Can I use fresh chicken instead of rotisserie chicken?

Yes! Just cook and shred boneless, skinless chicken breasts or thighs ahead of time. Make sure the internal temperature reaches 165°F to ensure it’s cooked through.

As written, the soup is mild and beginner-friendly. To add heat, toss in chopped jalapeño, cayenne pepper, or chipotle peppers in adobo sauce.

Can I make this dairy-free?

You can swap the heavy cream with full-fat coconut milk for a dairy-free option. Just note it will change the flavor slightly and may add a subtle coconut note.

Can I freeze creamy chicken tortilla soup?

Soups with cream don’t freeze well, as the texture can separate when reheated. For best results, enjoy within 3–4 days from the fridge.

Cozy Creamy Chicken Tortilla Soup

Name: Cozy Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex / American
Ingredients: 1 tablespoon olive oil; ½ medium sweet 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; ½ 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 shredded chicken (such as rotisserie); Salt and pepper, to taste; Optional toppings: tortilla strips, avocado, sour cream, shredded cheese, lime, cilantro

Description

This creamy chicken tortilla soup is a hearty, Tex-Mex-inspired comfort meal made in under 30 minutes. With tender chicken, black beans, corn, and a rich tomato cream broth, it’s perfect for beginner cooks looking for quick and healthy meals that don’t skimp on flavor.

Ingredients

Scale

1 tablespoon olive oil
½ medium sweet 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
½ 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 shredded chicken (such as rotisserie)
Salt and pepper, to taste
Optional toppings: tortilla strips, avocado, sour cream, shredded cheese, lime, cilantro

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Instructions

Sauté the Onion: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5–7 minutes until lightly golden and softened, stirring occasionally.
Build the Broth: Add crushed tomatoes, Rotel tomatoes with their juices, and chicken broth to the pot. Stir well to combine and bring the mixture to a gentle simmer.
Season and Simmer: Stir in garlic powder, smoked paprika, chili powder, corn, and black beans. Raise the heat slightly until the soup begins to boil gently, then reduce to a low simmer and partially cover the pot. Let it cook for about 5 minutes to let the flavors come together.
Add Cream and Chicken: Gently stir in the heavy cream and shredded chicken. Simmer on low heat for another 3–5 minutes, just until everything is heated through. Avoid boiling after adding cream to prevent curdling.
Finish and Serve: Taste and season with salt and pepper as needed. Serve hot and garnish with your favorite toppings like tortilla strips, avocado, lime juice, or shredded cheese.

Notes

Use leftover grilled or baked chicken if rotisserie isn’t available.
To avoid curdling, always lower the heat before adding dairy.
If you prefer a smoother texture, blend half the soup before adding the chicken.
To make it spicier, add diced jalapeños or chipotle peppers in adobo sauce.
Store leftovers in the fridge for 3–4 days. Reheat gently on low heat for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex / American

Nutrition

Serving Size: 1.5 cups
Calories: 430
Sugar: 9g
Sodium: 980mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 26g
Cholesterol: 95mg