Get ready to fall in love with the Creamy Chicken Tortilla Soup Recipe! This vibrant, comforting soup combines tender shredded chicken, smoky spices, sweet corn, and tangy tomatoes, all swirling together in a dreamy, creamy broth. Every bite is layered with flavor and irresistible texture, from the satisfying crunch of tortilla strips to the silky smoothness of cheese and cream. Whether it’s a chilly weeknight or a cozy gathering with friends, this soup is guaranteed to warm your soul and become a household favorite.
Ingredients You’ll Need
The ingredient list for this Creamy Chicken Tortilla Soup Recipe is wonderfully simple, yet each component brings a special something to the table. From the hearty beans to vibrant jalapeño, every item adds a unique note to the pot—making this soup much more than the sum of its parts.
- Olive Oil: The essential base for sautéing, helping those aromatics release all their goodness.
- Onion: Diced small, it creates a mellow, sweet backbone for all the flavors to build on.
- Garlic: Freshly minced garlic infuses the soup with a savory aroma that no one can resist.
- Jalapeño: Seeded and diced for just the right amount of gentle heat—dial it up or down as you like.
- Ground Cumin: Adds earthy, warm undertones and a touch of traditional Southwest flavor.
- Chili Powder: For a hint of smokiness and color—it makes every spoonful pop with flavor.
- Smoked Paprika: Brings a deep, luxurious smokiness that elevates the soup beautifully.
- Salt: Just enough to awaken all the supporting flavors in the pot.
- Black Pepper: Offers a gentle kick and balances the richness.
- Cooked Shredded Chicken: Perfect for soaking up all the zippy, creamy broth—rotisserie chicken is a great shortcut.
- Diced Tomatoes with Green Chilies: Canned and ready to go, they add tang, color, and just the right amount of zip.
- Frozen Corn: Pops of sweetness contrast all the savory elements and look gorgeous in the bowl.
- Black Beans: Hearty, satisfying, and full of fiber—rinse and drain for the best soup texture.
- Chicken Broth: The liquid foundation that brings everything together with savory depth.
- Heavy Cream: The star that makes this soup so luscious and creamy, turning it into pure comfort food.
- Sour Cream: Brings a tangy creaminess—Greek yogurt works too if you want to lighten it up.
- Shredded Cheddar Cheese: Melty, cheesy bliss swirled right into the broth.
- Lime Juice: A splash of brightness at the end wakes up all the flavors beautifully.
- Fresh Cilantro and Crispy Tortilla Strips: Your crunchy, herby finishing touches to take every bowl over the top.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large, sturdy pot over medium heat. Add the diced onion, minced garlic, and jalapeño. Let them sizzle away, stirring occasionally, for about 3–4 minutes. You’ll know they’re ready when everything smells fantastic and the onions have softened and turned a little translucent. This is where the flavor magic begins!
Step 2: Spice It Up
Now sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper right over your softened veggies. Stir everything together for about 1 minute. Toasting these spices briefly enhances their aromas and gives your Creamy Chicken Tortilla Soup Recipe that deep, layered southwest flavor.
Step 3: Build the Soup Base
Time to pile in the cooked shredded chicken, diced tomatoes with green chilies (liquid included), frozen corn, rinsed black beans, and chicken broth. Give it a good stir, crank up the heat, and bring everything just to a boil. Once boiling, lower the heat to a gentle simmer—this is when the flavors get cozy and start marrying together. Let it simmer for 10–15 minutes.
Step 4: Make It Creamy
Reduce the heat to low and add the heavy cream, sour cream, and shredded cheddar cheese. Stir gently until the cheese melts and the soup turns perfectly creamy and smooth. Keep an eye on things so the dairy doesn’t boil—just let it all blend together for another 3–5 minutes, stirring occasionally.
Step 5: Brighten and Finish
Right before serving, squeeze in the fresh lime juice and give it a final stir. Taste and adjust the seasoning if needed; add a little more salt, pepper, or perhaps a dash of hot sauce if you want even more kick!
