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Close-up bowl of crockpot chicken tortilla soup topped with tortilla chips, shredded cheese, sour cream, and sliced avocado

Easy Chicken Tortilla Soup

A hearty, creamy one-pot chicken tortilla soup ready in 30 minutes with rotisserie chicken, black beans, corn, and a smoky tomato broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 237
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 0.5 medium yellow onion chopped
  • 28 oz crushed tomatoes 1 can
  • 10 oz Rotel diced tomatoes with green chilies 1 can, undrained
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tbsp chili powder
  • 12 oz corn 1 can, drained
  • 14 oz black beans 1 can, rinsed and drained
  • 1 cup heavy cream or whipping cream
  • 2 cups cooked chicken shredded or chopped, rotisserie recommended
  • salt and pepper to taste

Equipment

  • Large soup pot with lid
  • Wooden spoon
  • Ladle

Method
 

  1. Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until lightly golden and translucent.
  2. Stir in the crushed tomatoes, Rotel diced tomatoes with all their juices, and the chicken broth. Add the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well, increase heat to high, and bring to a full boil.
  3. Once boiling, reduce heat to low and cover with the lid slightly ajar. Simmer for 15 minutes to allow the flavors to fully develop.
  4. While the soup simmers, slice the avocado, portion the sour cream, shred cheese if needed, and set out the tortilla strips.
  5. Reduce heat to low, then stir in the heavy cream and shredded chicken. Let warm through for 3 to 5 minutes until creamy and chicken is heated through. Season with salt and pepper, ladle into bowls, add toppings, and serve immediately.

Notes

Always add heavy cream over low heat to prevent curdling. Rinse and drain black beans well. Add rotisserie chicken at the end to keep it tender. Simmer at least 15 minutes before adding cream for best flavor. Refrigerate up to 4 days or freeze up to 3 months.