Creamy Chicken Tortilla Soup Recipe

INGREDIENTS 

• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 1 (28 fluid ounce) can crushed tomatoes
• 1 (10 fluid ounce) can Rotel diced tomatoes with green chilies with juices
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 tablespoon chili powder
• 1 (12 fluid ounce) can corn drained
• 1 (14 fluid ounce) can black beans drained & rinsed
• 1 cup heavy/whipping cream
• 2 cups cooked chicken (I used a rotisserie chicken)
• Salt & pepper to taste
• Toppings (optional, to taste): tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.

INSTRUCTIONS 

1. Add the oil and onion to a soup pot and sauté over medium-high heat for 5-7 minutes or until it’s lightly browned.
2. Stir in the crushed tomatoes, Rotel, and chicken broth, followed by the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and increase the heat to high.
3. Once the soup has come to a boil, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes.
4. Meanwhile, prep the toppings.
5. Stir in the cream and chicken and let it warm through for 3-5 minutes. Taste and season with salt & pepper as needed (I am generous with both).
6. Serve immediately and top bowls as desired.