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Easy 30-Minute Creamy Chicken Tortilla Soup with Rotisserie Chicken

A close-up of a bowl of creamy chicken tortilla soup topped with corn, black beans, tortilla strips, and cilantro.
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Make this comforting, creamy chicken tortilla soup fast. Using rotisserie chicken and simple pantry items, this one-pot meal is ready in 30 minutes, making it a perfect weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cups shredded cooked chicken (use rotisserie chicken for speed)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn
  • 1/2 cup heavy cream or half-and-half (or use evaporated milk for a lighter version)
  • 1/2 cup shredded Monterey Jack or Colby cheese (optional, for creaminess)
  • For Serving: Crispy tortilla strips, avocado, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and the diced tomatoes with green chilies. Bring the mixture to a simmer.
  4. Stir in the shredded chicken, black beans, and corn. Continue to simmer for 10 minutes to allow the flavors to combine.
  5. Reduce the heat to low. Stir in the heavy cream and the shredded cheese, if using. Stir until the cheese is melted and the soup is heated through. Do not boil after adding the cream.
  6. Taste the soup and adjust salt and pepper as needed.
  7. Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, avocado slices, fresh cilantro, and a squeeze of fresh lime juice.

Notes

  • For homemade crispy tortilla strips, cut corn tortillas into thin strips, toss lightly with oil and salt, and bake at 375°F (190°C) for 8-12 minutes until crisp.
  • If you need a dairy-free option, omit the heavy cream and cheese, and add 1/2 cup of full-fat coconut milk for creaminess.
  • This soup freezes well before adding the cream. Thaw overnight and reheat gently before stirring in the cream.

Nutrition

Find it online: https://rosatasty.com/chicken-tortilla-soup-easy-30-minute-creamy/