CREAMY CHICKEN TORTILLA SOUP warms us up on those chilly fall evenings! The flavors are amazing and it’s total comfort food.
We hit a couple of weeks of amazing fall weather. We had temps in the 60’s and drizzly mornings with heavy rain on a couple of days. It was AMAZING!!! I love this weather. That’s why my husband and I know we found or forever home here in Oregon. I love getting snuggled up on the couch with a blanket and a bowl of soup to watch a movie or a football game with my husband. When we tried Creamy Chicken Tortilla soup for the first time we LOVED it! It was a nice alternative to chili. I was inspired by our Chicken Tortilla Soup recipe on Real Housemoms but wanted something creamy for even more comfort and Creamy Chicken Tortilla Soup fit the bill.
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It was so simple to make. I used a rotisserie chicken to make it even faster so it was really just chopping and dropping! That’s the best way to do quick and easy food for dinner. There is a bit of spice from the green chilies but not a lot. Then when you add the sour cream as a topping it really tames the heat. If you’re looking for more heat you could use a diced chilies with jalapeno or even habenero peppers. Rotel makes a few good options for heat. This was great for a warm lunch the next day too. I was worried about the corn tortillas but they did great even the next day, sort of like an enchilada.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 3 cloves of garlic minced
- 2 tsp salt
- 1 tsp pepper
- 3 cups chicken cooked and shredded
- 20 oz diced tomatoes with green chilies 2 - 10oz cans
- 29 oz. tomato sauce
- 15 oz. black beans drained and rinsed
- 4 cups chicken stock
- 1/2 cup heavy cream
- 4 corn tortillas cut in half then in 1/2 inch slices
Toppings
- sour cream
- colby jack
- avocado
- cilantro
Instructions
- heat olive oil in a large dutch oven over medium heat
- add onion and cook for 2-3 minutes
- stir in garlic and cook another 1 minute
- season with salt and pepper
- add cooked chicken, diced tomatoes, tomato sauce, black beans, chicken stock and heavy cream
- stir until all combined and bring to a boil
- reduce heat and allow to simmer for 15 to 20 minutes
- add in the tortilla slices
- serve with favorite toppings and enjoy!
Nutrition
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