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Easy 30-Minute Creamy Chicken Tortilla Soup

Close-up of a creamy chicken tortilla soup topped with tortilla strips, sour cream, and cilantro.
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Make this comforting, flavorful soup in 30 minutes using rotisserie chicken. It is a perfect one-pot meal for busy weeknights when you want Southwest flavor.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 6 cups chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) diced green chilies, undrained
  • 1 cup frozen corn
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or half-and-half)
  • Vegetable oil for frying tortillas
  • 6 small corn tortillas, cut into thin strips
  • Optional Toppings: Shredded cheese, avocado, sour cream, fresh cilantro

Instructions

  1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with juice), green chilies (with juice), black beans, corn, shredded chicken, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to let the flavors combine.
  4. While the soup simmers, prepare the tortilla strips. Heat about 1/2 inch of vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  5. Stir the heavy cream into the soup base. Heat through gently, but do not let it boil after adding the cream. Taste and adjust seasonings if needed.
  6. Ladle the soup into bowls. Top each serving with the crispy tortilla strips, shredded cheese, avocado, and a dollop of sour cream, if desired. Serve immediately.

Notes

  • For a smoky flavor, use fire-roasted diced tomatoes instead of regular ones.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • Bake the tortilla strips instead of frying for a lower-fat option; toss strips with 1 teaspoon of oil and bake at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

Find it online: https://mdlatdmm.com/easy-creamy-chicken-tortilla-soup/