Creamy Chicken Tortilla Soup

This 30‑minute Creamy Chicken Tortilla Soup from Salt & Lavender is a comforting, restaurant‑quality twist on the classic. Juicy shredded chicken simmers in a thick, tomato‑based broth enriched with crushed tomatoes and heavy cream. Topped with crunchy tortilla strips, creamy avocado, and tangy lime, it’s a satisfying, flavorful meal perfect for any night.

Ingredients

• 1 Tbsp olive oil

• ½ medium onion, chopped

• 1 (28 oz) can crushed tomatoes

• 1 (10 oz) can Rotel diced tomatoes with green chilies (with juices)

• 1 cup chicken broth

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ Tbsp chili powder

• 1 (12 oz) can corn, drained

• 1 (14 oz) can black beans, drained & rinsed

• 1 cup heavy (whipping) cream

• 2 cups cooked chicken (e.g. rotisserie)

• Salt & pepper, to taste

• Optional toppings: tortilla strips, avocado, sour cream or Greek yogurt, Tex‑Mex cheese, cilantro, scallions, lime wedges 

Directions

1. Heat olive oil in a large soup pot over medium‑high heat. Add the chopped onion and sauté for 5–7 minutes, until lightly browned.

2. Stir in crushed tomatoes, Rotel tomatoes (with juices), and chicken broth. Add garlic powder, smoked paprika, chili powder, corn, and black beans. Increase heat and bring to a boil.

3. Once boiling, reduce heat to low, cover pot (lid slightly ajar), and simmer for 5 minutes. Meanwhile, prep your desired toppings.

4. Stir in heavy cream and cooked chicken; allow to warm through for 3–5 minutes. Season generously with salt and pepper.

5. Ladle into bowls and garnish with tortilla strips, avocado, sour cream/yogurt, cheese, cilantro, scallions, and a squeeze of lime juice if desired.

Nutrients

• Calories: 425 kcal

• Carbohydrates: 38 g

• Protein: 23 g

• Fat: 22 g (Saturated Fat: 11 g)

• Cholesterol: 89 mg

• Sodium: 478 mg

• Potassium: 985 mg

• Fiber: 9 g

• Sugar: 7 g

• Vitamin A: 1,309 IU

• Vitamin C: 21 mg

• Calcium: 118 mg

• Iron: 5 mg