Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful bowl of goodness, combining shredded rotisserie chicken, fire-roasted tomatoes, sweet corn, black beans, and rich enchilada sauce. Enhanced with cream and topped with crunchy tortilla strips, fresh cilantro, lime juice, sour cream, cheese, and avocado, this soup offers a perfect balance of creamy texture and zesty flavors, ideal for a satisfying dinner.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 4 large garlic cloves, minced
- 1 rotisserie chicken, shredded (3 to 4 cups)
- 1 quart chicken stock
- 1 (14.75-ounce) can creamed corn
- 1 (15.25-ounce) can sweet corn, drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (10-ounce) can red enchilada sauce
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (4-ounce) can green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup heavy cream
Toppings
- 1 (3.5-ounce) bag tortilla strips
- Chopped fresh cilantro
- Fresh lime juice
- Sour cream
- Shredded cheddar or pepper Jack cheese
- Diced avocado
Instructions
- Cook onion and garlic: Heat the olive oil in a large stockpot over medium-high heat until glistening. Add the chopped onion and cook, stirring occasionally, until it begins to soften, about 4 minutes. Next, add the minced garlic and cook for about 1 minute more, stirring constantly, until fragrant.
- Simmer the soup: Add the shredded rotisserie chicken, chicken stock, creamed corn, drained sweet corn, fire-roasted diced tomatoes with their juices, red enchilada sauce, drained and rinsed black beans, green chilies, ground cumin, chili powder, kosher salt, and freshly cracked black pepper to the pot. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, for approximately 30 minutes to allow the flavors to meld together.
- Add cream: Stir in the heavy cream into the soup, mixing well to achieve a rich and creamy consistency.
- Serve: Divide the hot soup evenly among six bowls. Top each serving with tortilla strips, chopped fresh cilantro, a squeeze of fresh lime juice, a dollop of sour cream, shredded cheddar or pepper Jack cheese, and diced avocado as desired. Serve immediately for a delightful, comforting meal.
Notes
- You can use homemade chicken stock instead of store-bought for an even richer flavor.
- Adjust the amount of chili powder and green chilies to control the spice level to your preference.
- Toppings like avocado and sour cream add creaminess and balance the soup’s heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make the soup thicker, simmer uncovered for an additional 10 minutes before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
