If you are craving a bowl of comfort that feels like a warm hug from the inside, this Creamy Chicken Tortilla Soup Recipe is exactly what you need. Bursting with vibrant flavors from fire-roasted tomatoes, tender chicken, and a subtle kick of spice, this soup is both hearty and luscious. The creamy texture paired with crunchy tortilla chips and fresh lime brightens the experience, making it a perfect meal for any season. Whether you’re cooking for a family gathering or a cozy dinner for one, this soup brings delicious satisfaction with every spoonful.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating a flavorful bowl of this soup. Each component plays a key role, from adding depth and spice to contributing creaminess and freshness to the dish.
- 3 tbsp crushed corn tortilla chips: These add a delightful crunch and authentic tortilla flavor to the soup and as a topping.
- 2 tbsp vegetable oil: Used for sautéing the aromatics and developing a rich base.
- 1 yellow onion, diced: Provides a savory sweetness and helps build the soup’s flavor foundation.
- 2 jalapeño peppers, diced: Adds a gentle heat and vibrant freshness.
- 4 cloves garlic, minced: Brings unmistakable warmth and depth.
- 6 cups low-sodium chicken broth: The liquid gold that ties everything together with a comforting, savory touch.
- 29 oz. fire-roasted diced tomatoes and green chilies: Imparts smoky, spicy complexity and gives the soup a beautiful color.
- 11 oz. canned corn kernels: Adds subtle sweetness and pleasant texture contrast.
- 14.5 oz. canned black beans, rinsed and drained: Provides protein, fiber, and earthy richness.
- 1 tbsp chili powder: Delivers that classic Tex-Mex flavor with a mild heat.
- 2 tsp ground cumin: Offers warm, nutty notes to balance the spices.
- 1 tsp smoked paprika: Enhances the smoky profile of the soup beautifully.
- â…› tsp crushed red pepper flakes (optional): For those who like an extra spicy kick.
- 3 boneless, skinless chicken breasts: The star protein that makes this a hearty meal, cooked tender and juicy.
- 2 limes (1 juiced, 1 cut into wedges): Lime juice brightens and balances richness, while wedges make a fresh garnish.
- 1 cup heavy cream (room temperature, non-dairy works well too): Creates luscious creaminess that rounds out the soup’s flavors.
- Kosher salt and freshly ground black pepper: Essential for seasoning and highlighting all the vibrant tastes.
- Shredded Mexican blend cheese, corn tortilla chips, sour cream, chopped fresh cilantro, sliced avocado: Perfect garnishes that add texture, richness, and pops of color.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and jalapeños, cooking until softened and fragrant, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute to release its wonderful aroma. This step is crucial for layering the deep flavors that define this soup.
Step 2: Add Spices and Liquids
Sprinkle in the chili powder, cumin, smoked paprika, and optional red pepper flakes. Mix well to toast the spices slightly, unlocking their full flavor. Pour in the chicken broth, fire-roasted tomatoes with green chilies, corn, and black beans. Stir to combine everything, letting the soup come gently to a simmer as the flavors meld together.
Step 3: Cook the Chicken
Place the chicken breasts directly into the simmering soup, cover, and let it cook for about 20 minutes or until the chicken is fully cooked through and tender. Once done, remove the chicken and shred it using two forks. Return the shredded chicken to the pot to soak up all those delicious flavors.
Step 4: Finish with Cream and Lime
Reduce the heat to low and stir in the heavy cream and freshly squeezed lime juice. This final touch creates the luxurious creaminess that makes this recipe truly special. Taste the soup and season with kosher salt and freshly ground black pepper as needed.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
The garnishes are where this soup really shines and feels like a celebration in a bowl. Top your soup with shredded Mexican cheese for melty richness, a dollop of sour cream for tang, crunchy corn tortilla chips for texture, freshly chopped cilantro for herbal brightness, and creamy slices of avocado to elevate every spoonful.
Side Dishes
Pair this hearty soup with warm cornbread or a crusty baguette to sop up every last drop. A light, crisp green salad with a citrus vinaigrette complements the soup’s creaminess and adds a fresh balance to your meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bell peppers or small sourdough bread bowls. This playful presentation not only impresses guests but also adds an extra dimension of flavor and texture to the meal experience.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Creamy Chicken Tortilla Soup Recipe into airtight containers and refrigerate. It will stay delicious for up to 4 days, making it perfect for easy lunches or dinners throughout the week.
