Creamy Chicken Tortilla Soup
Creamy chicken tortilla soup
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, chopped
- 1 28 oz. can crushed tomatoes
- 1 10 oz. can rotel diced tomatoes, with green chilies with juices
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tbsp chili powder
- 1 12 oz. can corn, drained
- 1 14 oz. can black beans, drained and rinsed
- 1 cup heavy/ whipping cream
- 2 cups cooked chicken
- salt and pepper to taste
- toppings (optional): tortilla strips, avocado, sour cream, tex-mex cheese, etc.
Instructions
- 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.
- 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.
- Once the soup has come to a boil, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes.
- Meanwhile, prep the toppings.
- 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).
- Serve immediately and top bowls as desired.
Notes
- Substitutions:
- I don’t recommend subbing the canned tomatoes for another variety because it adds thickness/body to the soup.
- I don’t recommend subbing the cream for something with a lower fat percentage because the tomatoes are likely to curdle it.
- If you don’t have Rotel or don’t want some pieces of tomato in the soup, you can leave it out and include a 4 ounce can of diced green chilies instead.
