Print

Easy 30-Minute Creamy Chicken Tortilla Soup

Close-up of a steaming bowl of chicken tortilla soup, featuring shredded chicken, corn, black beans, and crispy tortilla strips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this flavorful, one-pot Chicken Tortilla Soup in 30 minutes using rotisserie chicken and pantry staples. It is a comforting, bold soup perfect for quick weeknight dinners.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 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 for a lighter version)
  • 1 cup shredded Monterey Jack or cheddar cheese (optional, for creamy version)
  • Tortilla strips, for topping
  • Optional toppings: avocado, sour cream, cilantro, lime wedges

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. Pour in the chicken broth, Rotel (undrained), black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let the soup simmer for 10 minutes to allow flavors to combine. Season with salt and pepper.
  5. For a creamy soup, stir in the heavy cream and shredded cheese (if using). Cook just until the cheese melts and the soup is heated through. Do not boil after adding cream.
  6. Serve the Chicken Tortilla Soup hot. Top each bowl with crispy tortilla strips and your choice of additional toppings.

Notes

  • To make quick tortilla strips, cut 4-5 corn tortillas into thin strips. Toss lightly with oil and salt, then 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 recipe is great for meal planning; leftovers store well for up to 3 days. Consider this recipe when looking at meal planning options for quick dinners.

Nutrition

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