Step 6: Serve and Garnish
Ladle your creamy masterpiece into bowls, then top with chopped cilantro and a generous sprinkle of crispy tortilla strips. The contrast of hot, creamy soup with cool, fresh herbs and crunchy toppings is pure joy.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
Go big on toppings for your Creamy Chicken Tortilla Soup Recipe! I love a mountain of crispy tortilla strips, fresh cilantro, a dollop of sour cream, extra shredded cheese, and maybe a few thinly sliced jalapeños for a little extra color and spice. A few thin wedges of avocado never hurt anyone, either. That contrast in textures and flavors is half of what makes this soup so crave-worthy.
Side Dishes
This soup loves a simple side, so pair it with warm cornbread, a cheesy quesadilla, or even a fresh salad tossed with lime vinaigrette. If you’re feeding a crowd, bowls of rice or a platter of crisp veggies + ranch make hearty accompaniments.
Creative Ways to Present
Pour your soup into rustic stoneware mugs for a cozy touch or serve in wide, shallow bowls for dramatic effect. Try a “build-your-own garnish bar” so everyone can pile on their favorite toppings! For parties, tighten things up with mini servings in shot glasses or mason jars—guaranteed to get compliments.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Tortilla Soup Recipe in an airtight container in the refrigerator for up to three days. The flavors continue to meld together, so leftovers can taste even better the next day! Just be sure to keep the tortilla strips separate so they don’t lose their crunch.
Freezing
You can absolutely freeze this soup, but for the best texture, consider holding off on adding the cream, sour cream, and cheese until after reheating. Freeze cooled soup in individual portions and thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally until hot throughout. If it’s thickened in the fridge, a splash or two of broth or water will bring it right back to perfection. For frozen batches, thaw completely before reheating for the smoothest, creamiest result.
FAQs
Can I use rotisserie chicken in this Creamy Chicken Tortilla Soup Recipe?
Absolutely! Rotisserie chicken is a huge time saver and adds loads of flavor. Just shred it up and stir right in when called for—so easy and delicious.
How spicy is this soup?
It has a gentle kick, but nothing overpowering. If you want it hotter, leave the jalapeño seeds in or splash in some hot sauce. For a milder version, omit the jalapeño or add a bit more sour cream.
What can I use instead of heavy cream?
You can swap in half-and-half, whole milk, or even a plant-based alternative like coconut milk for a lighter result. The soup won’t be quite as rich—but it’ll still be totally satisfying!
Can I make this Creamy Chicken Tortilla Soup Recipe vegetarian?
Definitely! Simply substitute veggie broth for chicken broth and leave out the chicken, or replace it with extra beans or sautéed mushrooms for a hearty, meatless twist.
How far ahead can I make this soup?
You can prepare this Creamy Chicken Tortilla Soup Recipe a day in advance and store it in the fridge. For optimal texture, add your creamy ingredients and cheese just when reheating before serving.
Final Thoughts
Few things beat the charm of a homemade Creamy Chicken Tortilla Soup Recipe. Whether you’re after warmth, comfort, or a crowd-pleasing dinner with a little kick, this soup comes through every time. I can’t wait for you to try it—your kitchen is about to smell amazing!
Print
Creamy Chicken Tortilla Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this Creamy Chicken Tortilla Soup. Packed with tender shredded chicken, beans, corn, and a blend of spices, this Mexican-inspired soup is a satisfying meal on its own.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 2 cups cooked shredded chicken
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup frozen corn
- 1 (15 oz) can black beans, rinsed and drained
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- juice of 1 lime
- chopped fresh cilantro and crispy tortilla strips for garnish
Instructions
- Prepare the Base: Heat olive oil in a large pot, sauté onion, garlic, and jalapeño. Add spices.
- Add Ingredients: Mix in chicken, tomatoes, corn, black beans, broth. Simmer.
- Make it Creamy: Stir in cream, sour cream, cheese. Cook until smooth.
- Finish and Serve: Add lime juice, adjust seasoning, garnish, and serve hot.
Notes
- For extra spice, leave jalapeño seeds or add hot sauce.
- You can use Greek yogurt instead of sour cream.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
