Creamy Chicken Tortilla Soup Recipe
If there’s one dish I crave every time the weather turns crisp or I need a bowl of pure comfort, it’s Creamy Chicken Tortilla Soup. This Mexican-inspired classic is everything you want in a hearty soup: rich, velvety broth, tender chicken, colorful veggies, and just the right amount of spice, all finished with a shower of melty cheese and crunchy tortilla strips. Whether you’re serving it up for a weeknight dinner or sharing it with friends, every spoonful promises warmth, bold flavor, and a touch of nostalgia—this is the kind of soup that makes you feel at home, no matter where you are.
Ingredients You’ll Need
The beauty of Creamy Chicken Tortilla Soup lies in its approachable list of ingredients—each one brings something special to the table, creating a soup that’s both deeply flavorful and satisfying. You’ll likely have most of these items on hand, but together, they transform into a bowl of pure magic.
- Olive oil: Adds a touch of richness and helps sauté the aromatics for a flavorful base.
- Onion: Offers sweet undertones and depth once cooked down.
- Garlic: Infuses the soup with a punchy, aromatic background.
- Ground cumin: Brings a warm, earthy flavor that’s essential to southwest cooking.
- Chili powder: Adds gentle heat and a signature smoky note.
- Smoked paprika: Gives a subtle smokiness that enhances the entire soup.
- Salt: Brightens and ties all the flavors together.
- Black pepper: Adds just enough bite without overpowering the other spices.
- Canned diced tomatoes with green chilies (like Rotel): Delivers tang, heat, and a pop of color.
- Frozen corn: Lends sweetness and a delightful pop in every bite.
- Black beans: Offer heartiness, fiber, and satisfying texture.
- Cooked shredded chicken: Makes the soup filling and brings in tender protein—rotisserie chicken works wonders here!
- Chicken broth: The liquid gold that forms the flavorful base of the soup.
- Heavy cream: Adds that luscious, creamy finish to the broth.
- Cream cheese: Melts into the soup for extra richness and velvety texture.
- Shredded cheddar or Mexican blend cheese: Blends in for even more creaminess and a cheesy kick.
- Tortilla strips or crushed tortilla chips: The essential crunchy topping—don’t skip these!
- Optional toppings (avocado, cilantro, sour cream, jalapeños, lime wedges): Customize your bowl with fresh, zesty, or creamy extras to make it your own.
How to Make Creamy Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and let it cook for about 3 to 4 minutes, stirring occasionally, until it softens and turns translucent. This step is all about building flavor from the ground up—don’t rush it! Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Let everything mingle for another 30 seconds until the spices are fragrant and your kitchen smells incredible.
Step 2: Build the Soup Base
Now, pour in the diced tomatoes with green chilies, corn, black beans, shredded chicken, and chicken broth. Give everything a good stir so all those beautiful flavors start to come together. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 to 15 minutes. This is when the soup starts to take on its signature personality—spicy, savory, and just a touch tangy.
Step 3: Make it Creamy
Time to bring the “creamy” into Creamy Chicken Tortilla Soup! Stir in the heavy cream and add the cubed cream cheese. Whisk gently until the cream cheese melts completely and the broth becomes silky smooth. This step is what sets this soup apart—luxurious, comforting, and utterly crave-worthy.
Step 4: Add the Cheese
Sprinkle in the shredded cheddar or Mexican blend cheese and stir until it’s fully melted, making the soup even richer. Taste and adjust the seasoning if needed. At this point, the soup is irresistibly creamy, with layers of flavor in every bite.
Step 5: Serve and Top
Ladle the hot Creamy Chicken Tortilla Soup into bowls and top each serving with tortilla strips or crushed tortilla chips. Add your favorite toppings—think creamy avocado, a dollop of sour cream, a sprinkle of fresh cilantro, or a squeeze of lime. Every bowl is a masterpiece just waiting to be devoured.
How to Serve Creamy Chicken Tortilla Soup
Garnishes
The right garnishes take Creamy Chicken Tortilla Soup from delicious to absolutely unforgettable. Pile on tortilla strips or chips for crunch, then add creamy avocado slices, a swirl of sour cream, fresh cilantro, sliced jalapeños for heat, and a wedge of lime to brighten every bite. These toppings aren’t just for looks—they add layers of flavor and texture that make each spoonful exciting.
