Creamy Chicken Tortilla Soup
A comforting bowl of creamy chicken tortilla soup featuring tender rotisserie chicken, black beans, and corn, finished with a touch of heavy cream for richness.
Ingredients
Main Ingredients
- 1 lb rotisserie chicken, shredded Use pre-cooked for convenience.
- 1 tablespoon olive oil For sautéing the onions and garlic.
- 1 large onion, diced Adds sweetness and flavor.
- 2 cloves garlic, minced Enhances the soup's aroma.
- 1 can (15 oz) black beans, drained and rinsed Adds protein and fiber.
- 1 can (15 oz) corn, drained For sweetness and texture.
- 1 can (10 oz) diced tomatoes with green chilies Gives a spicy kick.
- 4 cups chicken broth For the soup base.
- 1 cup heavy cream Makes the soup creamy.
- 1 teaspoon cumin Adds warmth and depth.
- 1 teaspoon chili powder Enhances the flavor profile.
- as needed Tortilla strips for serving For garnish and crunch.
- as needed Cilantro for garnish Adds freshness.
- as needed Avocado for garnish For creaminess.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat for about 1-2 minutes until shimmering.
- Add the diced onions and minced garlic, sautéing until the onions are soft and translucent, about 5-7 minutes.
Cooking
- Stir in the shredded rotisserie chicken, black beans, corn, diced tomatoes with green chilies, chicken broth, cumin, and chili powder. Season with salt and pepper.
- Combine all ingredients and allow the mixture to come to a boil.
- Once boiling, lower the heat to a simmer. Cook for 20-25 minutes, stirring occasionally.
- Just before serving, pour in the heavy cream and mix well.
Serving
- Serve hot, topping each bowl with crunchy tortilla strips, a sprinkle of fresh cilantro, and slices of creamy avocado.
Notes
For added flavor, serve with warm corn tortillas or cornbread. Pairs well with light Mexican beer or iced tea.