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Quick & Cozy 30-Minute Creamy Chicken Tortilla Soup (One Pot)

Close-up of a bowl of creamy chicken tortilla soup topped with avocado, sour cream, cilantro, and tortilla strips.
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Make this easy, hearty, and comforting creamy chicken tortilla soup in one pot in just 30 minutes. It uses simple ingredients for bold Tex-Mex flavor perfect for cozy weeknight dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 3 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • For Garnish: Crispy tortilla strips, shredded cheddar cheese, sour cream, fresh cilantro, sliced avocado

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth, diced tomatoes and green chilies (with liquid), black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let it simmer gently for 10 minutes to allow flavors to combine.
  5. Add the cubed cream cheese to the pot. Stir continuously until the cream cheese has fully melted and the soup base is smooth and creamy.
  6. Stir in the heavy cream or half-and-half. Heat through for 2-3 minutes, but do not let the soup boil after adding the cream.
  7. Taste the soup and add salt and pepper as needed.
  8. Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, cheese, a dollop of sour cream, cilantro, and avocado slices.

Notes

  • For the best flavor, use pre-cooked rotisserie chicken. This keeps your preparation time under 30 minutes.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • To make homemade tortilla strips, cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • This recipe freezes well before adding the heavy cream. Thaw overnight and reheat gently on the stovetop, then stir in the cream.

Nutrition

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