Description
This Creamy Chicken Tortilla Soup blends tender shredded chicken with a flavorful broth enriched by cream of chicken soup and spices. Corn tortillas are simmered and incorporated to add body and texture. Finished with a touch of heavy cream and served with classic Mexican-inspired toppings, this comforting soup is perfect for a warm, hearty meal.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 2 corn tortillas
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 21 ounces cream of chicken soup (2 cans)
Main Ingredients
- 3 cups shredded chicken
- 15.25 ounce can sweet corn, drained (1 can)
- 15 ounce can black beans, drained and rinsed (1 can)
- 10 ounce can ROTEL (diced tomatoes and green chilies) (1 can)
- 1/2 cup heavy cream
Toppings (Optional)
- Sour cream
- Shredded cheese
- Chopped cilantro
- Crushed tortilla chips
- Pico de gallo
Instructions
- Prepare the Broth: Pour the chicken broth into a large pot and add the 2 corn tortillas along with chili powder, cumin, garlic powder, oregano, and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes or until the tortillas have disintegrated and infused the broth, giving it a slightly thickened texture.
- Add Creamy Ingredients: Whisk in the cream of chicken soup until the broth mixture is smooth and creamy. Then add the shredded chicken, drained sweet corn, drained and rinsed black beans, ROTEL, and heavy cream. Stir the soup well to combine all ingredients thoroughly.
- Simmer and Serve: Let the soup simmer gently on low heat for another 10 minutes to allow the flavors to meld and the soup to heat through completely. Serve warm, garnished with your choice of toppings such as sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo for added flavor and texture.
Notes
- For a spicier soup, add chopped jalapeños or a dash of hot sauce.
- You can substitute the cream of chicken soup with homemade cream base for a fresher taste.
- Use rotisserie chicken or leftover cooked chicken to save time.
- To make the soup gluten-free, ensure the corn tortillas and cream of chicken soup are certified gluten-free versions.
- Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Creamy Chicken Tortilla Soup, Chicken Soup, Mexican Soup, Comfort Food, Easy Dinner Recipe
