If you’re craving a heartwarming and flavorful meal that combines comfort and a touch of spice, this Creamy Chicken Tortilla Soup Recipe is destined to become your new go-to. It marries tender shredded chicken, smoky spices, creamy cheese, and vibrant veggies in a luscious broth that’s bursting with layers of flavor. Every spoonful offers a delightful balance of richness and zest, punctuated by crispy tortilla strips and fresh toppings that bring wonderful texture and brightness. It’s quick to make, satisfying to eat, and perfect for any day you want a bowl of happiness.
Ingredients You’ll Need
Gathering simple ingredients is the key to achieving that perfect harmony of flavors in this soup. Each item brings something special to the bowl—whether it’s the gentle sweetness of corn, the smoky depth of chili powder, or the creaminess from wonderfully melty cheeses.
- Olive oil: The foundation for sautéing, it adds subtle fruity notes and richness.
- Small onion, diced: Provides a sweet and savory base that softens beautifully.
- Garlic, minced: Infuses the soup with a warm, aromatic punch.
- Jalapeño, seeded and diced (optional): Adds a gentle heat and vibrant freshness if you love a little kick.
- Chili powder: Delivers subtle smokiness and earthy warmth.
- Cumin: Offers a deep, nutty flavor essential for authentic taste.
- Paprika: Enhances color while lending a mild sweetness.
- Salt and black pepper: The basic seasoning duo that enhances every ingredient.
- Diced tomatoes with green chilies: Bring acidity, spice, and a bright red pop to the soup.
- Chicken broth: The liquid soul of the soup that ties everything together with savory notes.
- Shredded cooked chicken: Adds hearty protein with a tender bite; rotisserie chicken works perfectly.
- Black beans, drained and rinsed: Boost the nutrition and create delicious texture contrasts.
- Frozen or canned corn: Lend subtle sweetness and a pleasant pop in each spoonful.
- Cream cheese, softened and cubed: Melts into the soup, delivering luscious creaminess and tang.
- Heavy cream (or half-and-half): Makes the soup satisfyingly rich and silky smooth.
- Shredded cheddar or Mexican cheese blend: Adds gooey, melty goodness and sharp flavor.
- Crispy tortilla strips: Bring crunch and a classic tortilla flair as a topping.
- Fresh cilantro, chopped: Sprinkles of herbaceous brightness on top.
- Avocado, diced: Creamy, buttery contrast that elevates each bite.
- Sour cream or Greek yogurt: Provides cooling tang and extra creaminess.
- Lime wedges: Offer a zesty burst to finish the soup beautifully.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add diced onion, minced garlic, and the optional jalapeño. Let them sweat and soften for about 3 to 4 minutes until your kitchen starts smelling incredible. These aromatics create the essential flavor foundation.
Step 2: Toast the Spices
Next, sprinkle in chili powder, cumin, paprika, salt, and black pepper. Stir continuously and cook for about 30 seconds. This brief toasting wakes up the spices and releases those irresistible savory aromas that make this soup so inviting.
Step 3: Combine the Core Ingredients
Pour in the diced tomatoes with green chilies, chicken broth, shredded cooked chicken, black beans, and corn. Bring everything to a gentle simmer. Let it mingle and bubble for 10 minutes, allowing the flavors to meld into a hearty concoction.
Step 4: Make It Creamy and Dreamy
Turn the heat down to low and add the softened cream cheese cubes. Stir patiently until the cream cheese melts fully into the soup, transforming the texture into a smooth and luscious base. Then pour in the heavy cream and stir in your shredded cheese until it melts, creating that signature creaminess everyone loves in this Creamy Chicken Tortilla Soup Recipe.
Step 5: Serve and Enjoy
Ladle the soup into bowls and prepare for the finishing touch: toppings! This is where the magic happens and takes your bowl from comforting to truly irresistible.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
The toppings are the unsung heroes that bring texture, freshness, and bursts of contrasting flavors. Crispy tortilla strips add crunch, fresh cilantro gives herbal brightness, diced avocado delivers creamy richness, and a dollop of sour cream or Greek yogurt adds cool tang. A squeeze of lime brightens every bite with its zing.
