Husband’s Favorite Creamy Tortilla Soup with Rotisserie Chicken
My Husband’s Favorite Creamy Tortilla Soup with Rotisserie Chicken is an EASY soup to make, full of veggies, creamy broth, and chicken. It’s gluten-free, and comes together in less than 30 minutes. Such a great option for a busy weeknight, or a meal to take a friend.
What makes this recipe special?
Some tortilla soup recipes are broth-y, some are more creamy. This one is more creamy due to the cream cheese addition, and it’s absolutely tasty. The smoked paprika gives it a deep flavor, and the use of a rotisserie chicken makes this soup EASY and quick to prepare.
This soup recipe was created when I wanted to make Half Baked Harvest’s Creamy White Chicken Chili, but didn’t have a lot of the ingredients. I subbed in some things that are more staples in our pantry (beans, peppers, etc.), and the result was delicious! However, so is the Half Baked Harvest recipe, so give that a try as well.
It’s called “Husband’s Favorite” because my husband literally looked up from eating this soup and said, “This might be my favorite soup you’ve made.” Hence, why it made the blog!
Check out some other favorite Clove & Crumb soups (not my husband’s favorite, but some of mine!) here, and let me know what you think!
Ingredients & Supplies
To make Husband’s Favorite Creamy Tortilla Soup with Rotisserie Chicken you’ll need the following ingredients:
- Rotisserie chicken
- Frozen white or yellow onion
- Garlic
- Frozen red bell pepper
- Canned white beans
- Canned black beans
- Chili powder
- Cumin
- Smoked paprika
- Salt
- Pepper
- Cream cheese
- Chicken broth
- Olive oil
- Tortilla chips
- Avocado
- Shredded cheddar cheese
To make Husband’s Favorite Creamy Tortilla Soup with Rotisserie Chicken you’ll need the following supplies:
- Large soup pot
- Ladle
- Garlic press
- Wooden spoon
- Stove
Husband’s Favorite Creamy Tortilla Soup with Rotisserie Chicken: Let’s get cooking!
Start by warming a large soup pot over medium heat. While the pan heats up, begin to shred the rotisserie chicken. Once the pan is hot, drizzle about a tablespoon of olive oil into the pan. Add the onions, garlic, and bell pepper. Sauté until softened and fragrant, about 5 minutes.
Add the cream cheese to the pot. Stir until the cream cheese softens and becomes smooth. Stir in the chili powder, cumin, smoked paprika, salt and pepper.
Next, add the chicken, white beans, black beans, and broth. Bring to a simmer and simmer until ready to serve.
Ladle into bowls and top with avocado, shredded cheddar cheese, and chips. Enjoy!
Husband’s Favorite Creamy Tortilla Soup with Rotisserie Chicken
Ingredients
- 4 cups shredded rotisserie chicken breast meat
- 1 *white or yellow onion, diced (frozen)
- 2 garlic cloves, minced
- 1 *red bell pepper (frozen)
- 1 can (15 oz) white beans
- 1 can (15 oz) black beans
- 1 tbsp chili powder
- 1 tsp cumin
- 1¼ tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 4 oz cream cheese
- 1 quart chicken broth
- Olive oil
- Tortilla chips
- Avocado
Instructions
- Start by warming a large soup pot over medium heat. While the pan heats up, begin to shred the rotisserie chicken. Once the pan is hot, drizzle about a tablespoon of olive oil into the pan. Add the onions, garlic, and bell pepper. Sauté until softened and fragrant, about 5 minutes.
- Add the cream cheese to the pot. Stir until the cream cheese softens and becomes smooth. Stir in the chili powder, cumin, smoked paprika, salt and pepper.
- Next, add the chicken, white beans, black beans, and broth. Bring to a simmer and simmer until ready to serve. Ladle into bowls and top with avocado, shredded cheddar cheese, and chips. Enjoy!