This one-pot soup uses corn tortillas, cream of chicken soup, canned vegetables, pre-cooked chicken, and spices to make a large pot of creamy Mexican inspired soup that can be made ahead or cooked quickly on busy nights.
Pour the chicken broth in a large pot and add the 2 corn tortillas and the spices (chili powder, cumin, garlic powder, oregano, salt.) Bring to a boil, then reduce heat to low and simmer for about 10 minutes or until the tortillas disintegrate into the broth mixture.
Whisk in the cream of chicken soup until smooth. Then add the remaining ingredients (shredded chicken, corn, black beans, rotel, and heavy cream.) Stir to combine.
Simmer for 10 minutes then serve warm with your choice of toppings.
Notes
Note:The tortillas must be corn tortillas to work for thickening the soup in this recipe. Flour tortillas will not dissolve. If you don't have corn tortillas, you can use a couple of handfuls of corn chips instead.Substitutions:
Chicken broth - Chicken stock or vegetable broth
Spices - Swap in a single packet of taco seasoning
Black Beans - Pinto can also work.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze: Making this creamy chicken tortilla soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Make the soup as directed, but leave out the heavy cream.
Cool completely.
Portion into freezer safe storage containers.
Freeze.
When ready to eat, thaw in the fridge for 24-48 hours.
Reheat on the stove and add the heavy cream. If reheating less than the full batch, divide the heavy cream accordingly.
How to Reheat: This can be reheated in a saucepan or pot on the stove over low heat. Stir occasionally until hot throughout. Or, microwave single portions in 30 second increments, stirring between each, until hot. How to Scale: This recipe can easily be doubled if you're feeding a crowd, or halved to make a smaller portion.