How To Make Creamy & Delicious Chicken Tortilla Soup

Ingredients

• 1 whole Rotisserie Chicken (Meat removed, bones and skin discarded; cut into bite‑size pieces)
• 1 large Red Onion (Diced)
• 4 cloves Garlic (Minced (about 1½ tbsp))
• 1 Jalapeño Pepper (Stem and seeds removed, diced (optional))
• 2 Tbsp Avocado Oil (For sautéing)
• 0.5 tsp Ancho Chili Powder
• 0.5 tsp Smoked Paprika
• 1 Tbsp Mexican Oregano
• 1 Tbsp Ground Cumin
• 1 tsp Better Than Bouillon Chicken Base (Low‑sodium)
• 1 tsp All‑Purpose Seasoning (low‑sodium)
• 1 tsp Buttery Garlic Pepper
• 1 can (14.5 oz) Diced Tomatoes
• 2 peppers Chipotle Peppers in Adobo (Plus 1 Tbsp adobo sauce, reserved for thickening)
• 6 cups Low‑Sodium Chicken Broth
• 1 can (15 oz) Black Beans (Drained and rinsed)
• 1 cup Corn Kernels (Frozen or canned, drained)
• 0.5 cup Heavy Cream
• 4 Corn Tortillas (Cut into strips for frying)
• 2 cups Vegetable Oil (For shallow frying tortilla strips)
• to taste Salt
• to taste Black Pepper
• 0.25 cup Sour Cream (For garnish)
• 0.5 cup Shredded Mexican Blend Cheese
• 1 Avocado (Diced for garnish)
• 2 Tbsp Fresh Cilantro (Chopped for garnish)

Instructions

1. Prepare the Chicken

   Remove the rotisserie chicken from the bone, discard skin, cartilage and bones, then cut the meat into bite‑size pieces. Set aside; reserve any extra meat for snacks or garnish.

   Time: PT10M

2. Dice the Vegetables

   Dice 1 large red onion, remove stem and seeds from the jalapeño and dice it, and mince 4 garlic cloves. Keep everything roughly uniform for even cooking.

   Time: PT10M

3. Sauté Aromatics

   Heat 2 Tbsp avocado oil in a large pot over medium heat. Add the diced onion and jalapeño, sauté 3‑4 minutes until softened. Add the minced garlic and cook another 30 seconds, being careful not to burn it.

   Time: PT5M

   Temperature: Medium heat

4. Toast the Spices

   Stir in ½ tsp ancho chili powder, ½ tsp smoked paprika, 1 Tbsp Mexican oregano, 1 Tbsp ground cumin, 1 tsp Better Than Bouillon chicken base, 1 tsp all‑purpose seasoning, and 1 tsp buttery garlic pepper. Cook 2 minutes, allowing the spices to rehydrate and become fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Add Tomatoes and Broth

   Pour in 1 can diced tomatoes (including juices) and 6 cups low‑sodium chicken broth. Increase heat to bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium‑high heat

6. Add Beans and Simmer

   Stir in the drained black beans. Let the soup simmer for 5 minutes to meld flavors.

   Time: PT5M

   Temperature: Simmer

7. Thicken the Soup

   Scoop out about 30 % of the solids (beans, tomatoes, and the reserved chipotle peppers with 1 Tbsp adobo sauce) into a blender. Blend until smooth, then return the puree to the pot, stirring well.

   Time: PT5M

   Temperature: Simmer

8. Add Chicken and Corn

   Stir the bite‑size chicken pieces and 1 cup corn kernels into the soup. Simmer gently for 25 minutes, allowing the chicken to heat through and the corn to soften.

   Time: PT25M

   Temperature: Simmer

9. Finish with Cream

   Stir in ½ cup heavy cream, reduce heat to low and let the soup cook an additional 15 minutes. The cream will enrich the broth and mellow the heat.

   Time: PT15M

   Temperature: Low heat

10. Fry Tortilla Strips

    Cut the corn tortillas into thin strips. Heat 2 cups vegetable oil in a skillet over medium‑high heat until shimmering. Fry the strips in batches until crisp and golden, about 1‑2 minutes per batch. Remove with a slotted spoon, place on a wire rack, and immediately sprinkle with salt.

    Time: PT10M

    Temperature: Medium‑high heat

11. Garnish and Serve

    Ladle soup into bowls. Top each with a dollop of sour cream, a sprinkle of shredded cheese, diced avocado, a handful of fried tortilla strips, and chopped cilantro. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g