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Easy 30-Minute Creamy Chicken Tortilla Soup

Close-up of creamy chicken tortilla soup topped with crispy tortilla strips, sour cream, avocado slices, and cilantro.
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Make this comforting and hearty Chicken Tortilla Soup in just 30 minutes using simple ingredients, including rotisserie chicken for speed. This recipe delivers big flavor for busy weeknights.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream (optional, for creamy version)
  • 1/2 cup shredded Monterey Jack cheese (for soup base)
  • For Garnish: Tortilla strips, avocado, sour cream, fresh cilantro, lime wedges

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, cumin, chili powder, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Stir in the Rotel, rinsed black beans, and corn. Cook for 2 minutes, stirring occasionally.
  4. Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to combine.
  5. Stir in the shredded chicken and the Monterey Jack cheese until the cheese melts into the broth.
  6. If you want a creamy soup, stir in the heavy cream now. Heat through gently, but do not boil after adding cream.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Ladle the soup into bowls. Top each serving with crispy tortilla strips, avocado slices, a dollop of sour cream, and fresh cilantro. Serve immediately with lime wedges on the side.

Notes

  • For crispy tortilla strips, cut 4-6 corn tortillas into thin strips. Toss lightly with 1 tablespoon oil and a pinch of salt. Bake at 400°F (200°C) for 8-10 minutes until golden and crisp.
  • If you prefer a non-creamy soup, omit the heavy cream and the cheese added to the base; use the cheese only as a topping.
  • This recipe is excellent for meal prep; store toppings separately.

Nutrition

Find it online: https://completelyyummy.com/easy-chicken-tortilla-soup-30-minute-meal/