Description
Make this quick and creamy Chicken Tortilla Soup for a cozy, restaurant-quality weeknight meal. It brings rich, comforting Mexican-inspired flavor to your table fast.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Corn tortillas, cut into strips for frying or baking
- Optional Toppings: avocado, shredded cheese, fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides.
- Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
- Pour in chicken broth, Rotel, black beans, and diced tomatoes. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing flavors to meld.
- Remove the chicken pieces (or use an immersion blender to partially blend the soup for a thicker texture, if desired). Shred the chicken using two forks, then return it to the pot.
- Stir in the heavy cream until the soup is fully combined and heated through. Do not boil after adding the cream. Season with salt and pepper to your taste.
- While the soup simmers, prepare your tortilla strips by frying or baking them until crisp.
- Ladle the soup into bowls. Garnish generously with crispy tortilla strips and your favorite toppings.
Notes
- For a vegetarian option, skip the chicken and use vegetable broth, adding an extra can of rinsed beans or corn.
- Bake tortilla strips at 375°F for 8-10 minutes instead of frying for a healthier crunch.
- You can use pre-cooked rotisserie chicken to reduce the prep time even further.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 110mg