Creamy Chicken Tortilla Soup is a warm and comforting bowl packed with tender chicken, creamy broth, and that perfect crunch of tortilla strips on top. It’s like a hug in a bowl, combining smooth, rich flavors with a little bite from spices and fresh ingredients like corn and tomatoes.
I love making this soup when I want something hearty but not too heavy. The creamy texture makes it feel special, but it’s still super easy to put together. A little tip—save some crunchy tortilla chips for sprinkling right before serving to keep that delightful crispiness.
This soup is great all year round, but especially cozy on chilly evenings. I like to serve it with a squeeze of lime and a handful of fresh cilantro for a bright touch. It’s one of those recipes that feels like it’s made just for sharing with friends or family around the table.
Key Ingredients & Substitutions
Chicken: I recommend using rotisserie chicken for a quick, flavorful option. You can also use leftover cooked chicken or even poached chicken breasts for a fresher taste.
Spices (Cumin, Chili Powder, Smoked Paprika): These give the soup its warm, mild heat and depth. If you don’t have smoked paprika, a regular paprika or a pinch of chipotle powder works well.
Black Beans & Corn: These add texture and natural sweetness. You can swap black beans for pinto beans or omit beans if preferred. Fresh, canned, or frozen corn all work fine.
Heavy Cream: This adds the creamy texture. Use half-and-half or coconut milk if you want a lighter or dairy-free version. Adjust creaminess according to your preference.
Tortilla Strips: For garnish, tortilla strips add a nice crunch. You can use store-bought chips or make your own by cutting corn tortillas into strips and toasting them in a skillet.
How Do I Get a Rich, Creamy Texture Without Overcooking the Soup?
Adding cream at the right time is key to keep it smooth without curdling. Here’s how I do it:
- Simmer the soup with all ingredients first to blend flavors (after adding chicken, beans, and veggies).
- Once the soup is fully cooked and off the heat or on low, stir in the cream gently.
- Warm it through slowly for a few minutes but avoid boiling after adding cream.
- If you’re using dairy-free cream alternatives, add them in the same way to prevent splitting.
This will give you that silky, creamy texture while keeping all flavors fresh and delicious.
Equipment You’ll Need
- Large pot – I like this because it holds all ingredients easily and heats the soup evenly.
- Knife and cutting board – for chopping onions, garlic, jalapeño, and toppings; they’re simple but essential tools.
- Measuring spoons and cups – help you add just the right amount of spices and liquids without guessing.
- Stirring spoon or spatula – keeps everything moving and prevents sticking while cooking.
- Soup bowls and ladle – for serving the creamy soup comfortably and nicely.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey for a different protein and flavor.
- Add diced sweet potatoes or zucchini for extra veggies and texture.
- Use shredded cheese like Monterey Jack, Cheddar, or Pepper Jack for a cheesy twist.
- Top with sliced radishes, pickled jalapeños, or a dash of hot sauce for more spice and brightness.
Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for spice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- ¾ cup heavy cream or half and half
- Salt and pepper, to taste
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro, chopped
For Garnish:
- Tortilla strips or crushed tortilla chips
- Sliced avocado
- Lime wedges
- Sour cream or Mexican crema
- Additional chopped cilantro
How Much Time Will You Need?
This creamy chicken tortilla soup takes about 10 minutes to prepare and another 25 minutes to cook. So, in under 40 minutes, you’ll have a warm, cozy pot of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft. Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
2. Add Spices and Liquids:
Mix in the ground cumin, chili powder, and smoked paprika, stirring well so everything is coated. Then, pour in the chicken broth, diced tomatoes (with their juices), black beans, and corn. Stir to combine and bring it all to a gentle boil.
3. Simmer with Chicken:
Turn the heat down to low and add the shredded chicken. Let the soup simmer for about 10 to 15 minutes so all the flavors blend nicely.
4. Finish with Cream and Seasoning:
Stir in the heavy cream and season with salt and pepper to your liking. Let the soup heat through for another 5 minutes, making it creamy and comforting.
5. Add Fresh Touches and Serve:
Remove the pot from heat, then stir in fresh lime juice and chopped cilantro. Ladle the soup into bowls and top each serving with tortilla strips, sliced avocado, a dollop of sour cream, extra cilantro, and lime wedges on the side for squeezing.
Enjoy your creamy, delicious chicken tortilla soup!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to thaw the chicken completely before shredding and adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker results.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally and adding a splash of broth or cream if it has thickened too much.
What Can I Substitute for Heavy Cream?
If you want a lighter version, use half-and-half or full-fat coconut milk for a dairy-free twist. Keep in mind this may slightly change the flavor and texture but will still be delicious and creamy.
How Should I Store Leftovers?
Cool the soup completely, then transfer leftovers to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months. Thaw frozen soup overnight in the fridge before reheating slowly on the stove.
