Go Back
–+ servings
Easy Chicken Tortilla Soup

Cozy Up with Easy Chicken Tortilla Soup for Family Nights

Warm up with this Easy Chicken Tortilla Soup—a quick, delicious dish perfect for family nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with any neutral oil.
  • 1 medium Yellow Onion Can use shallots or sweet onions.
  • 28 ounces Crushed Tomatoes Canned or fresh.
  • 1 can Rotel Diced Tomatoes with Green Chilies Can replace with regular diced tomatoes.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 1 teaspoon Garlic Powder Can substitute with 2-3 cloves of fresh garlic.
For Spices and Seasoning
  • 1 teaspoon Smoked Paprika Regular paprika or chili powder can be used.
  • 1 teaspoon Chili Powder Adjust according to personal preference.
  • to taste Salt and Pepper Essential for seasoning; adjust as needed.
For Protein and Texture
  • 1 cup Corn Beans can be a lovely alternative.
  • 1 can Black Beans Feel free to swap with pinto beans.
  • 2 cups Cooked Chicken Rotisserie chicken works best.
  • 1 cup Heavy Cream Coconut milk is a dairy-free substitute.
For Toppings
  • 1 cup Tortilla Strips Crushed tortilla chips can be a substitute.
  • 1 medium Avocado Optional topping.
  • 1 cup Sour Cream Can use Greek yogurt.
  • 1 cup Tex-Mex Style Shredded Cheese Cheddar or Monterey Jack are good alternatives.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add a finely chopped yellow onion and sauté for 5-7 minutes until browned and translucent.
  2. Add 28 ounces of crushed tomatoes, a can of Rotel diced tomatoes, 4 cups of chicken broth, 1 teaspoon each of garlic powder, smoked paprika, chili powder, 1 cup of corn, and 1 can of drained black beans to the pot. Stir and let bubble gently.
  3. Bring the soup to a rolling boil, then reduce heat to low, cover slightly and let simmer for 5 minutes.
  4. Prepare toppings like sliced avocado, portioned sour cream, and shredded cheese.
  5. Stir in 1 cup of heavy cream and 2 cups of cooked shredded rotisserie chicken. Warm through for 3-5 minutes.
  6. Taste the soup and season with salt and pepper according to preference.
  7. Ladle soup into bowls and top with tortilla strips, avocado, sour cream, and cheese.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For best flavor, allow soup to simmer for at least 15-20 minutes after combining all ingredients (excluding cream).

Tried this recipe?

Let us know how it was!