Creamy Chicken Tortilla Soup: A Cozy Delight
This creamy chicken tortilla soup is a cozy delight, perfect for warming up on chilly days.
Equipment
- soup pot
- Stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 28 ounce can crushed tomatoes
- 1 10 ounce can Rotel diced tomatoes with green chilies with juices
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 tablespoon chili powder
- 1 12 ounce can corn, drained
- 1 14 ounce can black beans, drained and rinsed
- 1 cup heavy/whipping cream
- 2 cups cooked chicken (e.g., rotisserie chicken)
- Salt and pepper to taste
- Optional toppings tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.
Instructions
- Heat olive oil in a soup pot over medium-high heat and sauté the onion until lightly browned, about 5-7 minutes.
- Add crushed tomatoes, Rotel, and chicken broth, then mix in garlic powder, smoked paprika, chili powder, corn, and black beans; stir well and bring to a boil.
- Once boiling, reduce heat and let it simmer covered for 5 minutes.
- Prepare desired toppings while the soup simmers.
- Mix in the cream and chicken, warming for 3-5 minutes, then adjust seasoning with salt and pepper.
- Serve immediately with toppings as desired.
Notes
Avoid substituting the canned tomatoes as they contribute to the soup's thickness. Do not use lower-fat cream alternatives to prevent curdling. If Rotel tomatoes are unavailable, replace them with diced green chilies.