Freezing
This soup freezes beautifully. Allow it to cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months, so you can enjoy your favorite Creamy Chicken Tortilla Soup Recipe anytime with minimal effort.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or water if it thickens too much. Avoid boiling to preserve the smooth texture and creaminess that makes this soup so wonderful.
FAQs
Can I use cooked chicken instead of raw breasts?
Absolutely! Using cooked, shredded chicken saves time and works perfectly in this Creamy Chicken Tortilla Soup Recipe. Just add it during the last steps of simmering to warm through.
Is there a non-dairy alternative for the heavy cream?
Yes! Coconut cream or cashew cream are excellent non-dairy substitutes that still provide the creamy richness without altering the soup’s flavor profile significantly.
How spicy is this soup?
The spice level is moderate with jalapeños and chili powder, but you can adjust the heat by reducing the jalapeños or skipping the red pepper flakes if you prefer a milder dish.
Can I make this soup in a slow cooker?
Definitely! Sauté the aromatics first, then add all ingredients except the cream and lime juice to the slow cooker. Cook on low for 6-8 hours, shred the chicken, then stir in cream and lime just before serving.
What’s the best way to crush tortilla chips for garnish?
Place the chips in a sealed plastic bag and gently crush with a rolling pin or your hands. This keeps the chips from becoming powdery, offering just the right amount of crunch for your soup topping.
Final Thoughts
There’s truly nothing like a comforting bowl of Creamy Chicken Tortilla Soup Recipe to brighten up your day. It’s one of those dishes that feels like it was made with love, full of texture, flavor, and heartwarming satisfaction. I hope you give this recipe a try soon and find yourself reaching for seconds, just like I do every time. Happy cooking!
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This creamy chicken tortilla soup is a flavorful and comforting dish perfect for any occasion. Made with tender chicken breasts, fire-roasted tomatoes, black beans, corn, and a blend of aromatic spices, it combines a rich creamy texture with a zesty lime finish. Topped with shredded cheese, crispy tortilla chips, sour cream, fresh cilantro, and avocado, this soup delivers satisfying warmth and bold Mexican-inspired flavors in every bowl.
Ingredients
For the Soup
- 3 tbsp crushed corn tortilla chips (store-bought or homemade)
- 2 tbsp vegetable oil
- 1 yellow onion, diced
- 2 jalapeño peppers, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 29 oz fire-roasted diced tomatoes and green chilies (2 14.5-oz cans, such as Rotel)
- 11 oz canned corn kernels (1 can)
- 14.5 oz canned black beans, rinsed and drained (1 can)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- â…› tsp crushed red pepper flakes (optional, for extra spice)
- 3 boneless, skinless chicken breasts (or 3 cups cubed cooked chicken)
- 1 lime, juiced
- 1 cup heavy cream, room temperature (non-dairy works well too)
- Kosher salt and freshly ground black pepper, to taste
Toppings
- Shredded Mexican blend cheese
- Additional corn tortilla chips
- Sour cream
- Chopped fresh cilantro
- Sliced avocado
- Lime wedges
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the diced onion and jalapeño peppers, sautéing until softened and fragrant, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute until aromatic.
- Add Liquids and Seasonings: Pour in the chicken broth, fire-roasted diced tomatoes and green chilies, canned corn kernels, and rinsed black beans. Stir in chili powder, ground cumin, smoked paprika, crushed red pepper flakes (if using), and season with kosher salt and freshly ground black pepper to taste.
- Cook Chicken: Add the boneless, skinless chicken breasts to the pot. Bring the soup to a gentle boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Shred Chicken and Add Cream: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot. Stir in the fresh lime juice and heavy cream until fully incorporated, heating through but not boiling to avoid curdling.
- Serve and Garnish: Ladle the creamy chicken tortilla soup into bowls. Top each serving with shredded Mexican blend cheese, extra crushed corn tortilla chips, sour cream, chopped cilantro, sliced avocado, and lime wedges for squeezing. Serve hot and enjoy!
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk or a non-dairy cream alternative.
- Adjust the spice level by adding more or fewer jalapeños and red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Homemade crushed tortilla chips add an extra crispy texture and flavor.
- Use cooked rotisserie chicken as a shortcut to reduce cook time.
