Creamy Chicken Tortilla Soup
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with Mexican-inspired comfort food, then this Creamy Chicken Tortilla Soup is exactly what you need to try. Growing up,
I remember pressing tortillas with my mama and learning about spices from my abuela, which makes every bowl of soup like this feel like home. This creamy chicken tortilla soup has a perfectly seasoned broth, tender chicken, hearty beans, and sweet corn, all tied together with a velvety cream base.
It’s quick, easy, and bursting with flavors that will warm your heart. Whether you know it as Chicken Tortilla Soup Allrecipes style, Cooking Classy Chicken Tortilla Soup, or The Cozy Cook Creamy Chicken Tortilla Soup, this is my family-tested favorite.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Mexican-inspired |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, making it a perfect weeknight dinner.
- Creamy and Comforting: The blend of chicken, cream, and spices creates a cozy bowl of comfort food.
- Customizable Toppings: Load it up with tortilla strips, avocado, sour cream, or Tex-Mex cheese to make it your own.
- Family Friendly: Mildly spiced but flavorful enough to please everyone at the table.
- Leftover Friendly: Great for meal prep, as it reheats beautifully the next day.
Creamy Chicken Tortilla Soup Recipe
- Total Time: 30 minutes
- Yield: 6 1x
Description
Creamy Chicken Tortilla Soup is the ultimate comfort food. Packed with tender chicken, sweet corn, and black beans in a velvety broth, it’s quick, customizable, and perfect for weeknights.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can Rotel diced tomatoes with green chilies (with juices)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 tablespoon chili powder
- 1 (12 ounce) can corn, drained
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup heavy cream
- 2 cups cooked chicken (rotisserie works great)
- Salt and pepper, to taste
- Toppings (optional): tortilla strips, avocado, sour cream, Tex-Mex cheese
Instructions
1. Heat olive oil in a large soup pot over medium-high heat. Add the onion and sauté for 5–7 minutes until lightly browned and fragrant.
2. Stir in crushed tomatoes, Rotel, and chicken broth. Add garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and bring the mixture to a boil.
3. Once boiling, reduce the heat to low, cover with the lid slightly ajar, and simmer for 5 minutes to allow flavors to meld.
4. While the soup simmers, prepare your favorite toppings like tortilla strips, avocado slices, or shredded cheese.
5. Stir in the heavy cream and cooked chicken. Simmer gently for another 3–5 minutes until warmed through.
6. Season generously with salt and pepper to taste, then ladle into bowls and serve immediately with toppings of choice.
Notes
Use rotisserie chicken to save time and boost flavor.
Leave the lid ajar while simmering to prevent boiling over.
Prep toppings while the soup simmers to streamline cooking.
Add jalapeños or hot sauce for a spicier version.
To freeze, omit the cream until reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 7g
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 23g
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can Rotel diced tomatoes with green chilies (with juices)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 tablespoon chili powder
- 1 (12 ounce) can corn, drained
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup heavy cream
- 2 cups cooked chicken (rotisserie works great)
- Salt and pepper, to taste
- Toppings (optional): tortilla strips, avocado, sour cream, Tex-Mex cheese
Ingredient Tips Table
| Ingredient | Tip |
| Olive oil | Use extra virgin for a richer flavor base. |
| Onion | Chop finely so it blends into the creamy broth. |
| Crushed tomatoes | Essential for thickness, don’t substitute. |
| Rotel | Adds a spicy kick, swap with green chilies if preferred. |
| Chicken broth | Low-sodium works best to control salt levels. |
| Garlic powder | Quick option, but fresh garlic deepens flavor. |
| Smoked paprika | Adds depth and a subtle smoky flavor. |
| Chili powder | Adjust the amount for more or less heat. |
| Corn | Frozen corn can be used instead of canned. |
| Black beans | Rinse well to reduce excess sodium. |
| Heavy cream | Don’t substitute with milk to avoid curdling. |
| Cooked chicken | Rotisserie chicken saves time and adds flavor. |
Step-by-Step Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add the onion and sauté for 5–7 minutes until lightly browned and fragrant.
- Stir in crushed tomatoes, Rotel, and chicken broth. Add garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover with the lid slightly ajar, and simmer for 5 minutes to allow flavors to meld.
- While the soup simmers, prepare your favorite toppings like tortilla strips, avocado slices, or shredded cheese.
- Stir in the heavy cream and cooked chicken. Simmer gently for another 3–5 minutes until warmed through.
- Season generously with salt and pepper to taste, then ladle into bowls and serve immediately with toppings of choice.
Helpful Tips
- Use rotisserie chicken to save time and add depth of flavor.
- Keep the lid slightly ajar while simmering to prevent boiling over.
- Prep toppings while the soup simmers to save time.
- Taste and adjust seasoning at the very end for the best balance.
Expert Tips for the Best Results
- Don’t skip the cream: The cream balances the acidity of the tomatoes, making the broth smooth and velvety.
- Layer flavors: Brown the onion well before adding other ingredients for a richer base.
- Generous seasoning: Be generous with salt and pepper at the end to bring out the flavors.
- Serve immediately: Creamy soups taste best fresh, especially with crisp tortilla strips on top.
Recipe Variations
- Spicy Version: Add a diced jalapeño or a dash of cayenne pepper for extra heat.
- Cheesy Twist: Stir in a cup of shredded cheddar or Monterey Jack for a cheesy, gooey finish.
- Vegetarian Option: Omit the chicken and add extra beans or sautéed mushrooms for a hearty alternative.
- Slow Cooker Method: Combine ingredients (except cream and toppings) and cook on low for 4 hours, then stir in cream and chicken at the end.
Make Ahead & Freezer Tips
This soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it thickens. For freezer storage, leave out the cream until reheating. Freeze for up to 2 months, then thaw in the fridge overnight and add cream when warming.
Serving Suggestions
Serve with crunchy tortilla strips, creamy avocado, and a sprinkle of fresh cilantro. A wedge of lime on the side adds brightness. Pair with warm flour tortillas or cornbread for a full meal.
Pairing Ideas
This soup pairs beautifully with a crisp Mexican lager or a light-bodied red wine like Pinot Noir. For non-alcoholic options, try agua fresca or a citrusy sparkling water. A simple side salad or queso dip with chips complements the flavors well.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat, stirring often, or in the microwave in 30-second bursts. Add extra broth if the soup thickens too much.
Frequently Asked Questions (FAQs)
Can I make this soup spicier?
Yes, add jalapeños, cayenne pepper, or hot sauce to taste.
Can I freeze creamy chicken tortilla soup?
Yes, but leave out the cream until reheating to avoid separation.
Can I use shredded chicken breasts instead of rotisserie?
Absolutely, any cooked chicken works well in this recipe.
What toppings work best?
Tortilla strips, avocado, sour cream, shredded cheese, cilantro, and lime are classic favorites.
Can I use milk instead of cream?
It’s not recommended, as the tomatoes may curdle milk. Stick with heavy cream.
How do I thicken the soup?
You can simmer it longer or stir in a bit of shredded cheese for a thicker texture.
Is this recipe kid-friendly?
Yes, it’s mildly spiced, and you can adjust the heat level to suit your family.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | 425 |
| Protein | 23g |
| Carbohydrates | 38g |
| Fat | 22g |
| Fiber | 9g |
| Sugar | 7g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Creamy Chicken Tortilla Soup is the ultimate comfort food, blending bold flavors with a rich and creamy finish. Quick to prepare and endlessly customizable, it’s the perfect recipe to bring warmth and joy to your dinner table. Gather your toppings and enjoy a cozy bowl tonight!
