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–+ servings
Chicken Tortilla Soup

Quick Chicken Tortilla Soup for a Cozy Night In

This Chicken Tortilla Soup is a comforting and quick meal, perfect for chilly nights and busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 medium Yellow Onion Chopped
  • 28 oz Crushed Tomatoes Can substitute with whole tomatoes blended
  • 10 oz Rotel Diced Tomatoes with Green Chilies Can substitute with regular diced tomatoes and chili powder
  • 1 cup Chicken Broth Homemade is preferred
  • 1 teaspoon Garlic Powder Or 2 cloves of minced fresh garlic
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika
  • 0.5 tablespoon Chili Powder Adjust to taste
  • 12 oz Corn Drained, fresh or frozen
  • 14 oz Black Beans Rinsed and drained
  • 1 cup Heavy Cream Can use half-and-half or coconut cream
  • 2 cups Cooked Chicken Shredded, rotisserie chicken saves time
  • Salt and Pepper To taste
For the Toppings
  • Tortilla Strips
  • Avocado Sliced
  • Sour Cream For garnish
  • Tex-Mex Shredded Cheese Choose your favorite blend

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add one chopped yellow onion and sauté for 5-7 minutes until translucent.
  2. Stir in 28-oz crushed tomatoes, 10-oz Rotel diced tomatoes, 1 cup chicken broth, 1 tsp garlic powder, 1 tsp smoked paprika, and 0.5 tbsp chili powder. Add in 12 oz drained corn and 14 oz rinsed black beans.
  3. Raise the heat to high, bringing the mixture to a boil. Reduce heat to low and cover slightly. Let simmer for about 5 minutes.
  4. Prepare toppings: chop avocado, portion sour cream, and shred cheese.
  5. Add 1 cup of heavy cream and 2 cups of shredded cooked chicken to the soup. Stir and heat on low for another 3-5 minutes.
  6. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and top with tortilla strips, avocado, sour cream, and shredded cheese.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 900mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for longer storage. Reheat on low heat, adding broth if needed.

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