Creamy Chicken Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Tex-Mex soup loaded with chicken, black beans, corn, and tortilla strips, finished with sour cream and cheese. This comforting one-pot meal comes together in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 teaspoon salt
- 1 teaspoon pepper
- 3 cups cooked chicken (shredded (see note))
- 20 ounces diced tomatoes with green chilies ((I use two 10oz cans or Rotel))
- 29 ounces tomato sauce
- 15 ounces black beans (drained and rinsed)
- 4 cups chicken stock
- 1/2 cup heavy cream
- 4 corn tortillas (cut in half, then in 1/2-inch slices)
- Sour cream
- Colby jack cheese (shredded)
- Avocado (diced)
- Cilantro (chopped)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 2275mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1370mg
- Calcium
- 238mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.