Creamy Chicken Soup (Print Version)

# Ingredients:

→ Base

01 - 1 cup chicken broth
02 - 1/2 medium onion, diced
03 - 1 can (28 oz) crushed tomatoes
04 - 1 can (10 oz) Rotel tomatoes with chilies
05 - 1 tablespoon olive oil

→ Seasonings

06 - Salt & pepper to taste
07 - 1/2 tablespoon chili powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon garlic powder

→ Add-ins

10 - 1 cup heavy cream
11 - 1 can (14 oz) black beans, rinsed well
12 - 1 can (12 oz) corn, drained
13 - 2 cups shredded cooked chicken (like rotisserie)

→ Optional Toppings

14 - Avocado
15 - Sour cream
16 - Tex-Mex cheese
17 - Crispy tortilla strips

# Instructions:

01 - Heat olive oil in a pot over medium-high heat. Stir in onion and cook for 5-7 mins till golden.
02 - Toss in the crushed tomatoes, Rotel, broth, beans, corn, and spices. Let it come to a boil.
03 - Turn heat to low, cover with the lid cracked and cook for 5 minutes.
04 - Mix in the cream and chicken. Heat for another 3-5 minutes. Adjust seasoning with salt and pepper.
05 - Dish up warm soup and top with whichever extras you like.

# Notes:

01 - Creamy and hearty tortilla soup done in just 30 minutes, made with rotisserie chicken and a zesty tomato base.
02 - Using lower fat milk or cream could cause clumps because of the tomatoes.
03 - Don’t have Rotel? Swap in a 4 oz can of green chilies instead.

Back