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Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup topped with crispy tortilla strips, sour cream, and cilantro. An easy, Mexican-inspired dinner.
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  40 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 4 large garlic cloves, minced
  • 1 rotisserie chicken, shredded (3 to 4 cups)
  • 1 quart chicken stock
  • 1 (14.75-ounce) can creamed corn
  • 1 (15.25-ounce) can sweet corn, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (10-ounce) can red enchilada sauce
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (4-ounce) can green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 cup heavy cream

For Serving (Optional)

  • 1 (3.5-ounce) bag tortilla strips
  • Chopped fresh cilantro
  • Fresh lime juice
  • Sour cream
  • Shredded cheddar or pepper Jack cheese
  • Diced avocado

Method

  1. Heat the olive oil in a large stockpot over medium-high. Once the oil is glistening, add the onion and cook, stirring, until beginning to soften, about 4 minutes. Add the garlic, and cook, stirring, until fragrant, about 1 more minute. 
  2. Add the shredded chicken, chicken stock, creamed corn, sweet corn, diced tomatoes and their juices, enchilada sauce, beans, chilies, cumin, chili powder, salt, and pepper. Bring to a boil over high heat, then reduce the heat to medium-low and cook, stirring occasionally, for about 30 minutes, or until the flavors have melded. Stir in the heavy cream. 
  3. Divide the soup among 6 bowls. Serve topped with tortilla strips, cilantro, lime juice, sour cream, cheese, and avocado, if using.