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Creamy One-Pot Chicken Tortilla Soup

Close-up of a bowl of creamy chicken tortilla soup topped with shredded chicken, black beans, corn, and crispy tortilla strips.

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Make this easy, creamy chicken tortilla soup in one pot for a quick weeknight dinner using rotisserie chicken.

Ingredients

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  • 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

  1. 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.
  2. In the same pot, add olive oil. Sauté onion and bell pepper until soft, about 5 minutes.
  3. Add garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  4. Stir in diced tomatoes, black beans, corn, and chicken broth. Bring the mixture to a simmer.
  5. Add the shredded rotisserie chicken. Continue to simmer for 10 minutes, allowing flavors to combine.
  6. Reduce heat to low. Stir in the heavy cream and cubed cream cheese until the cheese melts and the soup is creamy. Do not boil after adding cream.
  7. Season with salt and pepper to your taste.
  8. Ladle the soup into bowls. Top each serving with the reserved fried tortilla strips and your preferred toppings.

Notes

  • For a healthier option, skip frying the tortilla strips and bake them at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • Common toppings include shredded Monterey Jack cheese, avocado slices, cilantro, and a squeeze of lime juice.

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