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–+ servings
Chicken Tortilla Soup

Delicious Chicken Tortilla Soup for Ultimate Cozy Nights

Transform simple pantry staples into a warm hug in a bowl with this Chicken Tortilla Soup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil or butter.
  • 1 medium Yellow Onion Can substitute with shallots.
  • 28 ounces Crushed Tomatoes Alternatively, use tomato sauce.
  • 1 can Rotel Diced Tomatoes with Green Chilies Fresh tomatoes and jalapeños can be used instead.
  • 4 cups Chicken Broth Vegetable broth works for a lighter version.
  • 1 teaspoon Garlic Powder Can use fresh minced garlic instead.
  • 1 teaspoon Smoked Paprika Regular paprika can be used in a pinch.
  • 1 teaspoon Chili Powder Cayenne pepper can add more heat.
For the Protein & Texture
  • 1 cup Corn Can substitute with peas or omit.
  • 1 can Black Beans Any beans can be used; pinto beans are a good alternative.
  • 1 cup Heavy Cream Can use half-and-half or dairy-free cream.
  • 2 cups Cooked Chicken Shredded rotisserie or leftover chicken is fine.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Chicken Tortilla Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and sauté for 5-7 minutes until the onion is translucent and fragrant, stirring occasionally.
  2. Stir in 28 ounces of crushed tomatoes, 1 can of Rotel diced tomatoes with green chilies, 4 cups of chicken broth, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Add 1 cup of corn and 1 can of rinsed black beans. Mix thoroughly.
  3. Bring the mixture to a rolling boil, then reduce the heat to low and cover the pot, leaving the lid slightly ajar. Allow it to simmer for 5 minutes.
  4. Prepare your favorite toppings: slice 1-2 avocados, portion out sour cream, shard some cheese, and set aside any tortilla strips.
  5. Stir in 1 cup of heavy cream and 2 cups of cooked, shredded chicken. Heat on low for an additional 3-5 minutes.
  6. Taste your soup and season with salt and pepper. Ladle into bowls, top with your toppings, and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Avoid adding heavy cream too early; simmer the soup for at least 15-20 minutes for optimal flavor blending.

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