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20-Minute Shredded Chicken Tortilla Soup

Super simple and fast creamy chicken tortilla soup with lots of shredded rotisserie chicken, less broth and lots of flavor!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican

Equipment

  • 1 Large Soup Pot
  • 1 Ladle

Ingredients
  

  • 2 tbsp Vegetable Oil
  • 1 Chopped Sweet Onion
  • 1 heaping tsp Chopped Garlic (optional)
  • 1 32 oz. Carton Chicken Stock
  • 1/4 cup Crushed Tortilla Chips
  • 4-5 cups Shredded Rotisserie Chicken (See Notes)
  • 1 10 oz. can Rotel
  • 1 14 oz. can Sweet Corn
  • 1 14 oz. can Black Beans, drained & rinsed
  • 1 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1/4 tsp Chipotle Powder
  • 1/2 cup Heavy Cream
  • 2 Limes, Juiced
  • Kosher Salt & Black Pepper, to taste

Toppings for Serving

  • Shredded Cheese
  • Avocado
  • Sour Cream
  • Pico De Gallo

Instructions
 

  • Bring 2 tbsp vegetable oil to medium high heat and cook diced onions for 3 minutes or until translucent.
  • Add ingredients chicken stock through smoked paprika (9 ingredients total). Bring to a boil, simmer for 10 minutes, covered or uncovered.
  • Turn off the heat. Add heavy cream and lime juice. Stir and serve with toppings.

Notes

Add 10 minutes to your prep time if you plan to shred your rotisserie chicken that night. 
Add 5 minutes to your simmer time if using frozen shredded rotisserie chicken. 
Add garlic for extra flavor after the onions. I omit for a family member with GERD.