Description
A comforting and hearty creamy chicken tortilla soup, perfect for chilly evenings and gatherings with friends.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (10-ounce) can Rotel diced tomatoes with green chilies (with juices)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 tablespoon chili powder
- 1 (12-ounce) can corn, drained
- 1 (14-ounce) can black beans, drained and rinsed
- 2 cups cooked chicken (rotisserie chicken recommended)
- 1 cup heavy whipping cream
- Salt and pepper, to taste
- Tortilla strips
- Avocado slices
- Sour cream
- Tex-Mex cheese
Instructions
- Heat olive oil in a soup pot over medium-high heat. Add chopped onions and sauté for 5-7 minutes until softened and fragrant.
- Stir in the crushed tomatoes, Rotel diced tomatoes, and chicken broth. Add garlic powder, smoked paprika, chili powder, corn, and black beans. Mix thoroughly.
- Bring to a boil, then reduce heat to low, covering the pot slightly. Simmer for about 5 minutes.
- Prepare toppings: slice avocados, shred Tex-Mex cheese, and ready tortilla strips.
- Stir in the heavy cream and cooked chicken. Gently warm for another 3-5 minutes, then taste and adjust seasoning with salt and pepper.
- Ladle servings into bowls and top with tortilla strips, avocado slices, sour cream, and Tex-Mex cheese.
Notes
Adjust spices to taste; for heat, increase chili powder or add jalapeños. Prepare ingredients ahead of time for smoother cooking.
