Name: Creamy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 jalapeño, seeded and finely chopped (optional, for heat); 1 tsp cumin; 1 tsp chili powder; ½ tsp smoked paprika; ½ tsp salt; ¼ tsp black pepper; 4 cups chicken broth; 1 (14.5 oz) can diced tomatoes (with juice); 1 (10 oz) can diced tomatoes with green chilies (like Rotel); 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen or canned corn, drained; 2 cups cooked, shredded chicken (rotisserie works great); ½ cup heavy cream or half-and-half; 4 oz cream cheese, softened and cubed; ½ cup shredded cheddar cheese (or Mexican blend); 1 cup crispy tortilla strips (or crushed tortilla chips); 1 avocado, diced; ½ cup fresh cilantro, chopped; 1 lime, cut into wedges; ½ cup sour cream (optional); Extra shredded cheese (optional)

Jump to Recipe·Print Recipe

This creamy chicken tortilla soup is packed with bold flavors, tender chicken, and a rich, velvety broth. It’s the perfect comforting meal for chilly nights and comes together with simple ingredients for a satisfying, restaurant-quality dish at home.

Why You’ll Love This Recipe?

Creamy and full of flavor with just the right amount of spice
Easy one-pot meal that’s great for busy nights
Customizable with your favorite toppings
Perfect for meal prep and leftovers taste even better

Ingredients

For the Soup:
olive oil
onion, diced
garlic, minced
bell pepper, diced
jalapeño, seeded and finely chopped (optional, for heat)
cumin
chili powder
smoked paprika
salt
black pepper
chicken broth
can diced tomatoes (with juice)
can diced tomatoes with green chilies (like Rotel)
can black beans, drained and rinsed
frozen or canned corn, drained
cooked, shredded chicken (rotisserie works great)
heavy cream or half-and-half
cream cheese, softened and cubed
shredded cheddar cheese (or Mexican blend)

Cooking the Chicken

Heat a large pot over medium heat and add a drizzle of oil. Cook the chicken breasts for a few minutes on each side until lightly golden. Remove from the pot and set aside.

Sautéing the Aromatics

In the same pot, add diced onion, garlic, and bell peppers. Sauté until softened and fragrant. Stir in cumin, chili powder, and smoked paprika to bloom the spices.

Building the Soup Base

Pour in the chicken broth, diced tomatoes, black beans, and corn. Return the cooked chicken to the pot and let everything simmer for about 20 minutes until the flavors meld together.

Shredding the Chicken

Remove the chicken from the pot and shred it using two forks. Stir the shredded chicken back into the soup.

Making It Creamy

Stir in heavy cream or cream cheese until fully incorporated. Let it cook for another 5 minutes to thicken slightly.

Finishing Touches

Taste and adjust seasoning as needed. Serve hot with crispy tortilla strips, fresh cilantro, avocado, and a squeeze of lime juice.

Expert Tips and Tricks

Use rotisserie chicken: A great shortcut if you’re short on time.
Blend part of the soup: For an extra creamy texture, blend a small portion of the soup before adding the cream.
Make it spicier: Add diced jalapeños or a pinch of cayenne.
Don’t skip the lime juice: It brightens up all the flavors.

Recipe Variations and Possible Substitutions

Make it dairy-free: Use coconut milk instead of cream.
Use different beans: Pinto beans or kidney beans work just as well.
Swap the protein: Try turkey, shrimp, or even tofu for a different twist.
Add extra veggies: Zucchini, carrots, or spinach can add more nutrients.

Serving and Pairing Suggestions

This soup pairs perfectly with warm cornbread, a side of Mexican rice, or a fresh green salad. For drinks, a cold beer or a citrusy margarita balances the flavors beautifully.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months in a freezer-safe container.
Reheat gently on the stovetop, adding a splash of broth if needed.
Avoid boiling after adding the cream to prevent curdling.

FAQs

Can I make this in a slow cooker?
Yes! Add all ingredients except cream and cook on low for 6 hours, then stir in the cream before serving.

What’s the best way to thicken the soup?
A bit of cornstarch slurry or blending part of the soup can help thicken it.

Can I use canned chicken?
Yes, though fresh or rotisserie chicken has better texture and flavor.

What toppings go well with this soup?
Try shredded cheese, sour cream, tortilla strips, avocado, or chopped green onions.

Conclusion

Creamy chicken tortilla soup is a flavorful, comforting dish that’s easy to make and packed with texture. Whether you enjoy it fresh or save some for later, it’s a recipe you’ll want to make again and again!