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Easy 30-Minute Creamy Chicken Tortilla Soup

A close-up of a bowl of creamy chicken tortilla soup topped with shredded chicken, avocado, beans, and crispy tortilla strips.
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Make this bold, flavorful, and satisfying one-pot Chicken Tortilla Soup in 30 minutes using rotisserie chicken. It is perfect for busy weeknights when you want comfort food fast.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1/2 cup shredded Monterey Jack or cheddar cheese (optional, for creaminess)
  • Tortilla strips, for topping
  • Avocado, diced, for topping
  • Cilantro, chopped, for topping
  • Lime wedges, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, Rotel tomatoes, black beans, and corn. Bring the mixture to a simmer.
  4. Add the shredded chicken to the pot. Reduce the heat to low and let the soup simmer for 10 minutes to allow the flavors to combine.
  5. Stir in the heavy cream and the shredded cheese (if using). Stir until the cheese is melted and the soup is creamy. Do not boil after adding the cream.
  6. Taste the soup and add salt and pepper as needed.
  7. Ladle the soup into bowls. Serve immediately with your choice of toppings, such as crispy tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime juice.

Notes

  • For crispy tortilla strips, cut 4-5 corn tortillas into thin strips and bake or air fry at 375°F (190°C) until golden and crisp.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • This recipe is a great base for meal planning; leftovers store well for up to 3 days.
  • If you are interested in structured eating, consider how this fits into a keto meal plan delivery if you omit the corn and use low-carb toppings.

Nutrition

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