Side Dishes
This soup stands well on its own, but pairing it with warm cornbread, a simple green salad, or even a batch of garlic bread rounds out the meal perfectly. These sides balance the richness and add a bit of variety to your table.
Creative Ways to Present
For special occasions, serve the soup in mini hollowed-out bread bowls or colorful bowls to make every serving feel festive. You can also offer a topping bar with extra tortilla strips, shredded cheese, jalapeño slices, and chopped onions to let your guests customize their bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to airtight containers and refrigerate. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinner the next day.
Freezing
This soup freezes well, just be sure to cool it completely before placing it in freezer-safe containers. Freeze for up to 2 months. When thawed, the soup might separate slightly, but a good stir after reheating will bring it back to creamy perfection.
Reheating
Reheat gently on the stove over low heat, stirring often. Adding a splash of broth or cream can help loosen the consistency if needed. Avoid boiling to keep the cream from curdling and preserve the smooth texture of the soup.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and omit the chicken or substitute it with a plant-based protein like beans or tofu. The cream cheese and cheese will still provide that lovely creaminess.
Is it necessary to use cream cheese in this recipe?
Cream cheese is key for the rich, velvety texture, but if you want a lighter version, you can substitute with a bit of Greek yogurt or omit it altogether and add more heavy cream.
How spicy is the Creamy Chicken Tortilla Soup Recipe?
The spice level is moderate and can be easily adjusted by skipping or adding jalapeño and adjusting chili powder amounts. It’s perfect for those who enjoy a little heat without overpowering the flavors.
Can I use fresh chicken instead of rotisserie?
Yes! Cook chicken breasts or thighs first by boiling or sautéing, then shred and add to the soup. Using rotisserie chicken is just a time-saving hack that adds great flavor with minimal effort.
What can I use instead of tortilla strips as topping?
If you want a change, crushed tortilla chips, crispy baked tortillas, or even toasted pepitas make excellent crunchy alternatives. They all add a delightful texture complementing the soup’s creaminess.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe feels like a warm hug in a bowl every time you make it. It’s approachable, packed with flavor, and perfect for sharing with friends or family on any cozy night. I encourage you to dive in and make it your own—once you try it, you’ll see why it’s become such a beloved classic in so many kitchens.
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful dish perfect for any occasion. Combining tender shredded chicken, black beans, corn, and a blend of spices, this soup is enriched with cream cheese and heavy cream for a velvety texture. Topped with crispy tortilla strips, fresh cilantro, avocado, sour cream, and a squeeze of lime, it delivers a perfect balance of creaminess, spice, and zest in every spoonful.
Ingredients
Savory 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
Main Ingredients
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 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 the Oil: In a large pot, heat olive oil over medium heat to prepare the soup base.
- Sauté Aromatics: Add diced onion, minced garlic, and optional jalapeño to the pot. Cook for 3-4 minutes until softened and fragrant.
- Add Spices: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for 30 seconds more to release their flavors.
- Add Main Ingredients: Pour in diced tomatoes with green chilies, chicken broth, shredded cooked chicken, black beans, and corn. Stir to combine.
- Simmer Soup: Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to meld flavors.
- Incorporate Cream Cheese: Reduce heat to low, add softened cream cheese cubes, and stir continuously until fully melted and integrated.
- Add Cream and Cheese: Pour in heavy cream and stir in shredded cheddar or Mexican cheese slowly until the soup is smooth and creamy.
- Serve with Toppings: Ladle soup into bowls, then garnish with crispy tortilla strips, fresh cilantro, diced avocado, sour cream or Greek yogurt dollops, and lime wedges.
- Enjoy: Serve hot and savor this rich and hearty soup.
Notes
- For a spicier version, keep the jalapeño seeds or add extra chili powder.
- Rotisserie chicken works well for convenience but you can use any cooked chicken.
- If you prefer less richness, substitute half-and-half for heavy cream.
- Use gluten-free tortilla strips to make this recipe gluten-free.
- Leftover soup stores well and tastes great reheated the next day.
