Get ready for a bowl of pure comfort: Creamy Chicken Tortilla Soup is truly everything you crave in a homemade soup—rich, velvety, and bursting with bold Tex-Mex flavor. This recipe layers together tender shredded chicken, smoky spices, zesty tomatoes, sweet corn, and hearty black beans, all swirled into an ultra-creamy base. Each bite is finished with a delightful crunch from tortilla strips and your choice of vibrant toppings. Whether you’re feeding a hungry family or settling in for a cozy solo dinner, this is the dish you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Creamy Chicken Tortilla Soup is how easy it is to pull together with pantry staples, yet every ingredient plays a key role in making this dish so unforgettable. Here’s what you’ll need and why it matters:
- Olive oil: Provides the rich, savory base and keeps the aromatics from sticking.
- Onion: Delivers sweetness and depth, infusing the soup with flavor from the first step.
- Garlic: Brings bright, punchy flavor that’s absolutely essential for any great soup.
- Ground cumin: Adds earthiness and unmistakable Tex-Mex warmth.
- Chili powder: Offers a smoky, subtle heat that balances the creamy broth.
- Smoked paprika: Gives a hint of smokiness for that irresistible, outdoorsy undertone.
- Salt: Highlights every ingredient and ties the flavors together.
- Black pepper: Provides a mild, peppery kick without overpowering the soup.
- Diced tomatoes with green chiles (canned): Infuses the soup with tang, mild heat, and a dash of color.
- Black beans: Bring protein, fiber, and a lovely, hearty texture.
- Frozen corn: Adds natural sweetness and pops of bright yellow.
- Cooked shredded chicken: The star of the show—juicy, tender, and easy to use (hello, rotisserie!).
- Low-sodium chicken broth: Forms the savory background for every spoonful.
- Heavy cream: Makes the broth luxuriously silky and thick.
- Cream cheese: Melts into the soup for unbeatable creaminess and tang.
- Shredded cheddar cheese: Gives that final cheesy richness and lovely melted strands.
- Lime juice: Brightens up every bite and cuts through the richness.
- Tortilla strips or crushed tortilla chips: Essential for that signature crunch!
How to Make Creamy Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and cook for 3 to 4 minutes, stirring often, until it becomes soft and translucent. When the onion is ready, add the minced garlic, stirring for another minute. Let those fragrant aromas fill your kitchen—this is the flavorful foundation!
Step 2: Toast the Spices
Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir and let the spices toast for about 1–2 minutes. This step unlocks all their oils and flavors, taking your Creamy Chicken Tortilla Soup from good to wow! You’ll start to notice the colors deepen and the scent become even more inviting.
Step 3: Build the Soup Base
Pour in the can of diced tomatoes with green chiles, then add the black beans and corn. Stir in the shredded chicken and chicken broth. Raise the heat and bring everything to a gentle boil, stirring occasionally to make sure nothing sticks to the bottom.
Step 4: Simmer to Blend Flavors
Lower the heat to a simmer and let the soup gently bubble for 10 to 15 minutes. This gives all the flavors a chance to meld together and the chicken to soak up all that tasty goodness. Don’t rush—this simmering stage is the secret to the soulful depth of Creamy Chicken Tortilla Soup.
Step 5: Make It Creamy
Stir in the heavy cream and the cubed cream cheese. Keep stirring over medium-low heat until the cream cheese is fully melted and the soup turns perfectly smooth and creamy. This is the moment when the magic truly happens—watch as your soup transforms!
Step 6: Melt in the Cheese and Brighten
Add the shredded cheddar and squeeze in the fresh lime juice. Keep stirring until the cheese is melted and everything is hot throughout. The lime will wake up all the other flavors, giving the soup its signature brightness.
Step 7: Serve and Top
Ladle the Creamy Chicken Tortilla Soup into bowls while it’s piping hot. Top generously with tortilla strips or crushed chips, plus any of your favorite garnishes like cilantro, avocado, or a dollop of sour cream. Dive in and enjoy!