Side Dishes
This soup is hearty enough to shine on its own, but it’s also fabulous with a few well-chosen sides. Warm cornbread, a simple green salad, or even a side of Mexican rice can round out your meal perfectly. For a fun twist, serve with a platter of cheese quesadillas for dipping—pure bliss!
Creative Ways to Present
Get playful with your presentation! Serve Creamy Chicken Tortilla Soup in bread bowls for a cozy, edible vessel, or set up a “soup bar” with bowls of toppings so everyone can customize their own. For parties, serve shooter-sized cups as an appetizer—guaranteed to impress your guests and spark conversation.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Tortilla Soup is a true blessing on busy days. Let the soup cool, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors deepen as it sits, making each reheat even tastier!
Freezing
This soup freezes beautifully, making it an excellent make-ahead meal. To freeze, let the soup cool completely, then portion into freezer-safe containers or heavy-duty zip bags. It can be frozen for up to 2 months. Just be sure to thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally until hot. If the soup thickens in the fridge or freezer, simply add a splash of chicken broth or cream to bring back that luscious, creamy consistency. Microwave reheating works too—just cover and stir every minute or so for even heating.
FAQs
Can I use rotisserie chicken in Creamy Chicken Tortilla Soup?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time and adds even more flavor. Just shred it and stir it right in during Step 2—you’ll have dinner on the table in no time.
How can I make the soup spicier?
If you love a bit more heat, toss in some diced jalapeños when sautéing the onions, or add extra chili powder and a pinch of cayenne. You can also top each bowl with fresh jalapeño slices for a customizable kick.
Is Creamy Chicken Tortilla Soup gluten-free?
Yes! This recipe is naturally gluten-free as long as your tortilla strips or chips and chicken broth are certified gluten-free. Always double-check labels if you’re cooking for someone with a sensitivity.
Can I make this soup dairy-free?
For a dairy-free version, substitute the heavy cream and cream cheese for your favorite plant-based alternatives, and use a dairy-free cheese. The soup will still be creamy and satisfying!
What’s the best way to thicken or thin the soup?
If your Creamy Chicken Tortilla Soup is too thick, simply add a bit more chicken broth or a splash of milk until you reach your desired consistency. To thicken, let it simmer uncovered a little longer or add a bit more cream cheese.
Final Thoughts
I can’t recommend this Creamy Chicken Tortilla Soup enough—it’s cozy, flavorful, and guaranteed to become a favorite in your kitchen, too. Don’t be surprised if you find yourself coming back to this recipe again and again, especially when you need something a little extra comforting. Grab your soup pot and dive in—your next bowl of happiness awaits!
Print
Creamy Chicken Tortilla Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Creamy Chicken Tortilla Soup is a rich and comforting Mexican-inspired dish featuring tender shredded chicken, black beans, corn, and a blend of spices in a smooth, creamy broth. Topped with crunchy tortilla strips and optional garnishes like avocado and cilantro, it’s a perfect quick and hearty meal for any day.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 cup frozen corn
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar or Mexican blend cheese
Toppings (Optional)
- Tortilla strips or crushed tortilla chips
- Avocado slices
- Fresh cilantro leaves
- Sour cream
- Diced jalapeños
- Lime wedges
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent to build the soup’s flavor base.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 30 seconds until the spices become fragrant, enhancing the depth of the dish.
- Add Soup Components: Pour in the diced tomatoes with green chilies, frozen corn, drained black beans, shredded chicken, and chicken broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 to 15 minutes to blend the flavors well.
- Incorporate Creamy Elements: Stir in heavy cream and cubed cream cheese, whisking constantly until the cream cheese is fully melted and the soup reaches a smooth, creamy consistency.
- Add Cheese and Season: Mix in the shredded cheddar or Mexican blend cheese, stirring until melted and fully incorporated. Taste the soup and adjust seasoning with additional salt or spices if desired.
- Serve: Ladle the hot soup into bowls and top with tortilla strips or crushed chips along with your choice of avocado, cilantro, sour cream, jalapeños, and lime wedges for added flavor and texture.
Notes
- Use rotisserie chicken for a convenient, time-saving option.
- For extra heat, add diced jalapeños or increase the amount of chili powder.
- This soup reheats very well and can be frozen for up to 2 months in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
