Creamy Chicken Tortilla Soup

A delightful and comforting soup made with rotisserie chicken, fresh vegetables, and creamy textures, perfect for chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Mexican

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1 whole Rotisserie Chicken Feel free to use pre-cooked chicken or turkey.
1 large Onion Essential for depth of flavor; swap for shallots if you prefer a milder taste.
2 cloves Garlic A must for aroma; garlic powder works in a pinch.
1 large Bell Pepper Adds sweetness; substitute with any color or omit if desired.
1 cup Tortilla Strips For that unforgettable crunch; use crushed tortilla chips as a substitute.
4 cups Chicken Broth Provides a rich base; vegetable broth can be used for a lighter option.
8 oz Cream Cheese For creamy texture; feel free to replace with sour cream for tang.
1 cup Corn You can use frozen corn to save time.
1 can Beans (Kidney or Black) They bulk up the soup.
1 tbsp Spices (Cumin, Chili Powder, etc.) For enhanced flavor; fresh herbs can provide an aromatic touch.

Method

Preparation and Cooking

Heat oil in a Dutch oven pot and sauté onions and bell peppers for 3-4 minutes.
Add garlic and seasonings, cooking for 30 seconds, stirring frequently.
Toss in corn, salsa, jalapeño, beans, chicken, and broth. Bring to a boil, then reduce heat to low, cover and simmer for 30 minutes.
Shred the chicken and stir in cheeses until melted.
Top with garnishes and enjoy!

Notes

Always taste and adjust seasoning before serving. Consider letting the soup rest for an hour before serving for flavors to deepen. Serve it up in bread bowls for a fun twist!