Description

This comforting Creamy Chicken Tortilla Soup combines tender shredded chicken, flavorful spices, and creamy textures to create a hearty and delicious meal. Corn tortillas cook down into the broth adding body and depth, while black beans, corn, and Rotel give a nutritious punch. Topped with sour cream, shredded cheese, cilantro, crushed tortilla chips, and pico de gallo, this soup balances creaminess with a fresh and zesty finish, perfect for a cozy dinner or entertaining guests.

Ingredients

Scale

Soup Base

4 cups chicken broth
2 corn tortillas
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
21 ounces cream of chicken soup (2 cans)

Main Ingredients

3 cups shredded chicken
15.25 ounce can sweet corn, drained (1 can)
15 ounce can black beans, drained and rinsed (1 can)
10 ounce can ROTEL (diced tomatoes with green chilies, 1 can)
1/2 cup heavy cream

Toppings

Sour cream (to taste)
Shredded cheese (to taste)
Chopped cilantro (to taste)
Crushed tortilla chips (to taste)
Pico de gallo (to taste)

Instructions

Prepare the broth and tortillas: Pour the chicken broth into a large pot and add the 2 corn tortillas along with the chili powder, cumin, garlic powder, oregano, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 10 minutes until the tortillas break down and thicken the broth.
Add cream and main ingredients: Whisk in the cream of chicken soup until the broth is smooth and creamy. Then add the shredded chicken, drained sweet corn, rinsed black beans, ROTEL, and heavy cream. Stir everything together to combine evenly.
Simmer the soup: Allow the soup to simmer gently over low heat for an additional 10 minutes, giving the flavors time to meld and the soup to heat through thoroughly.
Serve with toppings: Ladle the soup into bowls and serve warm topped with your choice of sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and fresh pico de gallo for added texture and flavor.

Notes

Use rotisserie chicken or leftover cooked chicken for convenience and extra flavor.
If you prefer a spicier soup, add extra chili powder or a dash of cayenne pepper.
For a lighter version, substitute heavy cream with half-and-half or milk.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
Gluten-free corn tortillas ensure this recipe is suitable for gluten-sensitive diets.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-American

Keywords: Creamy Chicken Tortilla Soup, Chicken Soup, Tortilla Soup, Comfort Food, Mexican Soup