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Easy 30-Minute Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy chicken tortilla soup topped with crispy tortilla strips, avocado slices, and cilantro.
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Make this cozy, flavorful creamy chicken tortilla soup fast using leftover rotisserie chicken. It is a satisfying one-pot meal perfect for busy weeknights.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 4 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream (or milk for a lighter version)
  • 1 cup shredded Monterey Jack cheese, divided
  • Tortilla strips, for topping
  • Avocado, sliced, for topping
  • Cilantro, chopped, for topping
  • Lime wedges, for serving

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, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with liquid) and the diced tomatoes with green chilies (with liquid). Stir to combine with the spices.
  4. Add the chicken broth, rinsed black beans, and frozen corn. Bring the mixture to a simmer.
  5. Stir in the shredded cooked chicken. Reduce the heat to low and let the soup simmer for 10 minutes so the flavors combine.
  6. Remove the pot from the heat. Stir in the heavy cream until fully incorporated.
  7. Stir in 1/2 cup of the shredded cheese until it melts into the soup, creating a creamy texture.
  8. Ladle the soup into bowls. Top each serving with the remaining 1/2 cup of shredded cheese, crispy tortilla strips, sliced avocado, and fresh cilantro. Serve immediately with lime wedges.

Notes

  • For homemade crispy tortilla strips, cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F (190°C) for 8-12 minutes until crisp.
  • If you prefer a thicker soup, mash about 1/2 cup of the black beans against the side of the pot before adding the cream.
  • You can make this a dairy-free creamy chicken tortilla soup by substituting the heavy cream with full-fat coconut milk and omitting the cheese, or using a dairy-free cheese alternative.

Nutrition

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