Easy Chicken Tortilla Soup Recipe

Introduction

This Easy Chicken Tortilla Soup is a comforting and flavorful meal that’s perfect any day of the week. Packed with tender chicken, vegetables, and creamy broth, it comes together quickly and can be customized with your favorite toppings.

Ingredients

• 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
• 1 can (12 oz) corn, drained
• 1 can (14 oz) black beans, rinsed and drained
• 1 cup heavy cream or whipping cream
• 2 cups cooked chicken, shredded or chopped
• Salt and pepper to taste
• Tortilla strips
• Avocado
• Sour cream
• Tex-Mex style shredded cheese

Instructions

1. Step 1: In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is lightly browned and translucent.
2. Step 2: Stir in the crushed tomatoes, Rotel diced tomatoes with green chilies (including their juices), and chicken broth. Add the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well, then increase the heat to high and bring the mixture to a boil.
3. Step 3: Once boiling, reduce the heat to low and cover the pot with the lid slightly ajar. Let the soup simmer for 5 minutes to allow the flavors to meld.
4. Step 4: While the soup simmers, prepare the toppings. Slice the avocado, portion out the sour cream, shred the cheese if needed, and set aside the tortilla strips. Fresh cilantro or lime juice are great optional garnishes.
5. Step 5: Stir the heavy cream and cooked chicken into the soup. Warm through for 3-5 minutes over low heat until the chicken is heated and the soup is creamy. Taste and season with salt and pepper as desired.
6. Step 6: Ladle the hot soup into bowls and garnish with tortilla strips, avocado, sour cream, and shredded cheese. Serve immediately.

Tips & Variations

• For extra depth, add a fresh jalapeño with the onions or a squeeze of lime before serving.
• Use rotisserie chicken to save time and add flavor.
• Substitute heavy cream with coconut milk for a dairy-free version and a subtle sweetness.
• Add freshly chopped cilantro or a sprinkle of cumin for an enhanced Tex-Mex flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent the cream from curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the chicken and substitute vegetable broth for chicken broth. You can add extra beans or vegetables like zucchini to keep it hearty.

What can I use if I don’t have Rotel diced tomatoes?

You can substitute with canned diced tomatoes and add a diced green chili or a pinch of cayenne pepper to mimic the heat and flavor.

Easy Chicken Tortilla Soup Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

This Easy Chicken Tortilla Soup is a comforting and flavorful Mexican-inspired dish featuring a rich tomato base, tender shredded chicken, and a creamy finish. Enhanced with classic spices and hearty ingredients like black beans and corn, this soup is perfect for a quick weeknight meal. Topped with crunchy tortilla strips, creamy avocado, sour cream, and melty Tex-Mex cheese, it offers a delightful combination of textures and flavors.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tbsp olive oil
• 1/2 medium yellow onion, chopped

Soup Ingredients

• 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
• 1 can (12 oz) corn, drained
• 1 can (14 oz) black beans, rinsed and drained

Finishing Ingredients

• 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

1. Sauté the Onion: In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is lightly browned and translucent.
2. Build the Soup Base: Stir in the crushed tomatoes, Rotel diced tomatoes with green chilies (including their juices), and chicken broth. Add in the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well to combine all ingredients, then increase heat to high and bring the mixture to a boil.
3. Simmer the Soup: Once boiling, reduce heat to low and cover the pot with the lid slightly ajar. Let the soup simmer for 5 minutes to allow the flavors to meld.
4. Prep the Toppings: While the soup simmers, prepare the toppings. Slice the avocado, portion out the sour cream, shred the Tex-Mex style cheese if needed, and set aside the tortilla strips. Optional garnishes include fresh cilantro and a dash of lime juice for added brightness.
5. Finish the Soup with Cream and Chicken: Stir the heavy cream and cooked shredded chicken into the soup. Let it warm through for 3-5 minutes over low heat until the chicken is heated and the soup is creamy. Taste and season generously with salt and pepper as needed.
6. Serve and Garnish: Ladle hot soup into bowls and top each serving with tortilla strips, avocado slices, sour cream, and Tex-Mex style shredded cheese. Enjoy immediately.

Notes

• You can substitute cooked rotisserie chicken to save time.
• For a lighter soup, swap heavy cream for half-and-half or evaporated milk.
• Adding fresh cilantro and lime juice as garnish enhances freshness and flavor.
• Tortilla strips can be store-bought or homemade by baking or frying tortilla strips until crispy.
• The soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.

Keywords: Chicken Tortilla Soup, Easy Chicken Soup, Mexican Soup, Comfort Food, Spicy Soup, Weeknight Dinner