Creamy Chicken Tortilla Soup Recipe You’ll Love Today

Name: Creamy Chicken Tortilla Soup Recipe You’ll Love Today
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 4 cups chicken broth (low-sodium); 1 cup heavy cream; 1 medium onion, finely diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 can (14.5 oz) diced tomatoes, preferably fire-roasted; 1 small can green chilies, diced; 1 can black beans, drained and rinsed; 1 cup corn, fresh or frozen; 1 teaspoon cumin; 2 teaspoons chili powder; 1 teaspoon paprika (smoked paprika optional); Salt and pepper to taste; Crushed tortilla chips for topping; Freshly chopped cilantro for garnish; Freshly squeezed lime juice; Optional toppings: sour cream, shredded cheese, avocado slices, jalapeños

Posted on November 8, 2025

creamy chicken tortilla soup - featured image

Introduction

There’s something undeniably comforting about a warm bowl of creamy chicken tortilla soup. The way the flavors meld together—the smoky spices, tender chicken, and creamy broth topped with crunchy tortilla strips—makes it a dish you’ll crave over and over again. I first stumbled upon this recipe during a chilly evening when all I wanted was something hearty and satisfying, but not overly complicated. Honestly, this recipe has become a staple in my home, especially when I need a cozy dinner that doesn’t skimp on flavor.

This comforting creamy chicken tortilla soup recipe is a twist on the classic. It’s rich, full-flavored, and surprisingly easy to make. Whether you’re whipping it up for a quick family meal or serving guests, it never fails to impress. Plus, the best part? It’s loaded with protein and wholesome ingredients while still feeling indulgent. If you’re ready to spice up your dinner rotation, this recipe is calling your name!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 40 minutes, this soup is perfect for busy weeknights.
Simple Ingredients: You likely already have most of the ingredients in your kitchen pantry.
Family-Friendly: Kids and adults alike love the creamy texture and bold flavor.
Customizable: You can adapt it to fit different dietary needs or preferences.
Unbelievably Delicious: The combination of spices, creamy base, and crunchy toppings creates a flavor explosion.

What sets this creamy chicken tortilla soup recipe apart is its balance of flavors and textures. It’s not just another soup—it’s a meal that feels like a hug in a bowl. You’ll love how the creaminess blends with the zing of lime and smoky undertones from the chili powder. Plus, the toppings make each bite unique, from the crunch of tortilla strips to the zest of cilantro. It’s the kind of recipe that wins hearts after the first spoonful!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create bold flavors and a satisfying texture. Most of these are pantry staples, and there’s room for easy substitutions if needed.

Chicken: 2 cups cooked, shredded chicken (rotisserie chicken works perfectly).
Chicken broth: 4 cups (low-sodium is best for controlling salt levels).
Heavy cream: 1 cup for that luscious creaminess.
Onion: 1 medium, finely diced.
Garlic: 3 cloves, minced (adds depth of flavor).
Tomato paste: 2 tablespoons for richness.
Diced tomatoes: 1 can (14.5 oz), preferably fire-roasted for a smoky kick.
Green chilies: 1 small can, diced (adds flavor and mild heat).
Black beans: 1 can, drained and rinsed.
Corn: 1 cup, fresh or frozen.
Cumin: 1 teaspoon (essential for that warm spice).
Chili powder: 2 teaspoons (adjust to your spice tolerance).
Paprika: 1 teaspoon (smoked paprika if you want extra depth).
Salt and pepper: To taste.
Tortilla chips: Crushed, for topping.
Cilantro: Freshly chopped, for garnish.
Lime: Freshly squeezed juice for a bright finish.
Optional toppings: Sour cream, shredded cheese, avocado slices, jalapeños.

Feel free to swap in dairy-free alternatives for the heavy cream or use plant-based protein for a vegetarian version. You can also use turkey or tofu as a substitute for chicken.

Equipment Needed

Large pot: A heavy-bottomed pot or Dutch oven works best for even cooking.
Knife and cutting board: For chopping veggies and preparing the chicken.
Measuring cups and spoons: Accurate measurements ensure perfect flavor.
Ladle: For serving the soup.
Blender (optional): If you prefer a smoother texture, a blender can help with pureeing part of the soup.

No fancy equipment required! If you don’t have an immersion blender for pureeing, you can use a regular blender—just be sure to let the soup cool slightly before blending.