How to Serve Creamy Chicken Tortilla Soup
Garnishes
The best part of Creamy Chicken Tortilla Soup might just be the toppings! Bring out small bowls of sliced avocado, chopped cilantro, dollops of sour cream, pickled jalapeños, and fresh lime wedges so everyone can build their own perfect bowl. Tortilla strips or crushed tortilla chips are a must for crunch—don’t be shy with them!
Side Dishes
This soup shines as a main event, but a side of warm cornbread, cheesy quesadillas, or a fresh green salad is a lovely way to round out the meal. For a quick lunch, try serving it with a side of rice or a handful of tortilla chips for scooping up every last bit.
Creative Ways to Present
Want to surprise your family or guests? Try serving Creamy Chicken Tortilla Soup in large mugs for a cozy, informal feel. Or, for game day or parties, set up a soup bar with toppings so everyone can customize their own bowl. You can even use mini tortilla bowls as edible serving cups!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Tortilla Soup will keep beautifully in the refrigerator for up to four days. Just let the soup cool completely before transferring to an airtight container. The flavors may deepen overnight, making the next day’s lunch even better!
Freezing
For the best results, freeze the soup before adding the cream and cheese components. Let it cool completely, ladle into freezer-safe containers, and label with the date. When you’re ready to enjoy, thaw overnight in the fridge, then reheat and stir in the dairy ingredients to restore its creamy glory.
Reheating
Gently reheat Creamy Chicken Tortilla Soup over medium-low heat on the stove, stirring often so the dairy doesn’t separate. Add a splash of broth or cream if it needs loosening up. If you use the microwave, cover loosely and heat in short intervals, pausing to stir in between.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely—rotisserie chicken is a delicious shortcut! It adds deep flavor and makes the whole recipe even quicker on busy nights.
Is Creamy Chicken Tortilla Soup gluten-free?
Yes, this soup is naturally gluten-free as long as your broth, spices, and tortilla chips are labeled gluten-free. Always double-check your packaging if gluten is a concern.
How can I make this soup spicier?
To spice things up, add extra chili powder, a few dashes of hot sauce, or stir in diced jalapeños (fresh or pickled) when sautéing the onions.
Can I make Creamy Chicken Tortilla Soup in a slow cooker?
Definitely! Simply add all the ingredients except the dairy and cheese to your slow cooker, cook on low for 4–5 hours or high for 2–3 hours, then stir in the cream, cream cheese, and cheddar about 30 minutes before serving.
What toppings go best with Creamy Chicken Tortilla Soup?
Classic toppers like crunchy tortilla strips, diced avocado, fresh cilantro, sour cream, or shredded cheese are amazing. A little hot sauce or sliced radish can add a snappy finish too!
Final Thoughts
If you’re craving a comforting, flavor-packed meal that always hits the spot, give Creamy Chicken Tortilla Soup a try. It’s easy, endlessly customizable, and sure to become a household favorite! Don’t forget to get creative with your garnishes and enjoy every spoonful.
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
Warm up with a bowl of creamy and satisfying Chicken Tortilla Soup. This easy-to-make soup is packed with flavor from tender chicken, beans, corn, and a blend of spices, all simmered in a rich creamy broth. Topped with crunchy tortilla strips and your favorite garnishes, it’s a comforting meal perfect for any day of the week.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 3 cups cooked shredded chicken
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- ½ cup shredded cheddar cheese
- juice of 1 lime
- tortilla strips or crushed tortilla chips for topping
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Stir in garlic, cumin, chili powder, paprika, salt, and pepper. Cook for another 1–2 minutes until fragrant.
- Add diced tomatoes, black beans, corn, shredded chicken, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
- Stir in heavy cream and cream cheese, cooking and stirring until the cream cheese is melted and the soup is creamy.
- Add shredded cheddar and lime juice. Stir until cheese is melted and soup is heated through.
- Serve hot, topped with tortilla strips or crushed chips and your favorite toppings like avocado, sour cream, or cilantro.
Notes
- You can use rotisserie chicken to save time.
- For a spicier soup, add diced jalapeños or more chili powder.
- This soup also freezes well—just omit the dairy and stir in cream and cheese when reheating.
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 5g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
