Creamy Chicken Tortilla Soup

This Creamy Chicken Tortilla is the best blend of Tex-Mex flavors in a soup. Loaded with cheese, cream and topped with corn chips this is a hearty soup everyone will love.

Prep Time10

Cook Time25

Course: Dinner, Main Course, Soup

Cuisine: Mexican, Soup, Tex-Mex

Keyword: Creamy Chicken Tortilla Soup

Servings: servings

Author: Jennie Duncan

Ingredients

2 tablespoons oil
1 medium yellow onion (diced)
2 small jalapeños (seeded and diced)
4 cloves garlic (minced)
20 oz Rotel (tomatoes with green chilies) (2 cans drained)
15 oz corn (1 can drained)
15 oz black beans (1 can drained and rinsed)
4 cups chicken broth
1 oz taco seasoning
3 cup cooked and diced chicken
1 cup heavy cream
9 oz corn chips or tortilla strips

Instructions

Heat oil in soup pot over medium heat. Add diced onions and sauté for 2-3 minutes until translucent.
Add diced jalapeños and cook for an additional minute before adding in minced garlic to cook for 30 seconds.
To the same pot add Rotel tomatoes, corn, black beans, and chicken broth. Season with taco seasoning and mix.
Add in cooked and diced chicken then reduce heat to low and allow soup to simmer for 20-25 minutes.
Remove from heat and mix in heavy cream. Then mix in corn chips or tortilla strips and serve.

Notes

What to serve with tortilla soup:

I love serving my chicken tortilla soup with traditional taco ingredients.

Some tortilla chips to dip in the soup, yes, I used corn chips in the pictures.

Add some sour cream and cheddar cheese to the top of the soup. Sliced jalapeños will add some extra heat if you would like.

Nutrition