Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is a cozy, rich, and flavorful dish that’s perfect for any time you crave a little warmth and comfort. With tender chicken, creamy broth, and a hint of spice, it’s an irresistible blend of flavors and textures. Topped with crispy tortilla strips and a sprinkle of cheese, this soup is a satisfying meal that will have everyone asking for seconds!
The first time I made this Creamy Chicken Tortilla Soup, my family couldn’t stop raving about it. We had just come home from a long day, and everyone was craving something hearty and delicious. I whipped this up in no time, and it quickly became a family favorite. My husband loves the creamy texture, while the kids can’t get enough of the crispy tortilla strips on top. Now, whenever the weather turns chilly, this soup is the first thing they ask for—it’s comfort in a bowl!
Why You’ll Love Creamy Chicken Tortilla Soup
•Rich and Creamy: The smooth, creamy broth is perfectly balanced with the savory chicken and tangy flavors.
•Easy to Make: With simple ingredients and quick preparation, you can have this delicious soup ready in under an hour.
•Customizable Toppings: From crunchy tortilla strips to fresh avocado, you can personalize your soup with all your favorite toppings.
•One-Pot Wonder: Fewer dishes mean more time to enjoy the soup with family and friends!
Ingredients Notes For Creamy Chicken Tortilla Soup
•Chicken: You can use shredded rotisserie chicken for ease, or cook chicken breasts or thighs right in the soup for maximum flavor.
•Broth: Chicken broth creates a rich base, but vegetable broth can be used for a lighter version.
•Tortilla Strips: Homemade crispy tortilla strips add crunch and texture to the soup.
•Cream: Heavy cream or half-and-half adds the luxurious creamy texture.
Recipe Steps For Creamy Chicken Tortilla Soup
Step 1: Sauté the Vegetables
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•Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced red bell pepper, and 2 minced garlic cloves. Cook for 5 minutes until softened.
Step 2: Add Spices and Broth
•Stir in 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Cook for 1 minute, then pour in 6 cups of chicken broth.
Step 3: Add Chicken and Simmer
•Add 2 cups of shredded cooked chicken (rotisserie works well), 1 can of diced tomatoes with green chilies (undrained), and 1 can of black beans (drained and rinsed). Bring the soup to a simmer and cook for 15 minutes.
Step 4: Add Cream
•Stir in 1 cup of heavy cream or half-and-half, letting the soup heat through for an additional 5 minutes. Taste and adjust seasoning with salt and pepper.
Step 5: Serve
•Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, sliced avocado, and a squeeze of lime juice for extra flavor.
Storage Options
•Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, making it even more delicious.
•Freezer: This soup freezes well without the cream. Just add the cream after reheating.
Variations & Substitutions
•Vegetarian Version: Omit the chicken and use vegetable broth for a delicious vegetarian alternative. Add extra beans or veggies like corn for added texture.
•Spicy Kick: Add a diced jalapeño or extra chili powder for those who like a bit of heat.
•Low-Carb: Skip the tortilla strips and beans for a low-carb, keto-friendly version.
Creamy Chicken Tortilla Soup
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bell pepper red or green, diced
- 2 cups cooked chicken shredded (rotisserie chicken works great)
- 1 can 14.5 oz diced tomatoes (with juices)
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained (or 1.5 cups frozen corn)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheese cheddar or Mexican blend
- Tortilla strips for topping
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
- Add Chicken and Beans: Stir in the shredded chicken, diced tomatoes, black beans, and corn. Mix well to combine.
- Add Broth and Spices: Pour in the chicken broth and add the cumin, chili powder, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Make it Creamy: After simmering, stir in the heavy cream and shredded cheese, mixing until the cheese is melted and the soup is creamy. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls and top with tortilla strips. Garnish with fresh cilantro and serve with lime wedges.
