Tortilla Soup Creamy (Print)
Creamy comfort in every bite with chicken, corn, and beans swimming in a flavorful tomato base. Quick to prep and easy to change up with toppings you love.
# Ingredients:
01 -
1/2 medium onion, chopped small.
02 -
1 tablespoon of olive oil.
03 -
1 cup of chicken stock.
04 -
1 can (28 oz) of crushed tomatoes.
05 -
1 teaspoon garlic powder.
06 -
1 teaspoon of smoked paprika.
07 -
1/2 tablespoon chili powder.
08 -
1 can (14 oz) black beans, rinsed and drained.
09 -
1 can (10 oz) Rotel tomatoes with green chilies.
10 -
1 cup of heavy cream.
11 -
1 can (12 oz) corn, drained well.
12 -
2 cups shredded cooked chicken.
13 -
A pinch of salt and a sprinkle of black pepper.
# Steps:
01 -
Warm olive oil in a big pot over medium heat. Toss in the onion and cook till golden, about 5-7 minutes.
02 -
Stir together the crushed tomatoes, Rotel, chicken stock, black beans, corn, and all the seasonings.
03 -
Bring everything to a rolling boil. Then, lower the heat, slightly cover with the lid, and simmer for 5 minutes.
04 -
Add the heavy cream and shredded chicken. Stir and warm through for 3-5 minutes.
05 -
Sprinkle salt and pepper as needed. Be sure to season generously for extra flavor.
# Notes:
01 -
Stick to crushed tomatoes—they make the soup richer.
02 -
Only use heavy cream to avoid any curdling issues.
03 -
Rotel can be swapped with tomatoes and green chilies.
04 -
Best enjoyed fresh with toppings of your choice.