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Natasha Bull

Creamy chicken tortilla soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 28 oz. can crushed tomatoes
  • 1 10 oz. can rotel diced tomatoes, with green chilies with juices
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tbsp chili powder
  • 1 12 oz. can corn, drained
  • 1 14 oz. can black beans, drained and rinsed
  • 1 cup heavy/ whipping cream
  • 2 cups cooked chicken
  • salt and pepper to taste
  • toppings (optional): tortilla strips, avocado, sour cream, tex-mex cheese, etc.

Method
 

  1. Add the oil and onion to a soup pot and sauté over medium-high heat for 5-7 minutes or until it's lightly browned.
  2. Stir in the crushed tomatoes, Rotel, and chicken broth, followed by the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and increase the heat to high.
  3. Once the soup has come to a boil, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes.
  4. Meanwhile, prep the toppings.
  5. Stir in the cream and chicken and let it warm through for 3-5 minutes. Taste and season with salt & pepper as needed (I am generous with both).
  6. Serve immediately and top bowls as desired.

Notes

  • Substitutions:
    • I don’t recommend subbing the canned tomatoes for another variety because it adds thickness/body to the soup.
    • I don’t recommend subbing the cream for something with a lower fat percentage because the tomatoes are likely to curdle it.
    • If you don’t have Rotel or don’t want some pieces of tomato in the soup, you can leave it out and include a 4 ounce can of diced green chilies instead.