Why You’ll Love This Recipe
Creamy Chicken Tortilla Soup is a comforting, flavor-packed dish that combines tender chicken, hearty vegetables, and crispy tortilla strips in a rich, creamy broth with just the right amount of spice. It’s perfect for cozy nights, quick weeknight dinners, or satisfying a craving for Mexican-inspired comfort food.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs (cooked and shredded)olive oiloniongarlicbell pepper (any color)corn kernelsblack beansdiced tomatoes with green chilieschicken brotheavy cream or half-and-halfcream cheese (softened)taco seasoningground cuminchili powderpaprikasalt and peppercorn tortillalime (for garnish)fresh cilantro (for garnish)shredded cheese (optional)
directions
Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and bell pepper; sauté until softened.
Stir in taco seasoning, cumin, chili powder, paprika, salt, and pepper; cook for 1-2 minutes to toast the spices.
Add corn, black beans, diced tomatoes with green chilies, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add shredded chicken and softened cream cheese. Stir until the cream cheese is melted and well incorporated.
Pour in heavy cream or half-and-half and simmer for another 5-10 minutes, stirring occasionally.
Meanwhile, cut corn tortillas into strips and lightly fry or bake them until crispy.
Serve soup hot, topped with crispy tortilla strips, a squeeze of lime, fresh cilantro, and shredded cheese if desired.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Use rotisserie chicken for faster prep.
Add jalapeños or hot sauce for extra heat.
Swap cream cheese with sour cream for a tangier taste.
Make it dairy-free by using coconut milk and skipping cheese.
Top with avocado slices for added richness.
storage/reheating
Store in an airtight container in the fridge for up to 4 days.Freeze without the cream and tortillas for up to 2 months.Reheat gently on the stove or in the microwave, stirring well to restore creaminess.
FAQs
Can I make this soup in a slow cooker?
Yes, combine all ingredients except dairy and cook on low for 6-7 hours, then stir in cream and cream cheese in the last 30 minutes.
What type of chicken works best?
Boneless, skinless breasts or thighs are ideal, or use rotisserie chicken for convenience.
Can I make it spicier?
Yes, increase chili powder or add diced jalapeños for a kick.
Is this soup gluten-free?
Yes, if your taco seasoning and broth are certified gluten-free.
Can I skip the cream cheese?
Yes, but it adds extra creaminess. Substitute with more cream or a dairy-free alternative.
How do I make it thicker?
Simmer longer or blend a portion of the soup before adding cream.
What are the best toppings?
Crispy tortilla strips, cheese, cilantro, lime, and avocado are all great choices.
Can I use frozen corn?
Yes, frozen or canned corn both work well.
Is this kid-friendly?
Yes, just reduce the spice level if needed.
Can I double the recipe?
Absolutely, it’s easy to scale for a larger batch.
Conclusion
Creamy Chicken Tortilla Soup is a satisfying, cozy meal with bold flavors and a creamy twist. Whether you’re feeding a family or meal prepping for the week, this soup delivers comfort and deliciousness in every spoonful.
Print
Creamy Chicken Tortilla Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering,Sautéing
- Cuisine: Mexican‑American
Description
A comforting and flavorful soup featuring shredded chicken, creamy broth, diced tomatoes and corn, topped with crispy tortilla strips and fresh garnishes.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups cooked, shredded chicken (rotisserie or poached)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can corn kernels, drained
- 4 cups low‑sodium chicken broth
- 1 cup heavy cream (or half‑and‑half for lighter option)
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
- 1 cup tortilla strips or broken tortilla chips, for topping
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional garnish)
- Fresh cilantro, chopped, for garnish
- Avocado slices, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, jalapeño (if using), and red bell pepper. Sauté until softened, about 5 minutes.
- Stir in ground cumin and chili powder; cook for another minute until fragrant.
- Add shredded chicken, diced tomatoes (with juice), corn, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to let flavors meld.
- Stir in heavy cream and lime juice. Simmer for another 2–3 minutes. Season with salt and black pepper to taste.
- Ladle soup into bowls. Top with tortilla strips (or chips), shredded cheese (if using), fresh cilantro, and avocado slices.
- Serve warm, with lime wedges on the side for extra zing.
Notes
- Make it dairy‑free by substituting coconut milk for heavy cream.
- Use rotisserie chicken for a quick weeknight meal, or shred leftover roasted chicken.
- Heat level can be adjusted by adding more or less jalapeño or using mild salsa instead of diced tomatoes.
- To meal‑prep: store soup and toppings separately. Reheat soup on stove; add fresh toppings just before serving.
- Stems of fresh herbs can be frozen in a small container for later use in soups or stews.
Nutrition
- Serving Size: 1 cup soup + toppings
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 55 mg
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