A quick and easy creamy chicken tortilla soup, perfect for a weeknight dinner. This recipe uses rotisserie chicken and offers stovetop, Crockpot, and Instant Pot options.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Mexican-Inspired
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
4 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
2 cups shredded rotisserie chicken
1 (4 ounce) can diced green chilies
1/2 cup heavy cream
Salt and pepper to taste
For Toppings: Tortilla strips, avocado, cilantro, lime wedges, sour cream
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic, chili powder, cumin, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
Pour in chicken broth, black beans, corn, rotisserie chicken, and diced green chilies. Bring to a simmer.
Reduce heat and let simmer for 10 minutes, allowing flavors to meld.
Stir in heavy cream. Season with salt and pepper to taste.
Serve hot, garnished with your favorite toppings like tortilla strips, avocado, cilantro, and a squeeze of lime.
Notes
For Crockpot: Combine all ingredients except heavy cream and toppings in a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in heavy cream before serving.