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Creamy One-Pot Chicken Tortilla Soup for Weeknights

Close-up of a bowl of creamy chicken tortilla soup loaded with shredded chicken, black beans, corn, and crispy tortilla strips.
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Make this easy, creamy chicken tortilla soup in one pot for a comforting and flavorful weeknight dinner using simple ingredients, including rotisserie chicken for speed.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cubed
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded Monterey Jack or cheddar cheese (for topping)
  • Tortilla strips, for serving
  • Optional toppings: sour cream, avocado, fresh cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes and green chilies, black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded rotisserie chicken, salt, and pepper. Let the soup simmer gently for 10 minutes to allow flavors to combine.
  5. Reduce the heat to low. Add the cubed cream cheese and stir constantly until it is completely melted and the soup is smooth and creamy.
  6. Stir in the heavy cream or half-and-half. Heat through for 2 minutes, but do not let the soup boil after adding the cream.
  7. Taste and adjust salt and pepper if needed.
  8. Ladle the creamy chicken tortilla soup into bowls. Top each serving with shredded cheese, crispy tortilla strips, and your choice of other toppings.

Notes

  • For the best flavor, use high-quality chicken broth.
  • You can make this a slow cooker chicken tortilla soup by combining all ingredients except the cream cheese and heavy cream in the slow cooker. Cook on low for 4-6 hours. Stir in the cream cheese and heavy cream during the last 30 minutes of cooking.
  • To make quick homemade tortilla strips, cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

Find it online: https://cookingzenith.com/creamy-one-pot-chicken-tortilla-soup/