Creamy Chicken Tortilla Soup

I fell in love with this creamy chicken tortilla soup because of its comforting Tex-Mex flavors: tender shredded chicken, hearty beans, sweet corn, and a rich, savory creamy broth topped off with crispy tortilla strips and fresh tangy garnishes.

Why You’ll Love This Recipe

I love how easily it comes together—just a quick sauté, simmer, stir in the cheese or cream, and serve. It’s customizable too—I can dial the spice up or down, use rotisserie chicken for speed or cook from scratch. Plus, it freezes well for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil or butter

• yellow onion (diced)

• jalapeño or bell pepper (optional for extra heat)

• garlic cloves (minced)

• crushed tomatoes or Rotel (with green chiles)

• chicken broth

• chili powder, cumin, smoked paprika, taco seasoning, salt & pepper

• canned black beans (drained & rinsed)

• canned corn

• shredded cooked chicken (rotisserie or homemade)

• heavy cream or sour cream + cheddar or cream cheese for richness

• toppings: tortilla strips, avocado, cilantro, lime wedges, shredded cheese or plain yogurt

directions

1. I heat oil in a large pot over medium heat and sauté onion (and pepper if using) until soft.

2. I add garlic and spices, cooking until fragrant.

3. Then I stir in tomatoes, broth, beans, and corn and bring it to a gentle simmer.

4. Once warmed through, I mix in shredded chicken.

5. Near the end, I stir in the cream and cheese until everything is silky smooth.

6. I ladle into bowls and top with crispy tortilla strips, avocado, cilantro, lime juice, cheese or yogurt.

Servings and timing

Most versions yield about 6 servings. Total time usually runs around 30 minutes (roughly 5–10 minutes prep + 20 minutes cooking).

Variations

• I sometimes use crushed corn tortillas blended into broth instead of masa harina for thickening.

• I swap heavy cream for plain Greek yogurt to lighten it.

• I bulk it up with pinto beans or rice if I want more substance.

• For slow cooker style, I dump everything (except dairy and garnishes) and let it cook on low for several hours, adding cream at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for 3–4 days. When reheating, I warm it gently on the stove and stir frequently. If it separates, I whisk in a splash of broth or cream to bring it back together. Freezing works better if I leave out the dairy and stir that in when reheating.

FAQs

What makes the soup “creamy”?

I achieve creaminess by stirring in softened cream cheese or shredded cheddar along with a bit of heavy cream or sour cream toward the end of cooking.

Can I freeze creamy chicken tortilla soup?

I prefer freezing it before adding dairy: I reheat it and then stir in the cream and cheese. That helps maintain a smooth texture.

Is this soup very spicy?

By default it’s mild, but I can make it spicy by adding cayenne, chipotle, jalapeños, or extra chili powder to taste.

Can I make this in a slow cooker or Instant Pot?

Yes—I can sauté onions and spices first, then add everything except cheese/cream and cook on low for hours. I add dairy just before serving.

What other toppings work well?

I often top with crispy tortilla strips, diced avocado, fresh cilantro, lime wedges, and extra shredded cheese, sour cream, or plain yogurt for brightness.

Conclusion

I think this creamy chicken tortilla soup strikes the perfect balance between comfort food and fresh, vibrant flavors. It’s fast, flexible, and deeply satisfying—whether I’m feeding a crowd or saving some for later.

Creamy Chicken Tortilla Soup

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A comforting Tex-Mex soup loaded with tender shredded chicken, beans, corn, and a creamy, flavorful broth, topped with crispy tortilla strips and fresh garnishes.

• Total Time: 30 minutes
• Yield: 6 servings

Ingredients

1–2 tablespoons olive oil or butter

1 medium yellow onion, diced

1 jalapeño or bell pepper, diced (optional for heat)

3–4 garlic cloves, minced

1 can (14–15 oz) crushed tomatoes or Rotel with green chiles

4 cups chicken broth

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

1 teaspoon taco seasoning

Salt and pepper, to taste

1 can (14–15 oz) black beans, drained and rinsed

1 can (14–15 oz) corn, drained

3 cups shredded cooked chicken (rotisserie or homemade)

½ cup heavy cream or sour cream

1 cup shredded cheddar cheese or 4 oz cream cheese

Toppings: crispy tortilla strips, diced avocado, chopped cilantro, lime wedges, shredded cheese, or plain yogurt

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Instructions

1. Heat oil or butter in a large pot over medium heat. Sauté onion and pepper (if using) until softened, about 5 minutes.
2. Add garlic, chili powder, cumin, smoked paprika, taco seasoning, salt, and pepper. Cook for 1 minute until fragrant.
3. Stir in tomatoes, chicken broth, black beans, and corn. Bring to a gentle simmer.
4. Add shredded chicken and cook for 5–10 minutes to heat through.
5. Stir in heavy cream (or sour cream) and cheddar cheese (or cream cheese) until melted and the soup is creamy.
6. Ladle into bowls and top with crispy tortilla strips, avocado, cilantro, lime wedges, and additional cheese or yogurt if desired.

Notes

• For a thicker soup, blend in crushed corn tortillas or masa harina.
• Swap heavy cream for Greek yogurt to lighten it.
• Add pinto beans or rice for extra bulk.
• For slow cooker: add all ingredients except dairy and toppings, cook on low for 4–6 hours, stir in cream and cheese before serving.
• Freeze before adding dairy for best texture; add cream and cheese after reheating.

• Author: Amelia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex
• Diet: Gluten Free

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 750mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 22g
• Cholesterol: 75mg