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Easy Creamy One-Pot Chicken Tortilla Soup

A close-up of a creamy bowl of chicken tortilla soup topped with sour cream and tortilla strips.
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Make this simple, creamy chicken tortilla soup in one pot for a quick weeknight dinner using rotisserie chicken.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie is fine)
  • 4 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup heavy cream or half-and-half
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • Optional toppings: Tortilla strips, shredded cheese, avocado, sour cream

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Add garlic, chili powder, and cumin. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes with chilies, black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken, salt, and pepper. Continue to simmer for 10 minutes to allow flavors to combine.
  5. Reduce heat to low. Stir in the heavy cream until the soup is fully incorporated and creamy. Do not boil after adding cream.
  6. Serve hot with your choice of toppings like tortilla strips, cheese, or avocado.

Notes

  • For a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • If you prefer a classic, non-creamy version, omit the heavy cream and add 1/2 cup of tomato sauce instead.
  • Use leftover rotisserie chicken to save preparation time.

Nutrition

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