Print

Easy 30-Minute Creamy Chicken Tortilla Soup

Close-up of creamy chicken tortilla soup topped with crispy fried tortilla strips and fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this bold, flavorful, and satisfying chicken tortilla soup in just 30 minutes using rotisserie chicken for a quick weeknight meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 1 tablespoon olive oil
  • 1 medium yellow 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 sweet corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (optional, for creamy version)
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 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. Stir in the shredded chicken, Rotel tomatoes, black beans, corn, and chicken broth. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let the soup cook for 15 minutes to allow flavors to combine.
  5. If making the creamy version, stir in the heavy cream and heat through for 2 minutes; do not boil after adding cream.
  6. Stir in the shredded cheese until it melts into the soup. Season with salt and pepper to your taste.
  7. Ladle the chicken tortilla soup into bowls. Top each serving generously with crispy tortilla strips and your choice of additional toppings.

Notes

  • For crispy tortilla strips, cut corn tortillas into thin strips and bake or air fry until golden brown.
  • If you prefer a spicier soup, add a dash of your favorite hot sauce when simmering.
  • This recipe is a great candidate for slow cooker chicken tortilla soup; combine all ingredients except cream and cheese in the slow cooker and cook on low for 4 hours. Stir in cream and cheese at the end.

Nutrition

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