There’s something inherently comforting about a warm, creamy bowl of soup. This Creamy Chicken Tortilla Soup is a perfect balance of cozy and flavorful, bringing together the rich creaminess you crave with the bold, zesty kick of classic tortilla soup. Whether it’s a chilly winter evening or a quick weeknight dinner, this soup is the kind of dish that feels like a hug in a bowl.
Growing up, tortilla soup was a staple at family gatherings, always served with heaps of crunchy toppings and endless laughter around the dinner table. This creamy variation takes the traditional recipe and gives it a modern twist, making it heartier and more indulgent without losing that familiar, tangy charm. Plus, the toppings? They’re like the fun accessories that let you personalize your bowl, ensuring each bite is uniquely yours.
Why You’ll Love This Recipe
- Quick and Simple: Ready in under an hour, making it perfect for weeknight dinners.
- Customizable: Load up on your favorite toppings to make it your own.
- Family-Friendly: Kids and adults alike will love the creamy, slightly spicy flavor.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
For Toppings:
- Tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sour cream
How to Make Creamy Chicken Tortilla Soup
Step-by-Step Instructions
- Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the garlic, red bell pepper, cumin, smoked paprika, chili powder, and oregano, cooking for another 1–2 minutes until fragrant. - Build the Base
Pour in the chicken broth, diced tomatoes (including the juices), black beans, and corn. Stir everything together, bringing the mixture to a simmer. - Add the Chicken
Toss in the shredded chicken and let it simmer for 10 minutes to allow the flavors to meld together. - Make It Creamy
Reduce the heat to low and stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and the soup is smooth. Taste and adjust the seasoning with salt and pepper. - Serve and Top
Ladle the soup into bowls and top with your favorite garnishes: crispy tortilla strips, fresh cilantro, a squeeze of lime, avocado slices, or a dollop of sour cream.
Helpful Tips
- Rotisserie Chicken Shortcut: Using a store-bought rotisserie chicken saves time and adds a smoky flavor to the soup.
- Cheese Melting Tip: Shred your own cheese for better melting; pre-shredded cheese often contains anti-caking agents.
- Spice Level: Adjust the chili powder to control the heat or add a diced jalapeño for extra kick.
Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex
Diet: Gluten-Free
Notes
- For a lighter version, you can swap the heavy cream with half-and-half or a dairy-free alternative like coconut milk.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup before adding the cream.
Nutritional Information (Per Serving)
- Calories: Approx. 350
- Protein: 25g
- Carbohydrates: 18g
- Fat: 20g
- Fiber: 4g
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors continue to develop. Just store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes! However, leave out the cream and cheese before freezing. Add them in when reheating for the best texture.
What can I use instead of chicken?
You can swap the chicken with shredded turkey or even cooked chickpeas for a vegetarian option.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other comforting bowls:
Conclusion
This Creamy Chicken Tortilla Soup is more than just a meal; it’s an experience. With its rich flavors, creamy texture, and endless topping possibilities, it’s bound to become a family favorite. Whether you’re curled up with a good book or entertaining friends, this soup brings warmth, comfort, and a touch of Tex-Mex magic to your table. Enjoy!
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Creamy Chicken Tortilla Soup
Description
There’s something inherently comforting about a warm, creamy bowl of soup. This Creamy Chicken Tortilla Soup is a perfect balance of cozy and flavorful, bringing together the rich creaminess you crave with the bold, zesty kick of classic tortilla soup. Whether it’s a chilly winter evening or a quick weeknight dinner, this soup is the kind of dish that feels like a hug in a bowl.
Growing up, tortilla soup was a staple at family gatherings, always served with heaps of crunchy toppings and endless laughter around the dinner table. This creamy variation takes the traditional recipe and gives it a modern twist, making it heartier and more indulgent without losing that familiar, tangy charm. Plus, the toppings? They’re like the fun accessories that let you personalize your bowl, ensuring each bite is uniquely yours.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
For Toppings:
- Tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sour cream
Instructions
- Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the garlic, red bell pepper, cumin, smoked paprika, chili powder, and oregano, cooking for another 1–2 minutes until fragrant. - Build the Base
Pour in the chicken broth, diced tomatoes (including the juices), black beans, and corn. Stir everything together, bringing the mixture to a simmer. - Add the Chicken
Toss in the shredded chicken and let it simmer for 10 minutes to allow the flavors to meld together. - Make It Creamy
Reduce the heat to low and stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and the soup is smooth. Taste and adjust the seasoning with salt and pepper. - Serve and Top
Ladle the soup into bowls and top with your favorite garnishes: crispy tortilla strips, fresh cilantro, a squeeze of lime, avocado slices, or a dollop of sour cream
Notes
- For a lighter version, you can swap the heavy cream with half-and-half or a dairy-free alternative like coconut milk.
- If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup before adding the cream.
