Description
This Easy Chicken Tortilla Soup is a flavorful and comforting Tex-Mex inspired dish that combines a rich tomato base with tender chicken, black beans, corn, and smoky spices. Finished with creamy heavy cream and topped with crispy tortilla strips, avocado, sour cream, and shredded cheese, this soup is a quick and satisfying meal perfect for any day of the week.
Ingredients
Soup Base
- 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
Vegetables and Beans
- 1 can (12 oz) corn, drained
- 1 can (14 oz) black beans, rinsed and drained
Dairy and Protein
- 1 cup heavy cream or whipping cream
- 2 cups cooked chicken, shredded or chopped
- Salt and pepper to taste
Toppings
- Tortilla strips
- Avocado, sliced
- Sour cream
- Tex-Mex style shredded cheese
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until soft and translucent, about 3-4 minutes.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, Rotel diced tomatoes with green chilies (including the juice), and chicken broth. Bring the mixture to a simmer.
- Season the Soup: Add garlic powder, smoked paprika, chili powder, salt, and pepper. Stir well to combine all the spices into the tomato base.
- Add Beans and Corn: Incorporate the drained corn and rinsed black beans into the pot. Let the soup simmer for about 5 minutes to allow flavors to meld.
- Add Chicken and Cream: Stir in the cooked chicken and heavy cream. Heat through until the soup is warm and creamy, approximately 3-5 minutes.
- Adjust Seasoning: Taste the soup and adjust salt, pepper, and spices as desired.
- Serve: Ladle the soup into bowls and garnish generously with tortilla strips, sliced avocado, sour cream, and shredded Tex-Mex style cheese.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- To add more heat, include chopped jalapeños or cayenne pepper.
- Serve with lime wedges for an extra burst of citrus flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
