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Easy 30-Minute Creamy Chicken Tortilla Soup Recipe

A close-up of a creamy tortilla soup recipe, topped with avocado slices, crispy tortilla strips, and cilantro.
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You need a comforting meal fast? This easy chicken tortilla soup comes together in 30 minutes using rotisserie chicken. It is creamy, flavorful, and perfect for a busy weeknight dinner. We show you how to get restaurant-quality taste with minimal effort.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 4 cups chicken broth
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup heavy cream (or half-and-half)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 4 small flour tortillas, cut into thin strips
  • Toppings: avocado, shredded cheese, fresh cilantro, lime wedges

Instructions

  1. Prepare the tortilla strips: Heat olive oil in a skillet over medium heat. Add tortilla strips and cook, stirring often, until golden brown and crisp, about 5 to 7 minutes. Remove from heat and set aside on a paper towel-lined plate.
  2. Combine soup base: In a large pot or Dutch oven, combine the shredded chicken, chicken broth, fire-roasted tomatoes, green chilies, black beans, corn, cumin, chili powder, oregano, and smoked paprika.
  3. Simmer: Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes to let the flavors combine.
  4. Make it creamy: Stir in the heavy cream. Heat through for 2 to 3 minutes, but do not let the soup boil after adding the cream. Season with salt and pepper to your taste.
  5. Serve: Ladle the soup into bowls. Top each serving generously with the crispy tortilla strips, avocado slices, shredded cheese, and fresh cilantro. Serve immediately with lime wedges on the side.

Notes

  • For a smoky flavor, use fire-roasted tomatoes and smoked paprika as listed.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • For a dairy-free option, substitute the heavy cream with full-fat coconut milk.
  • You can make this a slow cooker chicken tortilla soup by combining all ingredients (except cream and tortilla strips) in the slow cooker and cooking on low for 6 hours or high for 3 hours. Stir in the cream before serving.

Nutrition

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