There is nothing quite like a comforting bowl of soup to warm your soul, and this Creamy Chicken Tortilla Soup Recipe delivers exactly that with a delightful twist. Combining rich, velvety creaminess with bold, smoky spices and fresh, zesty toppings, it’s a perfect meal for any day you crave something hearty yet fresh. Whether you’re feeding a hungry family or want a satisfying solo dinner, this recipe brings together simple ingredients into a vibrant, flavorful celebration in every spoonful.
Ingredients You’ll Need
The magic of this Creamy Chicken Tortilla Soup Recipe lies in how straightforward ingredients come together beautifully. Each ingredient plays its role, whether it’s building layers of flavor, adding rich texture, or brightening the bowl with color.
- Olive oil: A smooth base that helps soften veggies and release their natural flavors while keeping the dish heart-healthy.
- Onion: Adds sweetness and depth when sautéed, balancing the spices perfectly.
- Garlic: Packs a punch of warm, aromatic flavor essential for savory dishes like this soup.
- Jalapeño: Optional but highly recommended for a gentle kick that enlivens the whole bowl.
- Chili powder: Brings smokiness and earthiness that make the soup truly Mexican-inspired.
- Cumin: Delivers that subtle nutty warmth that rounds out the spice mix beautifully.
- Paprika: Adds sweetness and a touch of color, enhancing both flavor and appearance.
- Salt and black pepper: The essential seasonings that bring all flavors into harmony.
- Diced tomatoes with green chilies: Provides juiciness and a mild heat, infusing the broth with bright tomato notes.
- Chicken broth: The savory foundation giving body and depth.
- Shredded cooked chicken: Rotisserie chicken works great, making this recipe not only delicious but super easy.
- Black beans: These add heartiness and fiber, making the soup more filling and nutritious.
- Corn: Sweet kernels offset the spices with a pleasant crunch and vibrant yellow color.
- Cream cheese: The secret to creamy texture that smooths the soup perfectly.
- Heavy cream or half-and-half: Adds richness, creating that luscious mouthfeel you’ll love.
- Shredded cheddar or Mexican cheese blend: Melts into the soup for an extra cheesy, indulgent finish.
- Crispy tortilla strips: A must for topping, providing satisfying crunch and extra tortilla flavor.
- Fresh cilantro: Bright, herbal freshness that lifts the dish.
- Avocado: Creamy diced avocado balances the spice and adds a cool element.
- Sour cream or Greek yogurt: Adds tang and creaminess as a finishing touch.
- Lime wedges: Fun to squeeze over the soup for a burst of citrus brightness.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Preparing the Flavor Base
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, and jalapeño if you want a little spice. Cooking these together for 3 to 4 minutes softens them perfectly, unlocking their sweet and pungent flavors that create a warm, fragrant base.
Step 2: Adding the Spices
Next, sprinkle in chili powder, cumin, paprika, salt, and black pepper, stirring well. Let the mixture cook for about 30 seconds until the spices release their aroma. This step layers your soup with warmth and subtle smokiness essential to its character.
Step 3: Building the Soup
Pour in the canned diced tomatoes with green chilies, chicken broth, shredded chicken, black beans, and corn. Bringing this to a gentle simmer is where all those vibrant colors and flavors start coming together, melding beautifully over about 10 minutes while you stir occasionally.
Step 4: Creating Creaminess
Lower the heat and add softened cream cheese in cubes, stirring patiently until it melts completely into the soup. Then pour in your heavy cream or half-and-half, followed by shredded cheese, stirring until the soup becomes silky smooth and irresistibly creamy.
Step 5: Serving and Garnishing
Ladle the soup into bowls and get ready for the best part—topping it off with crispy tortilla strips, fresh cilantro, diced avocado, dollops of sour cream or Greek yogurt, and a squeeze of lime juice. Each garnish adds a perfect finishing touch that makes every bite exciting and fresh.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
The right garnishes elevate this soup to restaurant-quality levels at home. Crispy tortilla strips add delightful texture, fresh cilantro brings herbal brightness, creamy diced avocado provides cooling richness, and a dollop of sour cream or Greek yogurt balances the spice beautifully. Don’t forget a squeeze of lime for that signature citrus pop.
