There’s something magical about a steaming bowl of creamy chicken tortilla soup. Whether it’s a chilly fall evening or a rainy day, this soup wraps you in comfort with its creamy texture, tender chicken, and zesty Mexican-inspired flavors. It’s the kind of recipe that brings people together, perfect for family dinners, game nights, or a cozy night in.
This dish has roots in traditional Mexican cuisine, combining bold spices, hearty ingredients, and the satisfying crunch of tortilla strips. While this version leans into a rich and creamy base, it retains the lively flavors that make tortilla soup a crowd favorite. Every spoonful offers a medley of textures and tastes: creamy broth, chunks of chicken, soft beans, sweet corn, and crispy toppings.
Let’s dive into this irresistible recipe and discover why it’s bound to become a staple in your kitchen.
Why You’ll Love This Recipe
- Comfort Food with a Twist: Creamy and indulgent, this soup offers all the bold flavors of classic tortilla soup with an added layer of richness.
- Family-Friendly: Even picky eaters will adore this dish, especially when topped with fun garnishes like cheese, sour cream, or crunchy tortilla strips.
- Easy and Versatile: This recipe comes together quickly and can be adapted with pantry staples or tailored to suit your taste preferences.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week!
Ingredients You’ll Need
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Chicken breasts: 1 pound, cooked and shredded
- Chicken broth: 4 cups
- Heavy cream: 1 cup
- Cheddar cheese: 2 cups, shredded
- Cream cheese: 4 ounces, softened
- Black beans: 1 can, drained and rinsed
- Sweet corn: 1 cup
- Diced tomatoes with green chilies: 1 can (10 ounces)
- Chili powder: 2 teaspoons
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and pepper: To taste
- Tortilla strips: For garnish
- Optional toppings: Sour cream, avocado slices, chopped cilantro, lime wedges
How to Make Creamy Chicken Tortilla Soup
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 1-2 minutes, just until fragrant.
2. Build the Base
Pour in the chicken broth, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Stir everything together and bring to a gentle simmer.
3. Add the Chicken and Creamy Goodness
Stir in the cooked, shredded chicken. Reduce the heat to low and add the cream cheese. Whisk until the cream cheese melts and is fully incorporated. Slowly pour in the heavy cream, stirring constantly for a velvety texture.
4. Add the Beans and Corn
Toss in the black beans and corn. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
5. Melt in the Cheese
Gradually sprinkle in the shredded cheddar cheese, stirring until fully melted and smooth.
6. Serve with Toppings
Ladle the soup into bowls and top with crispy tortilla strips, sour cream, avocado, cilantro, or a squeeze of lime juice for an extra burst of freshness.
Helpful Tips
- Prep Ahead: Save time by cooking and shredding the chicken in advance or using store-bought rotisserie chicken.
- Customize the Heat: For a spicier soup, add diced jalapeños or an extra pinch of chili powder.
- Make It Thicker: If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the soup and simmer for a few minutes.
- Topping Options: Don’t skimp on the toppings—crispy tortilla strips and fresh lime juice elevate this dish from delicious to unforgettable!
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free (if using GF tortilla strips)
Notes
- This soup is easily adaptable! Swap chicken for turkey or make it vegetarian by using vegetable broth and adding more beans or veggies.
- Leftovers taste even better as the flavors develop overnight. Store in an airtight container in the fridge for up to 4 days.
Nutritional Information (Per Serving)
- Calories: 365
- Protein: 23g
- Carbohydrates: 22g
- Fat: 22g
- Fiber: 4g
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Combine all ingredients except the cream, cream cheese, and cheddar in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the dairy ingredients in the last 30 minutes.
Can I freeze creamy chicken tortilla soup?
Absolutely. Let the soup cool completely, then store it in an airtight container. It will keep well in the freezer for up to 3 months. Reheat gently on the stovetop, stirring to restore the creamy texture.
What can I use instead of heavy cream?
Half-and-half or whole milk can work in a pinch, though the soup will be slightly less rich.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
- Freeze: For longer storage, freeze the soup in individual portions. Thaw overnight in the fridge before reheating.
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Conclusion
Creamy chicken tortilla soup is more than just a meal; it’s a warm hug in a bowl. Perfect for chilly nights or when you’re craving something rich, hearty, and full of flavor, this recipe is a keeper. Customize it to suit your taste, pile on the toppings, and enjoy every comforting bite.
Why wait? Gather your ingredients and treat yourself to this bowl of creamy, flavorful bliss!
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Creamy Chicken Tortilla Soup: A Comforting Bowl of Warmth
Description
There’s something magical about a steaming bowl of creamy chicken tortilla soup. Whether it’s a chilly fall evening or a rainy day, this soup wraps you in comfort with its creamy texture, tender chicken, and zesty Mexican-inspired flavors. It’s the kind of recipe that brings people together, perfect for family dinners, game nights, or a cozy night in.
This dish has roots in traditional Mexican cuisine, combining bold spices, hearty ingredients, and the satisfying crunch of tortilla strips. While this version leans into a rich and creamy base, it retains the lively flavors that make tortilla soup a crowd favorite. Every spoonful offers a medley of textures and tastes: creamy broth, chunks of chicken, soft beans, sweet corn, and crispy toppings.
Let’s dive into this irresistible recipe and discover why it’s bound to become a staple in your kitchen.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Chicken breasts: 1 pound, cooked and shredded
- Chicken broth: 4 cups
- Heavy cream: 1 cup
- Cheddar cheese: 2 cups, shredded
- Cream cheese: 4 ounces, softened
- Black beans: 1 can, drained and rinsed
- Sweet corn: 1 cup
- Diced tomatoes with green chilies: 1 can (10 ounces)
- Chili powder: 2 teaspoons
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and pepper: To taste
- Tortilla strips: For garnish
- Optional toppings: Sour cream, avocado slices, chopped cilantro, lime wedges
Instructions
1. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 1-2 minutes, just until fragrant.
2. Build the Base
Pour in the chicken broth, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Stir everything together and bring to a gentle simmer.
3. Add the Chicken and Creamy Goodness
Stir in the cooked, shredded chicken. Reduce the heat to low and add the cream cheese. Whisk until the cream cheese melts and is fully incorporated. Slowly pour in the heavy cream, stirring constantly for a velvety texture.
4. Add the Beans and Corn
Toss in the black beans and corn. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
5. Melt in the Cheese
Gradually sprinkle in the shredded cheddar cheese, stirring until fully melted and smooth.
6. Serve with Toppings
Ladle the soup into bowls and top with crispy tortilla strips, sour cream, avocado, cilantro, or a squeeze of lime juice for an extra burst of freshness.
Notes
- This soup is easily adaptable! Swap chicken for turkey or make it vegetarian by using vegetable broth and adding more beans or veggies.
- Leftovers taste even better as the flavors develop overnight. Store in an airtight container in the fridge for up to 4 days.