Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 can Rotel tomatoes with green chiles; 1 can diced tomatoes; 1 can black beans, drained and rinsed; 1 cup corn kernels; 4 cups chicken broth; 2 cups shredded rotisserie chicken; 1/2 cup heavy cream; Salt and black pepper to taste; Juice of 1/2 lime

Jump to Recipe

Chicken Tortilla Soup is the kind of cozy dinner that brings everyone to the table fast. This bold, comforting bowl combines tender shredded chicken, beans, corn, and a rich tomato base with just the right touch of spice. Whether you need a quick weeknight meal or something that tastes even better the next day, this Chicken Tortilla Soup delivers every time.

Story

Soup season always feels like a reset button in my kitchen. As soon as the weather cools down, I start planning batches of Chicken Tortilla Soup because it solves so many weeknight dinner dilemmas at once. It satisfies my family’s craving for something hearty, it gives me easy leftovers, and it fills the house with the most inviting aroma.

What I love most about Chicken Tortilla Soup is how flexible it is. Some nights we keep it mild and creamy. Other nights we turn it into a bold Mexican Soup with extra heat and toppings. The combination of tender chicken, sweet Corn, hearty Beans, and a gently Spicy Broth creates layers of flavor without complicated steps. Even better, it comes together quickly, especially when you use rotisserie chicken.

Over time, this Chicken Tortilla Soup has become our dependable dinner hero. It works on busy Tuesdays, lazy Sundays, and everything in between. Plus, everyone can customize their bowl, which means no complaints at the table.

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 (10-ounce) can Rotel tomatoes with green chiles
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 cup canned or frozen corn kernels
4 cups chicken broth
2 cups cooked rotisserie chicken, shredded
½ cup heavy cream
Salt and black pepper to taste
Juice of ½ lime

Optional toppings:

Shredded cheddar cheese
Sour cream
Sliced avocado
Fresh cilantro
Tortilla strips or crushed tortilla chips

Step-by-Step Instructions

Preparing the Ingredients

Start by dicing the onion and mincing the garlic so everything cooks evenly. Drain and rinse the black beans thoroughly to prevent excess starch from thickening the soup too much. Shred the rotisserie chicken into bite-sized pieces, making sure no large chunks remain. Measure out all spices in advance so they can go directly into the pot without delay. This simple prep keeps the cooking process smooth and quick.

Cooking Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Add chili powder, cumin, and smoked paprika, stirring constantly for 1 minute to release their aroma. Pour in the Rotel tomatoes, diced tomatoes, black beans, corn, and chicken broth. Stir well and bring the mixture to a gentle simmer. Let it cook for 15–20 minutes so the flavors blend together. Add the shredded chicken during the last 5 minutes to keep it tender. Reduce the heat to low, then slowly stir in the heavy cream. Add lime juice, salt, and pepper. Simmer gently for 2–3 more minutes without boiling.

Tips for Perfect Results

Common Mistakes to Avoid

Always add the heavy cream at low heat to prevent curdling. If the soup boils after adding dairy, the texture may become grainy. Rinse the beans thoroughly before adding them to avoid a cloudy broth. Also, avoid overcooking the chicken, as it can become dry and stringy if simmered too long. Taste and adjust seasoning after adding cream because dairy softens spices.

Pro Tips for Better Flavor

For deeper flavor, toast the spices briefly before adding liquids. If you enjoy extra heat, add diced jalapeños with the onions. A squeeze of fresh lime brightens the entire dish right before serving. For a thicker consistency, blend one cup of the soup and stir it back into the pot. Allow the soup to rest for 10 minutes before serving so the flavors settle beautifully.

Serving and Storage

How to Serve

Serve Chicken Tortilla Soup hot with a generous sprinkle of shredded cheese and crunchy tortilla strips on top. Add avocado slices and fresh cilantro for freshness. Pair it with warm flour tortillas, cornbread, or simple rice for a more filling meal. Set out toppings buffet-style so everyone can build their perfect bowl.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it ideal for meal prep. Reheat gently over low heat to protect the creamy texture. If the soup thickens in the fridge, add a splash of broth while reheating. You can freeze it without the cream for up to 2 months, then add fresh cream when reheating.

Conclusion

Chicken Tortilla Soup combines convenience, comfort, and bold flavor in one satisfying bowl. It fits busy schedules while still delivering homemade taste. Whether you enjoy it mild or with extra spice, this recipe offers flexibility and dependable results. Try it once, and it may become your go-to cold-weather favorite.

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Frequently Asked Questions

Can I make Chicken Tortilla Soup dairy-free?

Yes, you can replace heavy cream with coconut milk or leave it out entirely. The soup will still taste rich thanks to the tomatoes and spices. Add extra broth if needed for balance.

Can I make this soup in a slow cooker?

Absolutely. Add all ingredients except cream and lime juice to the slow cooker and cook on low for 4–6 hours. Stir in the cream and lime during the final 15 minutes before serving.

How spicy is this recipe?

This Chicken Tortilla Soup has moderate heat from the Rotel tomatoes and chili powder. You can reduce spice by using plain diced tomatoes or increase it with jalapeños and hot sauce.