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Creamy One-Pot Chicken Tortilla Soup

A close-up of creamy chicken tortilla soup topped with tortilla strips, avocado, and cilantro.
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Make this rich, creamy chicken tortilla soup easily in one pot using pre-cooked chicken for a quick weeknight dinner.

Ingredients

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  • 2 cups shredded rotisserie chicken
  • 4 cups chicken broth
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10 oz) can diced tomatoes and green chilies, undrained
  • 1 (4 oz) can diced green chilies, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup corn (frozen or canned, drained)
  • Salt and black pepper to taste
  • Tortilla strips, for topping
  • Avocado, diced, for topping
  • Sour cream, for topping

Instructions

  1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Pour in chicken broth, cream of chicken soup, diced tomatoes with green chilies, and diced green chilies. Stir to combine.
  4. Bring the mixture to a simmer. Reduce heat to low.
  5. Stir in the shredded rotisserie chicken and corn. Let the soup simmer gently for 10 minutes so the flavors combine.
  6. Stir in the heavy cream until fully incorporated. Heat through, but do not boil after adding cream.
  7. Remove the pot from the heat. Stir in the shredded cheese until melted and the soup is creamy. Season with salt and pepper as needed.
  8. Ladle the soup into bowls. Top each serving with tortilla strips, diced avocado, and a dollop of sour cream.

Notes

  • For a slow cooker version, combine all ingredients except cream, cheese, and toppings in the slow cooker. Cook on low for 4 hours or high for 2 hours. Stir in cream and cheese during the last 15 minutes of cooking.
  • Make homemade tortilla strips by cutting corn tortillas into thin strips and frying them in hot oil until crisp, then draining on paper towels.
  • If you prefer a less creamy soup, reduce the amount of cream of chicken soup to half a can.

Nutrition

Find it online: https://eatableempress.com/chicken-tortilla-soup-recipe-creamy-one-pot/