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Best Easy One-Pot Chicken Tortilla Soup

A close-up of a richly flavored bowl of chicken tortilla soup topped with cheese, avocado, sour cream, and cilantro.
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Make this simple, comforting Chicken Tortilla Soup fast. This one-pot recipe uses rotisserie chicken for a quick weeknight dinner that delivers authentic Mexican flavor with minimal cleanup.

Ingredients

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  • 2 cups shredded rotisserie chicken
  • 4 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (optional, for creamy version)
  • Vegetable oil for frying
  • 6 corn tortillas, cut into thin strips
  • Toppings: shredded cheese, avocado, sour cream, cilantro

Instructions

  1. Heat a large pot or Dutch oven over medium heat. Add a small amount of vegetable oil.
  2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, black beans, diced tomatoes with green chilies, and diced green chilies. Bring the mixture to a simmer.
  4. Stir in the shredded rotisserie chicken, salt, and pepper. Reduce heat to low, cover, and let the soup simmer for 15 minutes so the flavors combine.
  5. If making the creamy version, stir in the heavy cream during the last 5 minutes of simmering.
  6. While the soup simmers, prepare the tortilla strips. Heat about 1 inch of vegetable oil in a separate skillet over medium-high heat.
  7. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  8. Ladle the soup into bowls. Top each serving with crispy tortilla strips, shredded cheese, avocado, sour cream, and fresh cilantro.

Notes

  • For a slow cooker version, combine all soup ingredients (except cream and tortilla strips) in the crockpot. Cook on low for 4-6 hours or high for 2-3 hours. Stir in cream before serving.
  • You can skip frying the tortillas by baking them at 375°F (190°C) for 8-10 minutes until crisp.
  • This recipe is great for meal prepping; store toppings separately.

Nutrition

Find it online: https://devourdish.com/easy-one-pot-chicken-tortilla-soup-recipe/