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Easy Creamy One-Pot Chicken Tortilla Soup

A close-up of a creamy, orange-hued chicken tortilla soup topped with melted cheese, crispy tortilla strips, and fresh avocado slices.
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Make this satisfying, creamy chicken tortilla soup in one pot using pre-cooked chicken for a fast weeknight meal.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can 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 salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded Monterey Jack or cheddar cheese
  • For serving: Tortilla strips, avocado slices, sour cream

Instructions

  1. Heat the 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, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes with chilies, black beans, and corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken, salt, and pepper. Reduce heat to low and let it simmer for 10 minutes so the flavors combine.
  5. Stir in the heavy cream until fully incorporated. Heat through gently, but do not boil after adding the cream.
  6. Remove the pot from the heat. Stir in the shredded cheese until it melts into the soup.
  7. Ladle the soup into bowls. Top each serving with tortilla strips, avocado slices, and a dollop of sour cream if desired.

Notes

  • For extra flavor, use low-sodium broth and adjust salt to your taste.
  • If you prefer a thicker soup, mash about 1/4 cup of the beans against the side of the pot before adding the cream.
  • You can make this recipe in a slow cooker by combining all ingredients except the cream and cheese in the cooker. Cook on low for 4 hours. Stir in the cream and cheese during the last 30 minutes of cooking.

Nutrition

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