Lauren’s Chicken Tortilla Soup
There’s nothing like a cozy bowl of soup to welcome the season — and this one’s a Dunn family favorite. Perfect for crisp fall evenings or slow Sunday afternoons, Lauren’s Chicken Tortilla Soup is hearty, flavorful, and comes together with simple ingredients you likely already have on hand.
Whether you’re hosting friends or just curling up at home, this recipe brings warmth, comfort, and a little southern flavor to the table.
Ingredients
- 1 ½ lbs shredded chicken
- 1 package dry fajita mix
- 3 tbsp olive oil
- 2 cans chicken broth
- 1 can cream corn
- 2 cans black beans (drained)
- ½ onion, chopped
- ½ clove garlic, minced
- 2 cans Rotel (diced tomatoes with green chiles)
- Salt and pepper to taste
- 4 tbsp butter
- 2–3 cups half & half
- ½ bunch fresh cilantro
- Monterey Jack cheese, shredded (for topping)
Directions
- In a large pot, combine chicken, fajita mix, olive oil, chicken broth, cream corn, black beans, onion, garlic, Rotel, salt, and pepper.
- Simmer over medium heat for 30–40 minutes, allowing all the flavors to blend together.
- Before serving, stir in butter and half & half until warmed through and creamy.
- Ladle into bowls and top with shredded Monterey Jack cheese and chopped fresh cilantro.
Lauren’s Tip
This soup is even better the next day once the flavors deepen. Serve with warm cornbread or tortilla chips for dipping — and don’t skip the cheese on top!
This simple recipe has become one of Lauren’s go-to comfort meals — a perfect mix of cozy, creamy, and just the right amount of spice.
Download Lauren’s Chicken Tortilla Soup Recipe
