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–+ servings
Chicken Tortilla Soup

Cozy Chicken Tortilla Soup for Quick Family Dinners

A quick and easy Chicken Tortilla Soup recipe that warms the soul and is fully customizable for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil Essential for sautéing onion and enhancing flavor.
  • 1 medium Yellow Onion Can substitute with shallots or leeks.
  • 28 oz Crushed Tomatoes Adds acidity and richness; can substitute with tomato puree.
  • 10 oz Rotel Diced Tomatoes with Green Chilies Adds spice and texture; replace with diced tomatoes and chili powder for a milder taste.
  • 1 cup Chicken Broth Homemade broth can elevate the dish.
  • 1 tsp Garlic Powder Can substitute with fresh garlic.
  • 1 tsp Smoked Paprika Regular paprika can be used as an alternative.
  • ½ tbsp Chili Powder Feel free to use taco seasoning if preferred.
  • 12 oz Corn Drained; frozen corn works too.
  • 14 oz Black Beans Rinsed and drained; kidney beans are a great substitute.
  • 1 cup Heavy Cream Can be replaced with coconut milk for a dairy-free option.
  • 2 cups Cooked Chicken Shredded; rotisserie chicken can save time.
For Seasoning
  • Salt and Pepper Adjust to taste.
For Toppings
  • Tortilla Strips Adds crunch for texture.
  • 1 medium Avocado Can substitute with diced mango.
  • Sour Cream Can use Greek yogurt for a healthier option.
  • Tex-Mex Style Shredded Cheese Any mild cheese can be substituted.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add one chopped yellow onion and sauté for 5–7 minutes until translucent and fragrant.
  2. Stir in 28-ounce can of crushed tomatoes, 10-ounce can of Rotel diced tomatoes, 1 cup of chicken broth, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and ½ tablespoon of chili powder. Add 12 ounces of drained corn and 14 ounces of rinsed black beans, stirring until combined.
  3. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 5 minutes.
  4. Prepare your toppings: slice one avocado, portion out sour cream, and shred some Tex-Mex style cheese.
  5. Stir in 1 cup of heavy cream and 2 cups of shredded cooked chicken. Heat on low for 3–5 minutes, stirring gently until everything is warmed through.
  6. Taste and season with salt and pepper as needed. Serve hot in bowls with toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Expert tips include adjusting the chili powder to taste and ensuring beans are rinsed to improve texture. Store in an airtight container for up to 4 days or freeze for 3 months.

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