Creamy Chicken Tortilla Soup is a comforting bowl filled with tender chicken, creamy broth, and a little bit of spice that makes every spoonful feel special. It’s got the perfect mix of smooth creaminess and crunchy tortilla strips that add a fun texture. This soup feels like a warm hug on a chilly day and is packed with simple ingredients like chicken, cheese, and tomatoes that come together beautifully.
One thing I love about this soup is how easy it is to customize. I usually like to add a squeeze of fresh lime and a handful of chopped cilantro on top, which brightens up the flavors and makes it feel fresh and lively. Sometimes, I’ll even toss in some black beans or corn for a little extra heartiness—it’s a great way to stretch the recipe and make it your own without any fuss.
I like to serve this soup with crunchy tortilla chips on the side, perfect for dipping or sprinkling right on top. It’s one of those dishes that brings everyone to the table quickly because it’s so tasty and satisfying. Whether it’s a weeknight dinner or a casual get-together, this creamy chicken tortilla soup always feels like a crowd-pleaser.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s quick and already shredded. You can also poach chicken breasts or thighs for a fresher taste and shred them yourself.
Heavy Cream: Heavy cream makes the soup creamy and smooth. If you’re looking for a lighter option, half-and-half works well, or use coconut milk for a dairy-free twist.
Black Beans & Corn: These add nice texture and heartiness. If you don’t have canned beans, black beans from a can or cooked dried beans work fine. Frozen corn is a good substitute if fresh or canned aren’t available.
Tortilla Strips: They provide crunch and a classic tortilla soup touch. You can buy them pre-made or easily cut corn tortillas into strips and bake or fry them until crispy.
Spices (Cumin & Chili Powder): These spices give the soup its subtle heat and depth. If you want it spicier, add more chili powder or a pinch of cayenne pepper. For a milder version, reduce or skip the jalapeño.
How Do You Get the Soup Creamy Without It Breaking or Boiling Over?
The creamy texture is key here, but dairy can separate if heated too fast. Here’s how I handle it:
- After simmering the broth and ingredients, lower the heat to gentle low before adding cream.
- Stir the cream in slowly and heat through without boiling the soup.
- Add cheese at the end and stir gently until melted for smooth richness.
- Keep stirring occasionally so the dairy mixes well without curdling.
- If the soup looks like it might break, slightly remove it from heat and stir to cool it a bit before serving.
These steps keep the soup silky and rich, making every spoonful creamy and delicious!
Equipment You’ll Need
- Large pot – I use a big one so everything cooks evenly and has enough space to simmer.
- Sharp knife and cutting board – these make chopping onions, garlic, and jalapeño quick and safe.
- Measuring cups and spoons – help keep ingredients accurate for the best flavor.
- Stirring spoon or spatula – perfect for mixing ingredients and keeping the soup from sticking.
- Optional blender or immersion blender – if you like a slightly thicker or smoother soup, blend part of it.
Flavor Variations & Add-Ins
- Swap chicken with cooked turkey or shredded beef for a different meaty flavor.
- Mix in some chopped cooked bacon or chorizo for extra smoky richness.
- Add diced bell peppers or chopped spinach for more veggies and color.
- Use pepper jack or Monterey Jack cheese instead of cheddar for a melty, spicy twist.
How to Make Creamy Chicken Tortilla Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and finely chopped (optional for mild heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Juice of 1 lime
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1 cup crispy tortilla strips (store bought or homemade)
For Garnish:
- Diced avocado slices
- Fresh cilantro, chopped
- Sour cream or Mexican crema
- Fresh salsa or pico de gallo
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and cook the base ingredients, plus another 10 minutes to simmer for flavors to mix, totaling around 20 minutes from start to serving. It’s a quick and cozy meal you can enjoy any day!
Step-by-Step Instructions:
1. Cooking the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño (if you want a little heat). Cook for 3-4 minutes until the onion is soft and the mixture smells yummy.
2. Adding Spices and Broth:
Stir in the cumin and chili powder and cook for about 1 minute to awaken their flavors. Pour in the chicken broth, diced tomatoes with their juice, corn, and black beans. Stir everything together and bring it to a gentle simmer.
3. Simmering With Chicken:
Add the shredded cooked chicken to the pot. Let the soup simmer for about 10 minutes so all the flavors blend nicely.
4. Making It Creamy and Finishing:
Turn the heat down to low and slowly stir in the heavy cream. Warm the soup gently, but don’t let it boil. Season with salt, pepper, and lime juice to your taste. Finally, stir in the shredded cheese until it melts and makes the soup extra creamy.
5. Serving and Garnishing:
Ladle the soup into bowls. Top with crunchy tortilla strips, diced avocado, a dollop of sour cream, fresh salsa or pico de gallo, and sprinkle with chopped cilantro. Serve warm and enjoy the comforting blend of creamy, tangy, and crunchy all in one bite!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before shredding and adding to the soup. Thaw it overnight in the fridge or quickly in cold water inside a sealed bag.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding cream and cheese, then cool and refrigerate for up to 2 days. When ready to serve, gently reheat and stir in the dairy ingredients.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally to keep the texture smooth.
What Can I Use Instead of Heavy Cream?
If you want a lighter or dairy-free option, try half-and-half or coconut milk. Just add them slowly and gently warm to avoid curdling.