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This velvety chicken tortilla soup feels just like the comforting dishes from your neighborhood Mexican spot. The smooth, rich broth packed with juicy chicken, corn kernels, and filling black beans takes only half an hour to make, so it's great for hectic evenings when you need something warm and fulfilling.
I found this soup during a freezing cold spell, and now it's my number one comfort food. My children get excited about adding their own toppings, and even my fussy mother-in-law always wants another bowl.
Key Ingredients
- Mellow Vidalia Onion: The built-in sweetness makes a wonderful flavor foundation; grab ones that feel heavy and don't have any mushy areas
- Rotel Tomatoes: This canned mix of tomatoes and green chilies brings genuine Mexican taste and just enough spice
- Heavy Cream: Go for the real stuff here; full-fat cream gives you that dreamy, smooth texture that makes this soup stand out
- Store-Bought Rotisserie Chicken: A fantastic time-saver that brings deep, roasted goodness; try to get one that's fresh and warm
- Black Beans: Try to find ones with reduced sodium so you can adjust the saltiness yourself
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Step-By-Step Cooking Guide
- Start Your Base
- Warm olive oil in a big Dutch oven over medium fire until it starts to shimmer. Throw in the chopped onions and cook until they turn see-through and begin to brown. Add your spices and let them sizzle in the oil for half a minute.
- Assemble Your Soup
- Add the crushed tomatoes and Rotel, making sure to scrape up any stuck bits from the pot bottom. Pour in chicken broth and let it start to bubble gently. Mix in the corn and black beans, allowing everything to come together.
- Mix In Cream
- Turn down the heat so nothing separates. Gradually stir in the heavy cream, watching it create beautiful swirls. Let it warm up slowly without letting it boil.
- Add Your Chicken
- Drop in the shredded chicken and warm it through. Give it a taste and add more seasoning if needed. Let everything bubble together for 5 minutes to blend the flavors.
- Get Ready To Eat
- Pour into warmed bowls. Set out different toppings for everyone to choose from. Enjoy right away while it's still hot.
I'll never forget making this soup on a wet Sunday when my little girl cooked her first "grown-up" meal. She carefully placed perfect avocado slices on each bowl, showing me that sometimes the easiest foods create the deepest connections.
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This soup has turned into the star player in my kitchen - it works just as well for casual family dinners as it does when friends come over. The way the creamy broth hugs your spoon, filled with tender chicken and veggies, then topped with crunchy tortilla bits, makes for a bowl of goodness that always brings joy around the table.
Frequently Asked Questions
- → What’s the issue with skipping heavy cream?
- Using lower-fat options can cause curdling when mixed with acidic tomatoes. Heavy cream keeps it stable and adds richness.
- → Can I use other beans instead of black?
- Sure! Pinto, kidney, or navy beans work just as well in this dish.
- → How do I make this soup spicier?
- Crank up the heat with more chili powder, spicier Rotel, or toss in diced jalapeños when cooking the onions.
- → What’s the issue with freezing this dish?
- The cream might separate after thawing, which affects texture. It tastes best fresh.
- → What if I don’t have rotisserie chicken?
- Any cooked and shredded chicken will work – use grilled, poached, or even canned chicken if needed.