Creamy Chicken Tortilla Soup

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.

📝 Ingredients

• 4 cups chicken broth
• 2 corn tortillas
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 21 ounces cream of chicken soup ((2 cans))
• 3 cups shredded chicken
• 15.25 ounce can sweet corn (drained (1 can))
• 15 ounce can black beans (drained and rinsed (1 can))
• 10 ounce can ROTEL ((1 can) )
• 1/2 cup heavy cream
• Sour cream
• shredded cheese
• chopped cilantro
• crushed tortilla chips
• pico de gallo

👨‍🍳 Instructions

1. 1Pour 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.
2. 2Whisk 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.
3. 3Simmer for 10 minutes then serve warm with your choice of toppings.