If you are craving a comforting, flavorful, and totally satisfying meal, this Creamy Chicken Tortilla Soup Recipe will quickly become your new favorite. Packed with tender shredded chicken, smoky spices, creamy cheese, and a touch of heat from jalapeños, every spoonful bursts with rich, layered flavors that perfectly warm you from the inside out. It’s a hearty yet smooth soup that blends classic tortilla soup ingredients with a luscious, creamy texture that feels like a warm hug on a chilly day. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this recipe is as easy to make as it is delightful to eat.
Ingredients You’ll Need
This Creamy Chicken Tortilla Soup Recipe comes together with a selection of simple but essential ingredients. Each one plays a vital role, whether it’s adding spice, creaminess, or hearty texture, making the soup rich and full of color and flavor.
- 2 tbsp olive oil: For a flavorful base to sauté your aromatics.
- 1 small onion, diced: Adds sweetness and depth to the soup.
- 3 cloves garlic, minced: Packs a punch of fragrant, savory goodness.
- 1 jalapeño, seeded and diced (optional): Brings gentle heat and fresh flavor.
- 1 tsp chili powder: Adds smoky warmth and a vibrant color.
- 1 tsp cumin: For earthy, slightly nutty notes that elevate the soup.
- ½ tsp paprika: Contributes subtle sweetness and a smoky undertone.
- ½ tsp salt (adjust to taste): Enhances all of the flavors.
- ½ tsp black pepper: Offers a gentle bite and spice balance.
- 1 (10 oz) can diced tomatoes with green chilies: Adds acidity and a mild kick.
- 4 cups chicken broth: The flavorful liquid foundation for the soup.
- 2 cups shredded cooked chicken (rotisserie works great!): Brings protein and hearty texture.
- 1 (15 oz) can black beans, drained and rinsed: Adds creaminess and fiber.
- 1 cup frozen or canned corn: Gives natural sweetness and a bit of crunch.
- 8 oz cream cheese, softened and cubed: For that decadently creamy texture.
- 1 cup heavy cream (or half-and-half): Enriches the soup with smooth, velvety richness.
- 1 cup shredded cheddar or Mexican cheese blend: Adds cheesy depth and melt-in-your-mouth goodness.
- Crispy tortilla strips: For crunch and that classic tortilla soup feel.
- Fresh cilantro, chopped: Adds brightness and fresh herbal notes.
- Avocado, diced: Introduces creamy freshness to every bite.
- Sour cream or Greek yogurt: Perfect for balancing heat with tangy creaminess.
- Lime wedges: To squeeze on top for a vibrant citrus pop.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño if you’re using it. Cook everything together for about 3 to 4 minutes until the onion softens and becomes translucent, filling your kitchen with a fragrant, inviting aroma. This is the flavor base that will make your soup sing.
Step 2: Spice It Up
Now toss in the chili powder, cumin, paprika, salt, and black pepper. Stir everything together and let the spices toast just for about 30 seconds. This small step makes a huge difference as it releases the essential oils from the spices and deepens their flavor, giving your Creamy Chicken Tortilla Soup Recipe that signature bold taste.
Step 3: Build the Soup
Next, pour in the diced tomatoes with green chilies, chicken broth, shredded chicken, black beans, and corn. Stir everything well, bringing it to a gentle simmer. Let the soup cook for around 10 minutes, stirring occasionally to let all the flavors meld beautifully and the soup thicken slightly.
Step 4: Add the Cream Cheese
Reduce the heat to low and add your softened cream cheese cubes. Stir carefully to help them melt completely into the soup, which creates that irresistible creamy consistency we all crave. This smooth addition transforms the soup into a luscious, comforting delight.
Step 5: Finish With Cream and Cheese
Finally, stir in the heavy cream (or half-and-half) and the shredded cheddar or Mexican cheese blend. Keep stirring until the cheese melts into the mixture and the soup is velvety smooth and rich. At this point, your Creamy Chicken Tortilla Soup Recipe is ready to be ladled into bowls for serving.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
The magic of this soup shines brightest with the perfect toppings. Crisp tortilla strips add a pleasant crunch that contrasts the creamy soup. Freshly chopped cilantro adds brightness, while diced avocado brings a buttery, cool creaminess. A dollop of sour cream or Greek yogurt balances any lingering heat, and a squeeze of freshly cut lime juice lifts all the flavors wonderfully.