Preparation Method

Heat a large pot over medium heat and add a splash of olive oil.
Once hot, sauté the diced onions for about 3–4 minutes, until they’re softened and translucent.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the tomato paste, chili powder, cumin, and paprika. Cook for 1–2 minutes to allow the spices to bloom.
Add the diced tomatoes, green chilies, chicken broth, and shredded chicken to the pot. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the black beans and corn. Simmer for 10 minutes, stirring occasionally.
Pour in the heavy cream and stir well. Let the soup simmer for another 5–7 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste, and squeeze in the juice of one lime for a bright, tangy finish. Stir well.
Optional: If you prefer a smoother texture, carefully blend half the soup using an immersion blender or a regular blender. Return it to the pot and stir.
Serve hot, topped with crushed tortilla chips, freshly chopped cilantro, and any additional toppings like shredded cheese or avocado slices.

Cooking Tips & Techniques

Here are some tips to ensure your creamy chicken tortilla soup turns out perfect every time:

Don’t rush the spices: Cooking the spices with the tomato paste allows their flavors to develop fully.
Use rotisserie chicken: It’s a time-saver and adds extra flavor to the soup.
Taste as you go: Adjust the salt, lime juice, and spices to suit your preferences.
Pureeing for texture: If you want a thicker, smoother soup, blend half the mixture, but leave some chunky for variety.
Make the tortilla strips fresh: You can cut fresh tortillas into strips, bake or fry them, and use them as toppings for extra crunch.

Remember, every stove is a bit different, so keep an eye on the heat to avoid burning the ingredients. It’s all about getting those deep, rich flavors just right!

Variations & Adaptations

One of the best things about this creamy chicken tortilla soup recipe is how versatile it is. Here are a few variations to try:

Vegetarian Option: Replace the chicken with diced tofu, chickpeas, or more beans, and swap chicken broth for vegetable broth.
Spicy Twist: Add diced jalapeños or a dash of hot sauce for extra heat.
Low-Carb Version: Skip the tortilla chips and use zucchini noodles or shredded cabbage as a topping.
Seasonal Swap: Use roasted butternut squash or sweet potatoes instead of corn for a fall-inspired version.

Feel free to experiment with the spices and toppings to match your taste buds. My personal favorite variation is adding a dollop of chipotle mayo to the top for a smoky, creamy swirl!

Serving & Storage Suggestions

To serve, ladle the hot soup into bowls and top with your favorite garnishes like shredded cheese, avocado slices, sour cream, or fresh cilantro. Pair it with a side of crusty bread or a simple salad for a complete meal. A lime wedge on the side adds a burst of brightness.

If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, gently warm on the stove over medium heat, stirring occasionally. If the soup thickens after refrigeration, add a splash of broth or cream to loosen it up.

Pro tip: The flavors actually deepen and improve after a day in the fridge, making this a great make-ahead meal!

Nutritional Information & Benefits

This creamy chicken tortilla soup is not only delicious but also packed with protein and nutrients:

Protein-Packed: Shredded chicken and black beans provide a great protein boost.
Nutrient-Rich: Corn and tomatoes offer vitamins like B6, C, and potassium.
Gluten-Free: Naturally gluten-free, but check labels for hidden gluten in certain ingredients.
Low-Carb Option: Skip the tortilla chips for a lower-carb version.

While the soup is creamy, you can easily adjust the richness by using lighter dairy alternatives if you prefer. It’s satisfying without feeling heavy, and the wholesome ingredients support a balanced meal.

Conclusion

If you’re looking for a recipe that’s comforting, flavorful, and easy to make, this creamy chicken tortilla soup is it. The combination of creamy broth, tender chicken, and crunchy toppings hits all the right notes, delivering a dish that feels special but doesn’t demand hours in the kitchen.

If you give this recipe a try, let me know how it turns out for you! Share your favorite variations or drop a comment below—I’d love to hear your thoughts. Now, grab your ladle and get cooking—your next favorite soup is waiting!

FAQs

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container in the fridge and reheat when ready to serve.

Can I freeze creamy chicken tortilla soup?

Yes, you can! Allow the soup to cool completely and store it in a freezer-safe container. It will keep well in the freezer for up to 3 months.

How can I make this soup less spicy?

Reduce or omit the chili powder and use mild green chilies instead of spicy ones. You can also skip any spicy toppings like jalapeños or hot sauce.

What’s the best way to shred chicken for this recipe?

The easiest way is to use two forks to pull apart cooked chicken. Alternatively, you can use a stand mixer with a paddle attachment for a quick and easy method.

Can I make this in a slow cooker?

Definitely! Combine all the ingredients except the cream in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the cream in the last 30 minutes and stir well.

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