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The Ultimate 30-Minute Creamy Chicken Tortilla Soup (Using Rotisserie Chicken)

A close-up of a bowl of creamy chicken tortilla soup topped with shredded chicken, avocado, cheese, and tortilla strips.
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Make this rich, velvety, and comforting creamy chicken tortilla soup in just 30 minutes. Using rotisserie chicken makes this a simple, one-pot meal perfect for busy weeknight dinners.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese (for topping)
  • Tortilla strips, avocado, and lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes and green chilies, black beans, corn, chicken broth, salt, and pepper. Bring the mixture to a simmer.
  4. Add the shredded chicken to the pot. Reduce heat to low and let it simmer for 10 minutes to allow flavors to combine.
  5. Remove the pot from the heat. Whisk in the cream cheese cubes until completely melted and the soup is smooth and creamy.
  6. Stir in the heavy cream until fully incorporated. Taste and adjust salt and pepper if needed.
  7. Serve the creamy chicken tortilla soup hot. Top each bowl with shredded cheddar cheese, crispy tortilla strips, sliced avocado, and a squeeze of fresh lime juice.

Notes

  • For the best texture, ensure the cream cheese is at room temperature before adding it to the soup.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans against the side of the pot before adding the cream.
  • Make homemade tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil and salt, and baking at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

Find it online: https://kingscook.com/creamy-chicken-tortilla-soup/