Make this easy, creamy chicken tortilla soup in one pot for a quick weeknight dinner using rotisserie chicken.
Author:Maya Hayes
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 cups shredded rotisserie chicken
1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
4 cups chicken broth
1/2 cup heavy cream
4 ounces cream cheese, cubed
Salt and pepper to taste
Vegetable oil for frying strips
6 corn tortillas, cut into thin strips
Instructions
Heat vegetable oil in a large pot or Dutch oven over medium heat. Fry tortilla strips in batches until golden brown and crisp. Remove strips and drain on paper towels. Set aside for topping.