
- Taste and adjust with salt & black pepper.
- Serve hot with your favorite toppings and a squeeze of lime.
- Enjoy!
Notes
- For a spicier kick, add jalapeños, cayenne pepper, or chipotle peppers in adobo.
- For a dairy-free version, use coconut cream instead of heavy cream.
- For a thicker soup, blend a portion of the beans & corn before adding back to the pot.
- Store leftovers in the fridge for up to 4 days, or freeze without the cream for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Tex-Mex
- Method: Stovetop
- Cuisine: Mexican-Inspired