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The Ultimate 30-Minute Creamy Chicken Tortilla Soup (Using Rotisserie Chicken for Ease)

A close-up of a bowl of creamy chicken tortilla soup topped with shredded chicken, tortilla strips, sour cream, and cilantro.
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Make this rich, velvety chicken tortilla soup quickly using rotisserie chicken. It is a hearty, one-pot comfort food perfect for weeknight dinners.

Ingredients

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  • 2 cups cooked, shredded chicken (from a rotisserie chicken)
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1 tablespoon olive oil
  • For Serving: Tortilla strips, avocado, shredded cheddar cheese, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with juice), rinsed black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken, salt, and pepper. Let the soup simmer gently for 10 minutes to allow flavors to combine.
  5. Reduce the heat to low. Add the cream cheese cubes, stirring constantly until the cream cheese melts completely into the broth, creating a creamy base.
  6. Stir in the heavy cream until the soup is fully incorporated and velvety. Heat through gently, but do not boil after adding the cream.
  7. Taste and adjust salt and pepper as needed.
  8. Ladle the creamy chicken tortilla soup into bowls. Serve immediately with your choice of toppings like crispy tortilla strips, avocado slices, cheese, cilantro, and a squeeze of lime juice.

Notes

  • For extra flavor, fry your own tortilla strips: cut flour tortillas into thin strips, toss with a little oil, and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a thicker soup, you can mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • This recipe is freezer-friendly; cool completely before storing. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition

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