Chicken Tortilla Soup
Discover how to make Chicken Tortilla Soup. A delicious recipe with detailed instructions.
20
Prep Time
35
Cook Time
55
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
Step 2
2. Add crushed tomatoes, Rotel tomatoes with green chilies (including liquid), chicken broth, garlic powder, smoked paprika, and chili powder to the pot. Stir to combine.
Step 3
3. Bring the mixture to a gentle boil, then reduce heat to low and let simmer for 15 minutes, stirring occasionally.
Step 4
4. Add drained corn, rinsed black beans, and shredded chicken to the pot. Stir to combine and cook for another 5 minutes.
Step 5
5. Reduce heat to low and slowly stir in the heavy cream. Simmer for 5 more minutes, but do not let it boil after adding cream.
Step 6
6. Taste and season with salt and pepper as needed.
Step 7
7. Serve hot in bowls topped with tortilla strips, diced avocado, a dollop of sour cream, and a sprinkle of shredded cheese.
Chef's Notes
For extra depth of flavor, char your corn in a hot skillet before adding it to the soup.
Use rotisserie chicken for convenience and added flavor, or poach your own chicken breasts in broth for the most tender results.
Serving Suggestions
Serve this soup with warm flour tortillas, cornbread, or tortilla chips on the side. It's perfect for chilly evenings, game day gatherings, or anytime you need a comforting meal that feeds a crowd.
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More Soups Recipes
Chicken Tortilla Soup
Discover how to make Chicken Tortilla Soup. A delicious recipe with detailed instructions.
Ingredients (14)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add crushed tomatoes, Rotel tomatoes with green chilies (including liquid), chicken broth, garlic powder, smoked paprika, and chili powder to the pot. Stir to combine.
- Bring the mixture to a gentle boil, then reduce heat to low and let simmer for 15 minutes, stirring occasionally.
- Add drained corn, rinsed black beans, and shredded chicken to the pot. Stir to combine and cook for another 5 minutes.
- Reduce heat to low and slowly stir in the heavy cream. Simmer for 5 more minutes, but do not let it boil after adding cream.
- Taste and season with salt and pepper as needed.
- Serve hot in bowls topped with tortilla strips, diced avocado, a dollop of sour cream, and a sprinkle of shredded cheese.
More Soups Recipes
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