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Easy Weeknight Creamy Chicken Tortilla Soup

Close-up of creamy chicken tortilla soup garnished with crispy tortilla strips, diced onions, and cilantro.
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Make this bold, flavorful, and satisfying one-pot meal in under 40 minutes using pantry staples or rotisserie chicken. This recipe delivers big flavor perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust for spice level)
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Vegetable oil for frying tortilla strips
  • 6 corn tortillas, cut into thin strips

Instructions

  1. Prepare tortilla strips: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. Set aside for topping.
  2. Sauté aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Build the base: Stir in the chili powder, cumin, oregano, and cayenne pepper. Cook for 30 seconds. Add the Rotel, black beans, corn, and chicken broth. Bring the mixture to a simmer.
  4. Simmer: Reduce heat to medium-low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld.
  5. Add chicken and cream: Stir in the shredded chicken and heavy cream. Heat through gently for about 5 minutes; do not boil after adding the cream. Season with salt and pepper to your taste.
  6. Serve: Ladle the soup into bowls. Top generously with the reserved crispy tortilla strips, avocado slices, shredded cheese, and cilantro.

Notes

  • For a slow cooker version, combine all ingredients except the cream and tortilla strips in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • Use store-bought fried tortilla strips to save time on busy weeknights.

Nutrition

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