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Easy One-Pot Creamy Chicken Tortilla Soup with Rotisserie Chicken

A close-up of creamy chicken tortilla soup topped with crispy tortilla strips, black beans, and fresh cilantro.
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This is a simple, one-pot recipe for creamy chicken tortilla soup using pre-cooked rotisserie chicken, perfect for a quick, flavorful weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups low-sodium chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cups cooked, shredded chicken (from a rotisserie chicken)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Tortilla strips, for topping
  • Optional toppings: avocado, sour cream, fresh cilantro

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 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, undrained diced tomatoes and green chilies, rinsed black beans, and frozen corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let it simmer for 10 minutes so the flavors combine.
  5. Add the cubed cream cheese to the pot. Stir constantly until the cream cheese has fully melted and the soup base is smooth and creamy.
  6. Stir in the heavy cream or half-and-half. Heat through gently, but do not let the soup boil after adding the cream.
  7. Stir in the shredded cheese until it melts into the soup. Taste and adjust salt and pepper if needed.
  8. Ladle the creamy chicken tortilla soup into bowls. Top immediately with crispy tortilla strips and your choice of other toppings.

Notes

  • To make quick homemade tortilla strips, cut 4-5 corn tortillas into thin strips. Toss lightly with oil and a pinch of salt, then bake at 375°F (190°C) for 8-10 minutes until crisp.
  • You can cook this recipe in a slow cooker. Sauté the onion, pepper, and spices first, then add all ingredients except the cream cheese, heavy cream, and shredded cheese. Cook on low for 6 hours or high for 3 hours. Stir in the cream cheese, cream, and shredded cheese during the last 30 minutes of cooking.
  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.

Nutrition

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