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Imagine wrapping yourself in comfort with this velvety chicken tortilla soup that brings the best Mexican flavors right to your home. The smooth, rich broth packed with juicy chicken, crunchy corn, and filling black beans takes just half an hour to make, so it's spot on for those crazy weeknights when you want something warm and filling.
I stumbled on this soup during a freezing cold week, and now it's what I crave when I need something cozy. My children go wild putting different toppings on their servings, and even my fussy mother-in-law always wants more.
Key Ingredients
- Juicy Vidalia Onion: The mild sweetness builds an amazing flavor foundation; grab ones that feel heavy and don't have any mushy parts
- Rotel Tomatoes: This mix of tomatoes with green chilies brings that genuine Mexican kick and just enough spice
- Heavy Cream: Go for the real stuff; it's what gives your soup that dreamy, smooth feeling that makes everyone ask for seconds
- Rotisserie Chicken: Save time and get deeper flavor; try to grab one that's fresh and still hot
- Black Beans: Go with the low-sodium ones so you can add salt to your own taste
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Step-by-Step Cooking Guide
- Start Your Flavor Foundation
- Warm olive oil in a big Dutch oven over medium heat until it looks shiny. Toss in your chopped onions and cook them until they turn see-through and start to brown. Throw in your spices and let them sizzle in the oil for about half a minute.
- Put Everything Together
- Dump in your crushed tomatoes and Rotel, making sure to scrape any stuck bits from the pot bottom. Add chicken broth and let it bubble gently. Mix in your corn and black beans, and give everything time to get friendly.
- Mix In The Cream
- Turn down the heat so nothing separates. Pour the heavy cream in slowly while stirring, and watch how it makes pretty patterns. Let it warm up without coming to a boil.
- Drop In The Chicken
- Add your pulled chicken and warm it through. Give it a taste and add more seasoning if needed. Let everything simmer together for about 5 minutes.
- Get Ready To Eat
- Pour into warmed bowls. Set up all your toppings so everyone can fix their bowl how they like. Serve right away while it's hot.
I'll never forget making this soup on a wet Sunday when my little girl made her first "grown-up" dinner. She put perfect avocado slices on every bowl, showing me how the easiest meals often create the best memories together.
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This soup has become my kitchen champion - it works just as well for regular family dinners as it does when friends come over. The way that creamy broth hugs your spoon, filled with soft chicken and veggies, topped with crunchy tortilla bits, makes a bowl of happiness that always brings joy around the table.
Frequently Asked Questions
- → Why shouldn't I replace the heavy cream?
- Lower-fat milk products can separate when mixed with acidic tomatoes. Heavy cream keeps the soup smooth and rich.
- → Can I try other beans?
- Sure, use any beans you like! Good picks are pinto, navy, or kidney beans instead of black beans.
- → How do I make this more spicy?
- Try adding extra chili powder, spicy Rotel, or a little bit of jalapeño while cooking the onions.
- → Can this soup be frozen?
- Not the best idea, since the cream might separate when thawed. It's better fresh.
- → What's a replacement for rotisserie chicken?
- Any pre-cooked chicken will work—grilled, canned, or leftover shredded chicken is perfect.