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–+ servings
Creamy Chicken Tortilla Soup

Easy Creamy Chicken Tortilla Soup for Cozy Nights

This Creamy Chicken Tortilla Soup is a comforting meal ready in just 30 minutes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can use canola or vegetable oil as a substitute
  • 1/2 medium Onion, chopped shallots can be used if desired
  • 28 oz can Crushed Tomatoes avoid substituting with diced tomatoes for best texture
  • 10 oz can Rotel Diced Tomatoes with Green Chilies swap for diced green chilies for less spice
  • 1 cup Chicken Broth vegetable broth can be used for a vegetarian option
  • 1 teaspoon Garlic Powder feel free to replace it with fresh garlic if preferred
  • 1 teaspoon Smoked Paprika regular paprika can be used for a milder taste
  • 1/2 tablespoon Chili Powder adjust to taste for more heat
For Texture and Creaminess
  • 12 oz can Corn, drained frozen corn serves as a convenient substitute
  • 14 oz can Black Beans, drained & rinsed any variety of beans can replace it
  • 1 cup Heavy/Whipping Cream consider half-and-half as an alternative but temper to avoid curdling
  • 2 cups Cooked Chicken, shredded rotisserie chicken is an excellent and convenient option
For the Finishing Touches
  • Salt & Pepper adjust according to personal taste preferences
  • Optional Toppings include tortilla strips, avocado, sour cream, Tex-Mex cheese, and more

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add ½ chopped onion and sauté for 5–7 minutes until translucent.
  2. Stir in one 28 oz can crushed tomatoes, one 10 oz can Rotel diced tomatoes, and 1 cup chicken broth. Add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ tablespoon chili powder. Mix well and bring to a gentle boil.
  3. Add 12 oz drained corn and one 14 oz can rinsed black beans. Stir to combine, cover with lid slightly ajar, and simmer for 5 minutes.
  4. Lower the heat and stir in 1 cup heavy cream and 2 cups shredded chicken. Stir continuously for 3–5 minutes until heated through and creamy.
  5. Season with salt and pepper, ladle into bowls, and garnish with toppings like tortilla strips or avocado.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Don't skip the cream; it gives the soup its signature creamy texture. Rinse black beans to reduce sodium. For spiciness, consider cayenne pepper.

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