A rich and comforting chicken tortilla soup, perfect for a weeknight meal. This one-pot soup is topped with crunchy tortilla strips, creamy avocado, and melted cheese.
Author:ellievance
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Mexican-inspired
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
4 cups chicken broth
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
3 cups shredded cooked chicken (rotisserie chicken works well)
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
For Toppings:
Tortilla chips or strips
Shredded cheddar cheese
Diced avocado
Chopped fresh cilantro
Lime wedges
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
Add minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
Pour in the chicken broth, diced tomatoes, black beans, and Rotel. Stir to combine.
Add the shredded cooked chicken to the pot. Bring the soup to a simmer.
Reduce heat to low, cover, and let simmer for at least 15 minutes to allow flavors to meld.
Stir in the heavy cream. Heat through but do not boil.
Season with salt and pepper to taste.
Ladle the soup into bowls. Garnish with tortilla chips or strips, shredded cheese, diced avocado, cilantro, and a squeeze of lime juice.
Notes
For a thicker soup, you can mash some of the black beans against the side of the pot before adding the cream.
If you don’t have rotisserie chicken, you can poach chicken breasts and shred them.
This soup is a great base for meal planning, and leftovers reheat well.