Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: PT-492202H48M26S
Total time: PT-492202H48M26S
Cuisine: mexican-inspired
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can corn, drained; 1 (10.75-ounce) can condensed cream of chicken soup; 1 (14.5-ounce) can chicken broth; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon smoked paprika; 8 ounces cream cheese, softened and cut into cubes; 1/2 cup heavy cream; 2 cups cooked chicken, shredded or diced; Salt and black pepper to taste; Optional toppings: tortilla strips, shredded cheddar cheese, sour cream, chopped cilantro, avocado slices

Description

This creamy chicken tortilla soup is a warm, hearty, and incredibly satisfying one-pot meal that’s perfect for busy weeknights. It features tender chicken in a rich, perfectly spiced broth, made creamy with cream cheese and heavy cream. Designed for speed and efficiency, it minimizes cleanup and maximizes flavor, making it a go-to comfort food for the whole family.

Ingredients

Scale

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can corn, drained

1 (10.75-ounce) can condensed cream of chicken soup

1 (14.5-ounce) can chicken broth

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

8 ounces cream cheese, softened and cut into cubes

1/2 cup heavy cream

2 cups cooked chicken, shredded or diced

Salt and black pepper to taste

Optional toppings: tortilla strips, shredded cheddar cheese, sour cream, chopped cilantro, avocado slices

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. Pour in the undrained Rotel diced tomatoes with green chilies, rinsed black beans, and drained corn. Stir everything together well.

3. Stir in the condensed cream of chicken soup and chicken broth. Add the chili powder, cumin, and smoked paprika. Bring the mixture to a gentle simmer, stirring occasionally.

4. Reduce the heat to low. Add the softened cream cheese cubes and heavy cream to the pot. Stir continuously until the cream cheese has completely melted and the soup is smooth and creamy.

5. Stir in the cooked, shredded or diced chicken. Allow the soup to heat through completely, simmering gently for another 5-10 minutes, letting all the flavors meld together.

6. Taste the soup and season with salt and black pepper as needed. Ladle the hot soup into bowls and serve immediately with your favorite toppings.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: main dish
Method: stovetop
Cuisine: mexican-inspired

Nutrition

Serving Size: 1.5 cups

Keywords: chicken, tortilla soup, creamy, one-pot, weeknight, comfort food, easy, mexican, soup, hearty