Side Dishes
This soup is wonderfully versatile alongside various sides. Cornbread or warm flour tortillas complement it beautifully, soaking up the soup’s creamy broth. For a lighter touch, a crisp green salad with a tangy vinaigrette balances the richness effortlessly.
Creative Ways to Present
Want to impress friends or family? Serve the soup in individual, hollowed-out bread bowls for a rustic feel. You can also layer toppings in small bowls, letting everyone customize their bowl exactly how they like it—it’s fun and makes your dinner feel extra special.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making leftovers even more delicious. Simply reheat gently on the stove.
Freezing
Want to stash some away for a quick meal later? This soup freezes well, preferably before adding the cream and cheese to avoid texture changes. Freeze in portioned containers for up to 3 months, then thaw in the refrigerator overnight before reheating with the dairy mixed back in.
Reheating
When reheating, warm the soup slowly over medium-low heat while stirring to keep it silky smooth. If it thickens too much, add a splash of chicken broth or water to reach your desired consistency. Re-add any fresh toppings once heated through to keep their freshness.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth and skip the shredded chicken. You can add extra beans, veggies, or even tofu to keep it hearty and delicious.
What type of cheese works best for this recipe?
A shredded Mexican cheese blend or sharp cheddar melts beautifully and complements the spices. Feel free to experiment with Monterey Jack or pepper jack for extra zing.
Is there a way to make this soup less spicy?
Omit the jalapeño and reduce the chili powder to your taste. The soup still has plenty of flavor without the heat, perfect for kids or sensitive palates.
Can I use fresh corn instead of frozen or canned?
Definitely! Fresh corn kernels add a sweet, crisp bite and look fantastic. Just sauté them briefly before adding or add them to the simmering soup until tender.
What’s the best way to get crispy tortilla strips?
Cut corn tortillas into thin strips and bake them at 375°F on a baking sheet with a little olive oil and salt until golden and crisp, about 10-12 minutes. This homemade touch amps up the flavor and crunch.
Final Thoughts
If you’ve been searching for a soup that feels like a big warm hug, this Creamy Chicken Tortilla Soup Recipe is the answer. It’s packed with layers of flavor, cozy creaminess, and fresh zest all in one bowl. I can’t wait for you to try it and see just how quickly it can become a new family favorite at your table.
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Creamy Chicken Tortilla Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Creamy Chicken Tortilla Soup is a hearty and comforting dish featuring shredded chicken, black beans, corn, and a blend of spices simmered to perfection. Enriched with cream cheese, heavy cream, and melted cheese, it’s velvety and satisfying, topped with crispy tortilla strips, fresh cilantro, avocado, and a squeeze of lime for brightness. Perfect for a quick and delicious meal in just 30 minutes.
Ingredients
Sauce and Soup Base
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
Creamy Components
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar or Mexican cheese blend
Toppings
- Crispy tortilla strips
- Fresh cilantro, chopped
- Avocado, diced
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Heat olive oil: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering to prepare for sautéing the aromatics.
- Sauté aromatics: Add diced onion, minced garlic, and diced jalapeño (if using). Cook for 3-4 minutes until the vegetables soften and become fragrant.
- Add spices: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for an additional 30 seconds to toast the spices and deepen their flavors.
- Add main ingredients: Pour in the diced tomatoes with green chilies, chicken broth, shredded chicken, black beans, and corn. Stir everything together to combine.
- Simmer soup: Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to allow flavors to meld.
- Melt cream cheese: Reduce heat to low and add the softened, cubed cream cheese. Stir continuously until the cream cheese is fully melted and incorporated into the soup, creating a creamy texture.
- Add dairy and cheese: Pour in the heavy cream and stir in shredded cheddar or Mexican cheese blend until melted, resulting in a rich and smooth soup base.
- Serve soup: Ladle the hot soup into bowls and top generously with crispy tortilla strips, chopped fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice.
- Enjoy: Serve immediately and enjoy this creamy, flavorful chicken tortilla soup.
Notes
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Adjust the jalapeño quantity or omit it for less heat.
- Use store-bought rotisserie chicken to save time.
- Crispy tortilla strips can be made by baking or frying thinly sliced tortillas.
- Soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Garnish with additional hot sauce for added spice if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
