Soup season is here!
As soon as the weather cools down, I declare it soup season! And this Chicken Tortilla Soup is not only warm and satisfying, it’s incredibly easy to throw together. Perfect for these busy days!
Use leftover shredded chicken, some canned goods from the pantry, and a few spices to make this soup. You'll have it on the table in less than 30 minutes!
Only six ingredients, plus spices!
Leftover turkey from a holiday meal? PERFECT! Use that instead!
Rotisserie chicken also works fabulously.
So many options!
How to make this Chicken Tortilla Soup with Rotel
The chicken is already cooked, and you can use it either shredded or cut in bite-sized pieces. You also need to rinse and drain the black beans. Please note that you do not need to drain the can of Rotel tomatoes; use all the liquid in the can.
And that’s it – preparation done!
Dump the ingredients in a pot, add a little seasoning and warm it up.
Now, this soup can be served right away. But like most soups, the flavors develop with time so I like to keep it warm for a little. A crockpot works nicely or just simmer on the stove top.
Serving Suggestions for this 30 Minute Chicken Tortilla Soup
I like to serve this with a dollop of sour cream and some tortilla chips. You’ll be surprised at how tempted you’ll be to scoop out the soup ingredients with a chip.
But I like to crunch it up. So I put the crushed up chips on top of my bowl of soup to provide that extra salty tortilla taste in every spoonful.
I really like the multi-grain tortilla chips with this. They seem to be a little bit more “hearty”, plus I am probably kidding myself in thinking they are a tiny bit more healthy. Please don’t burst my bubble.
A little diced avocado is a great addition as well. Like cilantro? Add some! This soup is easy to please, adapting to whatever Tex-Mex flavors you prefer.
Keep it simple or spice it up, either way it’s extremely yummy on a winter day!
You've got the tortilla chips out already, so serve it up with some guacamole and salsa. You could also serve it with your favorite tacos or quesadillas, or consider making a black bean and rice bake to really round out the meal!
Using the cream of chicken soup usually provides enough body for me, but if you want it a little thicker, make a cornstarch slurry by mixing a tablespoon of cornstarch into water or broth, then add to the hot soup while stirring.
More Delicious Ideas with Tex-Mex Flavors
Chicken Tortilla Soup is good all winter. But also for Cinco de Mayo! Try with a Crunch Wrap for a delicious meal!
Chicken Tortilla Soup (with Rotel)
- 2-3 cups cooked chicken shredded
- 2 cups chicken broth
- 1 can cream of chicken soup condensed
- 1½ cups frozen corn
- 1 can black beans rinsed and drained
- 1 can diced tomatoes Rotel, with chilies
- 1 TB chili powder
- ¼ teaspoon cumin
- 1 cup water optional
- Add all ingredients to a soup pot and heat until warm. If mixture appears too thick, add water before heating.
- Serve with tortilla chips and sour cream, diced avocado if desired.
Nutrition values are estimates only, using online calculators. Please verify using your own data.