Description
A quick, comforting, and naturally gluten-free creamy chicken tortilla soup made with just five main ingredients. Ready in 20 minutes, this recipe uses leftover rotisserie chicken and corn tortillas for a rich, restaurant-quality meal.
Ingredients
- 2 cups shredded rotisserie chicken (about 300g)
- 4 cups low-sodium chicken broth (960ml)
- 6–8 medium corn tortillas (about 150g), torn into bite-sized pieces
- 1 cup heavy cream (240ml)
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 can (4oz/115g) diced green chiles
- 2 tablespoons taco seasoning
- 1 medium onion, diced (about 150g)
- 3 cloves garlic, minced
- 1 tablespoon olive or avocado oil
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 2-3 minutes until softened and translucent.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Stir in taco seasoning and cook with the onions for 30 seconds to bloom the spices.
- Pour in chicken broth, drained black beans, and diced green chiles. Stir to scrape up any browned bits from the bottom of the pot.
- Bring the soup to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 10 minutes to allow flavors to meld and tortillas to soften.
- Stir in shredded chicken and heavy cream. Heat through for 2-3 minutes until hot, ensuring not to boil after adding cream to prevent separation.
- Taste and adjust seasoning with salt, lime juice, or more taco seasoning as desired.
- Serve immediately, topped with crushed tortilla chips, avocado, cheese, cilantro, sour cream, or lime wedges.
Notes
For best results, use corn tortillas as they hold up better in soup and are naturally gluten-free. Do not boil the soup after adding the cream to prevent separation. The soup can be frozen without the cream for up to 3 months; add fresh cream upon reheating. If the soup is too thin, simmer longer to reduce or add more cream. If too salty, add a splash of water or a diced potato to absorb salt (remove potato before serving).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 6
- Protein: 25
Keywords: chicken tortilla soup, creamy soup, gluten-free dinner, 5-ingredient recipe, quick weeknight meals, rotisserie chicken recipes, comfort food, healthy soup