There’s nothing quite like a warm, creamy bowl of chicken tortilla soup on a cool evening. It’s hearty, comforting, and packed with flavor. But this recipe takes it to a whole new level with the help of Basik’s Southwest Seasoning Blend and Abingdon Olive Oil Company’s Baklouti Green Chili Olive Oil (or Chipotle Olive Oil for a smoky, milder option).
Why Basik’s Southwest Seasoning Blend?
Traditional tortilla soup recipes often call for multiple spices—chili powder, cumin, paprika, and garlic powder. But with Basik’s Southwest Seasoning Blend, you get all those bold, zesty flavors in one perfectly balanced mix. It saves time in the kitchen without sacrificing depth or authenticity. Every spoonful carries a kick of smoky-sweet heat that makes this soup irresistibly satisfying.
The Role of Olive Oil
Instead of standard cooking oils, this recipe leans on AOOC’s Baklouti Green Chili Olive Oil for an extra layer of fiery flavor that pairs beautifully with the Southwest seasoning. Prefer a milder heat? Swap it out for Chipotle Olive Oil, which adds a subtle smokiness and depth. Either way, the olive oil infuses the soup with richness and complexity that elevates it beyond the ordinary.
Creamy Comfort in Every Bite
This isn’t just your average tortilla soup—it’s creamy, velvety, and filling. A touch of cream cheese and shredded cheese makes the broth luxuriously smooth, while shredded chicken keeps it hearty and protein-packed. Top it with tortilla strips, avocado, cilantro, or a squeeze of lime for that perfect final flourish.
Perfect for Family Dinners or Meal Prep
This recipe yields a generous batch, making it ideal for feeding a family or storing leftovers for easy lunches throughout the week. Like most soups, the flavors only get better the next day, as the spices and olive oil deepen and meld together.
Creamy Southwest Chicken Tortilla Soup
Ingredients
- 2 tbsp AOOC Baklouti Green Chili Olive Oil (or AOOC Chipotle Olive Oil for a less spicy option)
- ½ medium onion, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 4 cups chicken broth
- 2 tsp Basik’s Southwest Seasoning Blend
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- Salt and black pepper, to taste
- Optional Garnishes: Tortilla strips, avocado slices, shredded Tex-Mex cheese blend, fresh cilantro, sour cream, lime wedges
Instructions
- Sauté the onion
Heat the AOOC olive oil in a large soup pot over medium heat.
Add the chopped onion and cook until softened and fragrant, about 5 minutes. - Build the base
Stir in the crushed tomatoes, diced tomatoes with green chilies, and chicken broth.
Mix in the Basik’s Southwest Seasoning Blend. Bring to a gentle simmer. - Add the heartiness
Stir in the corn, black beans, shredded chicken, and heavy cream.
Simmer uncovered for 15–20 minutes, stirring occasionally, until flavors meld and the soup thickens slightly. - Finish & serve
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and top with tortilla strips, avocado, shredded cheese, cilantro, sour cream, or a squeeze of lime. - ✨ Tip: If you prefer extra heat, stick with Baklouti Green Chili Olive Oil. For a smoky, more mellow version, use AOOC Chipotle Olive Oil.
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