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Easy Creamy Chicken Tortilla Soup Ready in 30 Minutes

A close-up of a bowl of rich, orange-colored chicken tortilla soup topped with shredded chicken and crispy tortilla strips.
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Make this flavorful, comforting chicken tortilla soup fast. This one-pot recipe uses simple ingredients for a satisfying weeknight meal.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 4 cups chicken broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream or half-and-half (optional, for creamy texture)
  • 1 tablespoon olive oil
  • Corn tortillas, cut into strips (for frying/baking)

Instructions

  1. Prepare tortilla strips: Toss corn tortilla strips with 1 tablespoon of olive oil and a pinch of salt. Bake at 400°F (200°C) for 8-10 minutes until crisp, or fry until golden. Set aside for topping.
  2. Sauté aromatics: In a large pot or Dutch oven over medium heat, cook the chopped onion until soft, about 5 minutes. Add minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  3. Combine soup base: Add the chicken broth, fire-roasted tomatoes (with juice), green chilies (with juice), black beans, corn, shredded chicken, salt, and pepper to the pot.
  4. Simmer: Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to combine.
  5. Make it creamy (optional): Stir in the heavy cream or half-and-half during the last 5 minutes of simmering. Heat through but do not boil after adding cream.
  6. Serve: Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, shredded cheese, avocado slices, and fresh cilantro. Serve immediately.

Notes

  • For a slow cooker version, combine all ingredients except the cream and tortilla strips in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in cream before serving.
  • Use rotisserie chicken to cut down on prep time significantly.
  • Add a squeeze of fresh lime juice just before serving to brighten the flavor.

Nutrition

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