Easy Chicken Tortilla Soup
A quick and flavorful Tex-Mex style chicken tortilla soup ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
- 1 tbsp olive oil
- 1/2 medium yellow onion, chopped
- 1 can (28 oz) crushed tomatoes
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tbsp chili powder
- 1 can (12 oz) corn, drained
- 1 can (14 oz) black beans, rinsed and drained
- 1 cup heavy cream or whipping cream
- 2 cups cooked chicken, shredded or chopped
- salt and pepper to taste
- tortilla strips (optional)
- avocado (optional)
- sour cream (optional)
- Tex-Mex style shredded cheese (optional)
Instructions
1. Heat olive oil in a large soup pot over medium-high heat and sauté the chopped onion for 5–7 minutes until lightly browned and translucent.
2. Stir in crushed tomatoes, Rotel with juices, and chicken broth.
3. Add garlic powder, smoked paprika, chili powder, corn, and black beans, then stir well and bring to a boil.
4. Reduce heat to low, cover with the lid slightly ajar, and simmer for 5 minutes.
5. Prepare toppings such as sliced avocado, sour cream, shredded cheese, and tortilla strips.
6. Stir in the heavy cream and cooked chicken, warming for 3–5 minutes until heated through and creamy.
7. Taste and season with salt and pepper.
8. Ladle into bowls and top with desired toppings before serving.
Notes
Add fresh cilantro or a squeeze of lime for extra brightness.
For a spicier version, add diced jalapeños or extra chili powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 1425
- Sugar: 12g
- Sodium: 1650mg
- Fat: 80g
- Saturated Fat: 28g
- Unsaturated Fat: 48g
- Trans Fat: 0g
- Carbohydrates: 110g
- Fiber: 18g
- Protein: 65g
- Cholesterol: 220mg
Find it online: https://paulakitchen.com/easy-chicken-tortilla-soup/