20 Minute Creamy Chicken Tortilla Soup – this quick, hearty soup is packed with flavor and comes together in a snap! Perfect dinner on cold winter days!
Some days you want a thick, hearty soup but you don’t have time to whip out the slow cooker. Enter my recipe for Chicken Tortilla Soup! A variety of canned and fresh ingredients make this soup come together in just 20 minutes. The hardest part is prepping and chopping your veggies!
Rotisserie Chicken Short-cut
For this soup, I usually buy a rotisserie chicken from the grocery store and pick it off the bone… in my family we call it “pickin’ chicken’”. Rotisserie chicken gives the soup that yummy, slow cooked, smoky flavor. But, if you can’t find a rotisserie chicken or if you want to use poultry you have on hand, you can also bake or poach 2 chicken breasts until tender and shred with a fork.
Lighten things up… if you want
I like chicken tortilla soup to be creamy so I add cream cheese and heavy cream. Because, let’s be a realistic, cream cheese makes everything better. If you’re looking for something a little lighter though, you can leave out the heavy cream and cream cheese for a broth-based soup. It will still have all the flavor without all the guilt.
Choose your favorite toppings
I like to top my chicken tortilla soup with colorful ingredients like avocado and cilantro. Here is a list of a few other toppings that work perfectly!
- avocado
- cilantro
- jalapeño (pickled or fresh)
- lime wedge
- salsa
- sour cream
- tortilla strips
I hope you enjoy this recipe below! Post a picture on instagram and tag me @bluecheesebungalow. I love to see what you guys come up with!
If you like chicken tortilla soup, you may also like my recipe for Slow Cooker White Chicken Chili.
20 Minute Creamy Chicken Tortilla Soup
February 3, 2019
Category
One Pot Meal
Recipes
Soups & Stews
Persons
6
Ingredients
- 1 tbsp olive oil
- 1 jalapeño (diced)
- 1/2 yellow onion (diced)
- 2 cloves garlic (minced)
- 32 oz carton chicken broth
- 15 oz can black beans (drained and rinsed)
- 11 oz can corn (drained and rinsed)
- 2- 10 ounce cans of diced tomato and green chilies (I use Rotel)
- 1/2 tbsp concentrated tomato paste
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp cumin
- 1/2 cup heavy cream
- 1/2 cup salsa
- 4 oz cream cheese
- 2 cups pre-cooked shredded chicken
Instructions
- 1. Add oil to a Dutch oven or large pot and bring to medium heat. Add jalapeño and onion.
- 2. Sauté until onions are translucent.
- 3. Add garlic and sauté for one minute.
- 4. Add chicken broth, beans, corn, diced tomatoes, salsa and tomato paste. Bring to a boil and cook for 5 minutes.
- 5. Add spices, cream, cream cheese. Stir until cream cheese is completely melted.
- 6. Stir in chicken. Cook until chicken is heated through.
- 7. Serve in bowls topped with avocado, sour cream, cheese and tortilla strips. Enjoy!
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