Creamy Chicken Tortilla Soup
This 30-minute creamy chicken tortilla soup recipe is easy to make and has a cozy, perfectly seasoned broth. Load it up with your favorite toppings for a satisfying meal!
Ingredients
- ½ mediumonion (chopped)
- 1can crushed tomatoes
- 1can rotel diced tomatoes with green chilies (with juices)
- 1 cupchicken broth
- 1taco seasoning
- 1can corn (drained)
- 1can black beans (drained & rinsed)
- 1 cupheavy/whipping cream
- 2Canned chicken
- salt & pepper (to taste)
- toppings (optional, to taste): tortilla strips, avocado, sour cream, tex-mex cheese, etc
Directions
- 1
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.
- 2
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.
- 3
Once the soup has come to a boil, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes.
- 4
Meanwhile, prep the toppings.
- 5
Stir in the cream and chicken and let it warm through for 3-5 minutes. Taste and season with salt & pepper as needed (I am generous with both).
- 6
Serve immediately and top bowls as desired.