Creamy Chicken Tortilla Soup Recipe
This creamy chicken tortilla soup is a flavorful and comforting dish perfect for any occasion. Made with tender shredded chicken, a blend of spices, creamy chicken soup, corn, black beans, and ROTEL for a touch of heat, it’s simmered to develop rich flavors and served with delicious toppings like sour cream, shredded cheese, cilantro, crushed tortilla chips, and pico de gallo for added texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 2 corn tortillas
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 21 ounces cream of chicken soup (2 cans)
- 1/2 cup heavy cream
Main Ingredients
- 3 cups shredded chicken
- 15.25 ounce can sweet corn, drained (1 can)
- 15 ounce can black beans, drained and rinsed (1 can)
- 10 ounce can ROTEL (1 can)
Toppings (Optional)
- Sour cream
- Shredded cheese
- Chopped cilantro
- Crushed tortilla chips
- Pico de gallo
Instructions
- Prepare the broth base: Pour the chicken broth into a large pot. Add the 2 corn tortillas along with the chili powder, cumin, garlic powder, oregano, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, or until the tortillas break down completely into the broth, thickening it and infusing it with flavor.
- Add the soup and main ingredients: Whisk in the cream of chicken soup until the mixture is smooth. Then, add the shredded chicken, drained sweet corn, rinsed black beans, ROTEL, and heavy cream. Stir everything together thoroughly to combine all the ingredients evenly.
- Simmer and serve: Allow the soup to simmer uncovered over low heat for an additional 10 minutes to let the flavors meld together and the soup to heat through. Serve the soup warm with your choice of optional toppings such as sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo for extra taste and texture.
Notes
- For a spicier soup, add additional ROTEL or a dash of hot sauce.
- To make this soup lighter, substitute the heavy cream with half-and-half or a milk alternative.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For gluten-free preparation, ensure that the corn tortillas and cream of chicken soup are certified gluten-free.
- Shredded chicken can be homemade or store-bought rotisserie chicken for convenience.
Keywords: Chicken tortilla soup, creamy chicken soup, easy chicken soup, Mexican soup, comfort food soup, chicken and beans soup
Find it online: https://dishedbydana.com/creamy-chicken-tortilla-soup-recipe/
