Description
This Creamy Chicken Tortilla Soup is a hearty and comforting dish packed with shredded rotisserie chicken, black beans, corn, diced tomatoes with green chilies, and enchilada sauce. It’s richened with heavy cream for a luscious texture and seasoned with a flavorful blend of taco seasoning and garlic. Garnished with crispy tortilla strips, sour cream, fresh cilantro, and green onion, this soup offers a perfect blend of creamy and spicy elements, ideal for a cozy meal ready in just 30 minutes.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 3 tablespoons taco seasoning
- 1 tablespoon tomato paste
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies
- 1 (28-ounce) can enchilada sauce
- 2 cups V8 or other brand vegetable juice
- 1 cup heavy cream
Seasoning and Garnish
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Tortilla strips, for garnish
- Sour cream, for garnish
- Fresh cilantro, for garnish
- Green onion, for garnish
Instructions
- Heat the oil: Heat 1 tablespoon olive oil in a large pot over medium-high heat to prepare for sautéing the aromatics.
- Sauté onion: Add the diced yellow onion to the pot and cook, stirring frequently, for about 4 minutes until softened and translucent.
- Add garlic and seasonings: Stir in the minced garlic, taco seasoning, and tomato paste. Continue cooking for another minute while stirring to release the flavors and blend the seasonings.
- Deglaze the pot: Pour in a couple splashes of vegetable juice to deglaze the pan, scraping up any browned bits from the bottom to add depth of flavor to the soup.
- Add main ingredients: Add shredded chicken, black beans, corn, diced tomatoes with green chilies, enchilada sauce, and the remaining vegetable juice to the pot. Season with a few large pinches of kosher salt and cracked black pepper.
- Bring to simmer: Cover the pot and bring the soup to a simmer over medium-high heat, allowing flavors to meld together.
- Simmer gently: Reduce heat to low and gently simmer the soup for 10-15 minutes, stirring occasionally to prevent sticking.
- Add cream and adjust seasoning: Stir in the heavy cream to create a creamy texture, then taste and adjust seasoning with additional salt and pepper as needed.
- Garnish and serve: Ladle soup into bowls and garnish with tortilla strips, sour cream, fresh cilantro, and chopped green onions for added flavor and crunch.
- Enjoy and review: Enjoy your delicious creamy chicken tortilla soup, and if you love it, consider leaving a 5-star rating and review!
Notes
- Using rotisserie chicken saves time and adds great flavor, but you can substitute with cooked shredded chicken breast.
- Adjust the level of spice by selecting mild, medium, or hot Rotel tomatoes and choose taco seasoning accordingly.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy creamer.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to preserve creaminess.
- Garnishes like avocado slices or shredded cheese can be added for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
