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Creamy chicken tortilla soup

Natasha Bull
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

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.