Easy Creamy One-Pot Chicken Tortilla Soup
Make this simple, creamy chicken tortilla soup in one pot using pre-cooked chicken for a fast weeknight meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup heavy cream or milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: Tortilla strips, shredded cheese, avocado, sour cream
Instructions
- Combine the shredded chicken, chicken broth, cream of chicken soup, diced tomatoes with green chilies, black beans, corn, chili powder, cumin, and garlic powder in a large pot.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Reduce the heat to low and let it cook for 10 minutes to allow flavors to blend.
- Stir in the heavy cream or milk. Heat through for 2 minutes, but do not boil after adding the cream.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and serve immediately with your desired toppings, such as tortilla strips and cheese.
Notes
- For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
- 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.
- You can prepare the soup base ahead of time and store it in the refrigerator for up to 3 days; add the cream just before reheating and serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 7
- Sodium: 850
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0.2
- Carbohydrates: 35
- Fiber: 6
- Protein: 30
- Cholesterol: 85