Side Dishes
Pair your bowl of soup with warm cornbread or a simple tortilla for dipping. A fresh green salad with a zesty vinaigrette is also a great accompaniment that keeps the meal light yet satisfying. This combo turns your Creamy Chicken Tortilla Soup Recipe into a complete and wholesome feast.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers for a festive presentation. You can also layer the soup, toppings, and cheese in a glass or mason jar for a beautiful and portable meal option. These little touches will surely impress your guests or family!
Make Ahead and Storage
Storing Leftovers
Leftover soup will keep wonderfully in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen overnight, making your next meal just as delicious, if not better.
Freezing
This Creamy Chicken Tortilla Soup Recipe freezes well, but keep in mind that the texture of the cream cheese and dairy might change slightly. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
When reheating, warm the soup slowly over low heat, stirring occasionally. You may want to add a splash of chicken broth or cream to restore its silky texture if it has thickened too much. Add fresh garnish after warming for the best experience.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken with extra beans or sautéed vegetables like zucchini and bell peppers, and use vegetable broth instead of chicken broth. The creamy texture will still be just as comforting.
Is it okay to use half-and-half instead of heavy cream?
Yes, half-and-half can be used to lighten the soup slightly. The texture will be a bit less rich but still wonderfully creamy and delicious.
Can I add more spice to the soup?
Definitely! You can leave the jalapeño seeds in for extra heat, add a pinch of cayenne pepper, or even top with spicy salsa to bump up the spice level to your preference.
What kind of tortilla strips do you recommend?
Store-bought crispy tortilla strips work great, but homemade strips fried in a little oil and salted are even better for that fresh, crunchy contrast with the creamy soup.
Can I use leftover cooked chicken?
Yes! Rotisserie chicken or any leftover cooked chicken works perfectly and makes this recipe a great way to use up those extra bits.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe is pure comfort in a bowl. It’s the kind of dish you’ll want to make again and again, especially when you need something filling, flavorful, and so easy to prepare. With its wonderful blend of creamy textures, spicy warmth, and fresh toppings, this soup never gets old. Give it a try and watch it become a beloved staple in your kitchen too!
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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 combining tender shredded chicken, black beans, corn, and a rich blend of spices in a creamy broth. Enhanced with cream cheese and cheddar, it’s garnished with crispy tortilla strips, fresh cilantro, avocado, sour cream, and lime for a perfect Tex-Mex-inspired meal ready in 30 minutes.
Ingredients
Soup 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
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
Dairy & Cheese
- 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, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add diced onion, minced garlic, and jalapeño (if using) to the pot. Cook for 3 to 4 minutes, stirring occasionally until softened and fragrant.
- Add spices: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook the mixture for about 30 seconds until the spices release their aroma.
- Add main ingredients: Pour in the diced tomatoes with green chilies, chicken broth, shredded cooked chicken, drained black beans, and corn. Stir well to combine.
- Simmer: Bring the soup to a gentle simmer and cook for 10 minutes, stirring occasionally to let the flavors meld together.
- Melt cream cheese: Reduce the heat to low and add cubed cream cheese. Stir continuously until it melts completely, creating a creamy base.
- Incorporate dairy and cheese: Pour in the heavy cream and stir in the shredded cheddar or Mexican cheese blend until the soup becomes smooth and creamy.
- Serve and garnish: Ladle the soup into bowls. Top with crispy tortilla strips, freshly chopped cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and a squeeze of lime juice for added brightness.
- Enjoy: Serve hot and savor this hearty, creamy chicken tortilla soup that’s perfect for any occasion.
Notes
- For a milder soup, omit the jalapeño or reduce the amount of chili powder.
- Use rotisserie chicken to save time and enhance flavor.
- Substitute heavy cream with half-and-half for a lighter creamy texture.
- To make the soup spicier, add some chipotle peppers in adobo or cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- For a gluten-free version, ensure tortilla strips are made from corn tortillas.
