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Creamy Chicken Tortilla Soup Recipe

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4.1 from 15 reviews

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish combining shredded rotisserie chicken with a rich blend of corn, black beans, fire-roasted tomatoes, and a hint of spice. Finished with a touch of heavy cream and garnished with crunchy tortilla strips, fresh cilantro, lime juice, sour cream, cheese, and avocado, it’s a delightful meal perfect for any season.

Ingredients

Sauce and Soup Base

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 4 large garlic cloves, minced
  • 1 rotisserie chicken, shredded (3 to 4 cups)
  • 1 quart chicken stock
  • 1 (14.75-ounce) can creamed corn
  • 1 (15.25-ounce) can sweet corn, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (10-ounce) can red enchilada sauce
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (4-ounce) can green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 cup heavy cream

Garnishes

  • 1 (3.5-ounce) bag tortilla strips
  • Chopped fresh cilantro
  • Fresh lime juice
  • Sour cream
  • Shredded cheddar or pepper Jack cheese
  • Diced avocado

Instructions

  1. Cook onion and garlic: Heat the olive oil in a large stockpot over medium-high heat. Once the oil is shimmering, add the chopped onion and cook while stirring until it begins to soften, about 4 minutes. Add the minced garlic and cook while stirring for about 1 more minute, until fragrant.
  2. Simmer the soup: Add the shredded rotisserie chicken, chicken stock, creamed corn, drained sweet corn, fire-roasted diced tomatoes with their juices, red enchilada sauce, drained and rinsed black beans, green chilies, ground cumin, chili powder, kosher salt, and freshly cracked black pepper to the pot. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Let it cook, stirring occasionally, for about 30 minutes to allow the flavors to meld together. After simmering, stir in the heavy cream to add richness and creaminess.
  3. Serve: Ladle the soup evenly into six bowls. Top each bowl with tortilla strips, chopped fresh cilantro, a squeeze of fresh lime juice, a dollop of sour cream, shredded cheddar or pepper Jack cheese, and diced avocado if desired. Serve immediately and enjoy the comforting layers of flavor.

Notes

  • Use rotisserie chicken for convenience and extra flavor, but leftover cooked chicken works as well.
  • Adjust the chili powder and enchilada sauce amount to control the spice level.
  • For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Serve with lime wedges on the side for an extra burst of citrus.

Find it online: https://bitezly.com/creamy-chicken-tortilla-soup-recipe/