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Creamy Chicken Tortilla Soup Recipe

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★★★★★

4.5 from 90 reviews

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish combining tender shredded chicken, a rich and creamy broth infused with spices, and traditional Mexican ingredients like corn tortillas, black beans, and ROTEL tomatoes. Topped with sour cream, shredded cheese, cilantro, crushed tortilla chips, and pico de gallo, this soup offers a perfect balance of creamy texture and zesty flavors ideal for a 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

Soup Mixture

  • 21 ounces cream of chicken soup (2 cans)
  • 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 with green chilies) (1 can)
  • 1/2 cup heavy cream

Toppings (Optional)

  • Sour cream
  • Shredded cheese
  • Chopped cilantro
  • Crushed tortilla chips
  • Pico de gallo

Instructions

  1. Prepare the broth base: Pour the chicken broth into a large pot and add the two 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, allowing the tortillas to disintegrate and infuse the broth with flavor.
  2. Add creamy ingredients and combine: Whisk in the cream of chicken soup until the mixture is smooth and well combined. Then add shredded chicken, sweet corn, black beans, ROTEL tomatoes, and heavy cream. Stir thoroughly to blend all the ingredients together evenly.
  3. Simmer to develop flavors: Let the soup simmer gently for another 10 minutes to heat through and allow the flavors to meld perfectly. Stir occasionally to prevent sticking.
  4. Serve and garnish: Ladle the warm soup into bowls and top with your choice of sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo for added texture and fresh flavor.

Notes

  • For a spicier soup, add extra chili powder or diced jalapeños along with the ROTEL tomatoes.
  • You can substitute canned shredded chicken with freshly cooked chicken breast for a fresher taste.
  • Use gluten-free corn tortillas to make this soup gluten free.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • The soup can be thickened by adding crushed corn tortillas or tortilla chips during cooking if desired.

Keywords: Creamy Chicken Tortilla Soup, chicken tortilla soup recipe, creamy soup, Mexican soup, shredded chicken soup, easy chicken soup

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