Print

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.

Ingredients

Scale

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

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