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Easy One-Pot Creamy Chicken Tortilla Soup Using Rotisserie Chicken

A close-up of a bowl of creamy chicken tortilla soup loaded with shredded chicken, black beans, and topped with avocado cubes.
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Prepare this comforting, creamy chicken tortilla soup in one pot for minimal cleanup. Using pre-cooked rotisserie chicken makes this a fast, weeknight-friendly meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 6 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1 cup shredded Monterey Jack or cheddar cheese (for topping)
  • Tortilla strips, for topping
  • Avocado, diced (for topping)
  • Cilantro, chopped (for topping)

Instructions

  1. Combine the shredded chicken, chicken broth, black beans, diced tomatoes and green chilies, diced green chilies, onion, garlic, cumin, chili powder, oregano, salt, and pepper in a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to combine.
  4. Stir in the heavy cream until fully incorporated. Heat through for 2-3 minutes, but do not let it boil after adding the cream.
  5. Taste the soup and adjust salt and pepper if needed.
  6. Ladle the soup into bowls. Top each serving generously with shredded cheese, crispy tortilla strips, diced avocado, and fresh cilantro.

Notes

  • For extra flavor, lightly sauté the chopped onion and garlic in a tablespoon of olive oil before adding the rest of the ingredients to the pot.
  • If you prefer a thicker soup, mash about 1/2 cup of the beans against the side of the pot before adding the cream.
  • Make homemade tortilla strips by cutting corn tortillas into thin strips, tossing them with a little oil and salt, and baking at 375°F (190°C) for 8-10 minutes until crisp.

Nutrition

Find it online: https://pureplatepath.com/chicken-tortilla-soup-easy-one-pot-creamy/