Creamy Chicken Tortilla Soup Recipe

This one-pot creamy chicken tortilla soup is the ultimate comfort food! It’s loaded with tender shredded chicken in a rich, creamy broth with the perfect blend of southwestern spices. Hearty additions like black beans, corn, and Rotel tomatoes make it a cozy, flavorful dish that warms you up and leaves you satisfied.

 

Easy Creamy Chicken Tortilla Soup Recipe

• 30 Minutes & One Pot. This chicken tortilla soup is one of my favorite soups on a busy weeknight! Everything cooks together in one pot and you’re only 30 minutes away from a hearty, delicious dinner that everyone in your family will love! Rotisserie chicken is the secret ingredient to getting this dinner on the table in no time!
• Flavor Packed. This creamy chicken tortilla soup is loaded with flavor in every bite. The rich, creamy broth brings just the right amount of kick from the taco spices, while tender chicken, black beans, corn, and Rotel tomatoes add a tasty mix of textures. This is one of those recipes you’ll come back to again and again!

Ingredients for Creamy Chicken Tortilla Soup

• onion
• garlic
• taco seasoning
• tomato paste
• rotisserie chicken
• black beans
• corn
• Rotel tomatoes
• enchilada sauce
• V8 (or other brand vegetable juice)
• heavy cream

How to Make Chicken Tortilla Soup at Home

Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring frequently for about 4 minutes. Add 6 cloves minced garlic, 3 tablespoons taco seasoning, and 1 tablespoon tomato paste. Cook, stirring frequently, for another minute.

Add a couple splashes of vegetable juice to the pot to deglaze the pan, scraping all the yummy bits off the bottom.

Add 2 cups shredded chicken, 1 can black beans, 1 can corn, 1 can Rotel tomatoes, 28-ounce can enchilada sauce, and remaining V8 (vegetable juice) along with a few large pinches of salt and pepper.

Cover the pot and bring to a simmer over medium-high heat. Reduce heat to low and gently simmer for about 10-15 minutes. Add heavy cream.

Season to taste with salt and pepper.

Garnish with tortilla strips, sour cream, cilantro, and green onion. Enjoy!

Tips for Making Chicken Tortilla Soup

• Season. The easiest way to boost the overall flavor of this soup is to season moderately with salt and pepper throughout the cooking process. Seasoning each time you add something to the pot will make the simple ingredients in this soup shine.
• Customize. This soup is really easy to customize! Use it as a “clean out the fridge” recipe. Switch and swap ingredients for whatever you’ve got in your pantry! Pinto beans work great in place of black beans. Fire-roasted tomatoes would be delicious in place of the Rotel tomatoes. Use this as a blueprint and make it your own!
• Spice. If you like a little heat – add 1/2 a teaspoon of diced chilies in adobo, a pinch of red pepper flakes, or a pinch of cayenne pepper!

Toppings

This creamy chicken tortilla soup is like a classic chili recipe to me – meaning, the more toppings, the better! Top this soup with:

• homemade crispy tortilla strips
• Fritos
• tortilla chips
• sour cream
• sliced green onion
• cilantro
• pickled jalapenos
• pickled onions
• shredded cheese
• diced red onion
• queso fresco
• sliced avocado
• hot sauce

Making Chicken Tortilla Soup Ahead of Time

• This chicken tortilla soup recipe is the perfect make-ahead meal!
• It stays fresh in the fridge for up to a week and the flavors just get better with time.
• Reheat it throughout the week for easy lunches or dinners!

Storage

Store leftover chicken soup in an airtight container in the fridge for up to a week.

Freezing

• Freeze leftover chicken tortilla soup in an airtight container for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating

• Reheat chicken tortilla soup in a saucepan over medium heat until warmed through.
• Season to taste with salt and pepper before serving.

Try these easy soup recipes next!

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