Go Back

Creamy Chicken Tortilla Soup

A comforting, creamy version of chicken tortilla soup that comes together in 30 minutes with a rotisserie chicken for time-saving short cut.
Prep Time5 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Keyword: black beans, evaporated milk, masa harina, pinto beans, rotisserie chicken, short cut, soup
Servings: 8


  • 4 cups shredded cooked chicken (I used a rotisserie chicken from grocery store)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth reduced sodium
  • 1 tablespoon canola or olive oil
  • 1 medium yellow onion chopped
  • 1 jalapeño seeded and chopped
  • 3 garlic cloves chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 10-ounce cans tomatoes with diced green chiles, undrained I used Rotel
  • 1/3 cup masa harina
  • 1 12-ounce can evaporated milk
  • 1 15-ounce can black beans, drained and rinsed
  • 1 16-ounce can pinto beans, drained and rinsed
  • 1 cup fresh or frozen corn I used Trader Joe’s frozen fire roasted corn
  • 1/3 cup sour cream
  • Optional Garnishes: shredded cheese, sour cream, diced avocado, cilantro, diced green onions, lime wedges, corn tortilla chips, hot sauce


  • Heat the oil in a large Dutch oven over medium-high. Add the onion and jalapeno; cook 5 minutes. Add the garlic; cook 30 seconds, stirring constantly.
  • Add 4 cups broth, salt, pepper, chili powder, cumin, paprika, and tomatoes.
  • Whisk together the masa and evaporated milk until blended. Stir into the soup.
  • Cook over medium-high, stirring frequently, 10 minutes or until the mixture boils and thickens slightly.
  • Stir in cooked chicken, black beans, pinto beans, and corn. Reduce the heat to low.
  • Stir in sour cream. Serve with desired garnishes.


Substitute finely ground corn tortillas for masa to give the soup the same flavor, using a food processor to grind them up really fine.