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30-Minute Easy Creamy Chicken Tortilla Soup

A close-up of a bowl of creamy chicken tortilla soup topped with shredded chicken, cheese, cilantro, and tortilla strips.
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Make this rich, velvety chicken tortilla soup fast. Using rotisserie chicken, this recipe delivers comforting Tex-Mex flavor perfect for a weeknight chicken dinner.

Ingredients

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  • 2 cups shredded cooked chicken (use rotisserie chicken for speed)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can mild enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream (or half-and-half for a lighter texture)
  • 1/2 cup frozen corn
  • Salt and black pepper to taste
  • For serving: Crispy tortilla strips, shredded Monterey Jack cheese, avocado slices, fresh cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano to the pot. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes (with juice), rinsed black beans, enchilada sauce, and chicken broth. Bring the mixture to a simmer.
  4. Add the shredded cooked chicken and frozen corn. Reduce the heat to low and let the soup simmer for 10 minutes so the flavors combine.
  5. Slowly stir in the heavy cream. Heat through gently for 2-3 minutes, but do not allow the soup to boil once the cream is added.
  6. Taste the soup and season with salt and pepper as needed. This soup is best served hot.
  7. Ladle the velvety soup into bowls. Top generously with crispy tortilla strips, shredded cheese, avocado slices, and fresh cilantro.

Notes

  • For a restaurant style tortilla soup texture, you can blend about 1 cup of the soup mixture (before adding cream) with a ladle of broth until smooth, then stir it back into the pot.
  • If you want a spicier Southwestern chicken soup, add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce with the spices.
  • This easy chicken soup freezes well if you omit the cream before freezing. Stir the cream back in after reheating.

Nutrition

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