Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup is a cozy, comforting dish bursting with flavor, perfect for any day of the week.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
Ingredients
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 3 cups Cooked chicken, shredded Use rotisserie chicken for convenience.
- 20 ounces Diced tomatoes with green chilies Use two 10oz cans or Rotel.
- 29 ounces Tomato sauce
- 15 ounces Black beans, drained and rinsed
- 4 cups Chicken stock
- ½ cup Heavy cream
- 4 pieces Corn tortillas, cut in half and sliced Cut into ½-inch strips.
Instructions
- Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Step 2: Sprinkle the salt and pepper into the pot, mixing well with the onion and garlic.
- Step 3: Add the shredded chicken followed by the diced tomatoes with green chilies. Stir everything together.
- Step 4: Pour in the tomato sauce and the drained black beans. Stir well to combine.
- Step 5: Add 4 cups of chicken stock, bringing the mixture to a gentle simmer. Let it simmer for about 15 minutes.
- Step 6: Stir in ½ cup of heavy cream for a rich texture.
- Step 7: In a small skillet, toast the tortilla strips in a drizzle of olive oil until golden brown and crispy.
- Step 8: Ladle the soup into bowls and sprinkle the crispy tortilla strips on top. Garnish with additional toppings if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop. For freezing, omit the cream before freezing.