Description
A creamy, budget-friendly chicken tortilla soup made with pantry staples and rotisserie chicken. Ready in 30 minutes, this one-pot meal is perfect for family meal prep and freezes beautifully.
Ingredients
Scale
- 2 cups shredded rotisserie chicken (300g)
- 1 large yellow onion, diced (200g)
- 4 cloves garlic, minced (2 tbsp)
- 2 tsp cumin (10g)
- 1 tbsp chili powder (6g)
- 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth (960ml)
- 1 cup heavy cream or half-and-half (240ml)
- 1 can (15 oz / 425g) black beans, rinsed and drained
- 1 can (15 oz / 425g) corn, rinsed and drained
- 1 cup shredded Mexican blend or cheddar cheese (100g)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: crushed tortilla chips, sour cream, avocado, cilantro
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion and cook for 3-4 minutes until translucent and soft.
- Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add cumin, chili powder, and a pinch of salt. Stir constantly for 30-60 seconds to bloom the spices.
- Pour in chicken broth, diced tomatoes (with juice), black beans, and corn. Scrape the bottom of the pot to release browned bits.
- Add shredded chicken. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
- Stir in heavy cream or half-and-half and shredded cheese. Stir gently until cheese is melted.
- Simmer on low for another 5 minutes to heat through. Do not boil vigorously after adding cream.
- Taste and adjust seasoning with salt or pepper. Add hot sauce if desired.
- Ladle into bowls and top with crushed tortilla chips, extra cheese, and sour cream. Serve immediately.
Notes
Rotisserie chicken is already cooked, so add it towards the end just to warm through to prevent drying out. This soup freezes best without the cream and cheese; add fresh cream when reheating. It tastes even better the next day as flavors deepen. For a vegetarian option, swap chicken for extra beans or diced potatoes. For dairy-free, use coconut milk instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups with toppin
- Calories: 350
- Sodium: 800
- Fat: 18
- Carbohydrates: 20
- Fiber: 5
- Protein: 25
Keywords: budget chicken tortilla soup, creamy chicken soup, family meal prep, one pot dinner, rotisserie chicken recipes, easy weeknight dinner, freezer friendly meals