Creamy Chicken Tortilla Soup
A creamy, hearty chicken tortilla soup made with cream of chicken soup, shredded chicken, corn, black beans, Rotel, and topped with sour cream, cheese, cilantro and tortilla chips.
Servings: 8 servings
Ingredients
Ingredients
- 4 cupschicken broth
- 2 corn tortillas
- 2 teaspoonschili powder
- 1 teaspooncumin
- 1 teaspoongarlic powder
- 1 teaspoonoregano
- 1/2 teaspoonsalt
- 21 ouncescream of chicken soup (2 cans)
- 3 cupsshredded chicken
- 15.25 ouncecan sweet corn drained (1 can)
- 15 ouncecan black beans drained and rinsed (1 can)
- 10 ouncecan ROTEL (1 can)
- 1/2 cupheavy cream
- Sour cream
- shredded cheese
- chopped cilantro
- crushed tortilla chips
- pico de gallo
Instructions
Instructions
- Place 4 cups chicken broth in a large pot. Add the 2 corn tortillas and the spices: 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, and 1/2 teaspoon salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer, stirring occasionally, for about 10 minutes or until the tortillas have softened and largely disintegrated into the broth.
- Whisk in the 21 ounces cream of chicken soup (2 cans) until the mixture is smooth and uniform.
- Add 3 cups shredded chicken, the 15.25 ounce can sweet corn (drained), the 15 ounce can black beans (drained and rinsed), the 10 ounce can ROTEL, and 1/2 cup heavy cream to the pot.
- Stir well to combine all ingredients and bring the soup back to a gentle simmer over low heat.
- Simmer for 10 minutes, stirring occasionally, until the soup is heated through and flavors are melded.
- Serve warm topped with sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo as desired.
Equipment
- Large Pot
- Whisk
Notes
The tortillas must be corn tortillas to work for thickening the soup in this recipe. Flour tortillas will not dissolve. If you don’t have corn tortillas, you can use a couple of handfuls of corn chips instead.
Substitutions:
Chicken broth– Chicken stock or vegetable broth
Spices– Swap in a single packet of taco seasoning
Black Beans– Pinto can also work.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze:Making this creamy chicken tortilla soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Make the soup as directed, but leave out the heavy cream.
Make the soup as directed, but leave out the heavy cream.
Cool completely.
Cool completely.
Portion into freezer safe storage containers.
Portion into freezer safe storage containers.
Freeze.
Freeze.
When ready to eat, thaw in the fridge for 24-48 hours.
When ready to eat, thaw in the fridge for 24-48 hours.
Reheat on the stove and add the heavy cream. If reheating less than the full batch, divide the heavy cream accordingly.
Reheat on the stove and add the heavy cream. If reheating less than the full batch, divide the heavy cream accordingly.
How to Reheat:This can be reheated in a saucepan or pot on the stove over low heat. Stir occasionally until hot throughout. Or, microwave single portions in 30 second increments, stirring between each, until hot.
How to Scale:This recipe can easily be doubled if you’re feeding a crowd, or halved to make a smaller portion.
Substitutions:
Chicken broth– Chicken stock or vegetable broth
Spices– Swap in a single packet of taco seasoning
Black Beans– Pinto can also work.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze:Making this creamy chicken tortilla soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Make the soup as directed, but leave out the heavy cream.
Make the soup as directed, but leave out the heavy cream.
Cool completely.
Cool completely.
Portion into freezer safe storage containers.
Portion into freezer safe storage containers.
Freeze.
Freeze.
When ready to eat, thaw in the fridge for 24-48 hours.
When ready to eat, thaw in the fridge for 24-48 hours.
Reheat on the stove and add the heavy cream. If reheating less than the full batch, divide the heavy cream accordingly.
Reheat on the stove and add the heavy cream. If reheating less than the full batch, divide the heavy cream accordingly.
How to Reheat:This can be reheated in a saucepan or pot on the stove over low heat. Stir occasionally until hot throughout. Or, microwave single portions in 30 second increments, stirring between each, until hot.
How to Scale:This recipe can easily be doubled if you’re feeding a crowd, or halved to make a smaller portion.