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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, crisp corn, and filling black beans comes together in half an hour, making it ideal for hectic evenings when you need something snug and filling.
I found this soup during a freezing cold spell, and now it's my number one comfort food. My children enjoy adding their own favorite toppings, and even my fussy mother-in-law always wants more.
Key Components
- Mild Vidalia Onion: Brings natural sugary notes that build the flavor foundation; grab ones that feel heavy and don't have any mushy areas
- Canned Rotel Tomatoes: This mix of tomatoes with green chiles brings true Mexican taste and just enough spice
- Full Fat Cream: This isn't the place to cut corners; real cream gives that dreamy, smooth feeling that makes the soup stand out
- Store-Bought Roasted Chicken: Saves tons of time and adds deep roasted goodness; try to get one that's freshly made
- Canned Black Beans: Go for the reduced salt options so you can tweak the saltiness yourself
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Step-by-Step Cooking Guide
- Start Your Soup Foundation
- Warm olive oil in a big pot over medium heat until it glistens. Toss in chopped onions and cook until they turn see-through and get slightly brown. Throw in your spices and let them cook in the oil for half a minute.
- Make Your Base
- Add your crushed tomatoes and Rotel, making sure to scrape any stuck bits from the bottom. Pour in chicken broth and bring everything to a light bubble. Mix in corn and black beans, letting everything mingle.
- Pour In Richness
- Turn down the heat so nothing breaks. Slowly mix in the cream, watching it swirl beautifully. Let it warm up without letting it boil.
- Mix In Chicken
- Drop in your pulled chicken pieces and warm them through. Try a spoonful and add more salt or spices if needed. Let everything bubble gently for 5 minutes to blend flavors.
- Get Ready To Eat
- Pour into warmed bowls. Set up different toppings for everyone to choose from. Eat right away while it's steaming hot.
I'll never forget making this soup on a stormy Sunday when my little girl cooked her first "grown-up" meal. She carefully placed perfect avocado slices on each bowl, showing me that even simple foods can create lasting family connections.
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This soup has turned into my kitchen champion - it works just as well for casual family dinners as it does when friends come over. The way that silky broth wraps around each bite, dotted with tender chicken and veggies, then finished with crunchy tortilla pieces, makes a bowl of happiness that always brings joy to everyone at the table.
Frequently Asked Questions
- → Why shouldn’t I skip heavy cream?
- Acidic tomatoes can cause lighter dairy to split, but heavy cream keeps things smooth and rich.
- → Can I swap out the beans?
- Try pinto, kidney, or another bean type if black beans aren’t your thing.
- → How do I make it spicier?
- Toss in spicier Rotel, a sprinkle of extra chili powder, or cooked jalapeños with the onions.
- → Is freezing this a good idea?
- Not really! The cream might split when defrosted, so it’s best served fresh.
- → Can I use something other than rotisserie chicken?
- Shredded poached or grilled chicken works great, or even canned chicken could do the job.