Print

Easy Creamy Chicken Tortilla Soup (Using Rotisserie Chicken)

Close-up of a bowl of creamy chicken tortilla soup topped with avocado, sour cream, and tortilla strips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting and flavorful creamy chicken tortilla soup quickly. This recipe uses rotisserie chicken for minimal prep, making it a perfect quick weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded rotisserie chicken
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or half-and-half)
  • 1 cup shredded Monterey Jack or Mexican cheese blend
  • For serving: Tortilla strips, avocado, sour cream, cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, diced tomatoes and green chilies (with liquid), black beans, corn, chicken broth, salt, and pepper.
  4. Bring the soup to a simmer. Reduce the heat to low, cover, and let it cook for 15 minutes so the flavors combine.
  5. Remove the pot from the heat. Stir in the heavy cream until fully incorporated.
  6. Stir in the shredded cheese until it melts into the soup, creating a creamy texture. Do not boil after adding the cream.
  7. Ladle the soup into bowls. Top each serving with crispy tortilla strips, diced avocado, a dollop of sour cream, and fresh cilantro.

Notes

  • For homemade crispy tortilla strips, cut 4 corn tortillas into thin strips. Toss lightly with 1 teaspoon of oil and a pinch of salt. Bake at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • This soup freezes well before adding the cream. Thaw overnight and reheat gently on the stove before stirring in the cream and cheese.

Nutrition

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