If you’re searching for a soul-warming meal that combines zesty Tex-Mex flavors with dreamily rich comfort, look no further than Creamy Chicken Tortilla Soup. Every spoonful of this soup is packed with tender chicken, colorful veggies, silky cheese, and a gentle kick of spices. It’s hearty enough to satisfy, but still light enough to leave you smiling—and those crispy tortilla strips on top? Absolute perfection! Whether it’s a weeknight dinner or a cozy lunch, this soup proves that quick, wholesome cooking can taste like a restaurant classic.

Creamy Chicken Tortilla Soup Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how simple but essential each ingredient is to the magic of Creamy Chicken Tortilla Soup. Every addition brings a special depth of flavor, creamy texture, or pop of vibrant color that turns a pot of soup into pure comfort in a bowl.

Olive oil: Helps sauté the vegetables, adding a rich base and gorgeous glossy finish.
Yellow onion (diced): Provides irresistible sweetness and depth when sautéed to perfection.
Garlic cloves (minced): Enhances the aromatics with robust, mouthwatering flavor.
Red bell pepper (chopped): Brings a subtle sweetness and a pop of color to every spoonful.
Green bell pepper (chopped): Adds a mild, earthy note and some lovely crunch.
Ground cumin: Infuses that classic, smoky warmth essential for tortilla soup.
Chili powder: Gives the soup its gentle, comforting heat and lively red hue.
Smoked paprika: Turns up the flavor complexity with a deeply savory smokiness.
Salt: Just enough to lift and balance all the flavors.
Black pepper: A little kick to brighten up every bite.
Chicken broth: Forms the savory, satisfying backbone of the soup.
Diced tomatoes with green chilies: Bring tanginess and a gentle zing that liven things up.
Black beans (drained and rinsed): Add creaminess, protein, and a lovely color contrast.
Frozen corn: Offers a sweet, juicy pop throughout the soup.
Cooked and shredded chicken breast: The star protein, making every bowl hearty and filling.
Heavy cream: Enriches the broth, making it irresistible and oh-so-creamy.
Cream cheese (softened): Delivers dreamy smoothness and subtle tang.
Shredded cheddar cheese: Melts into the soup, ensuring unforgettable cheesiness.
Juice of 1 lime: Brightens everything, smoothing out richness for the perfect finish.
Crispy tortilla strips (for garnish): The essential crunchy crown for this soup.
Chopped cilantro (optional, for garnish): Freshens and perfumes each bowl with a vibrant lift.

How to Make Creamy Chicken Tortilla Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it sizzle for 3–4 minutes until it turns translucent and aromatic. This is the start of a fragrant foundation that makes Creamy Chicken Tortilla Soup so irresistible.

Step 2: Add Peppers and Garlic

Stir in your garlic, red bell pepper, and green bell pepper. Cook these together for another 3 minutes—just enough time for the peppers to begin softening while the garlic releases its signature scent and flavor, weaving warmth through your kitchen.

Step 3: Spice Things Up

Now it’s time for the spices! Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat all those gorgeous veggies. You’ll start to notice the wonderful aroma that makes Creamy Chicken Tortilla Soup so uniquely comforting and craveable.

Step 4: Add Broth, Tomatoes, and Protein

Pour in the chicken broth and tip in the can of diced tomatoes with green chilies. Add the black beans, corn, and shredded chicken. Give everything a good stir and bring the mixture to a gentle boil. The soup already looks and smells amazing at this point!

Step 5: Simmer and Meld Flavors

Once boiling, reduce the heat and let it all simmer for 15 minutes. This step brings everyone together—veggies, chicken, and beans sharing their flavors with the savory, spiced broth and making your kitchen smell like pure happiness.

Step 6: Make It Creamy

To finish, stir in the heavy cream, softened cream cheese, and shredded cheddar cheese. Keep stirring until the cheeses have completely melted and the soup achieves that luxurious, creamy consistency we all love in Creamy Chicken Tortilla Soup.

Step 7: Brighten and Serve

Right before serving, squeeze in the juice of one lime and taste for seasoning. Adjust with a pinch more salt or pepper if you’d like. This last touch lifts the flavors, making each spoonful sing.

How to Serve Creamy Chicken Tortilla Soup

Garnishes

The crowning glory of every bowl is a handful of crispy tortilla strips. Sprinkle them generously over the top just before serving to keep them crunchy. A scatter of chopped cilantro adds fresh, herbal perfume and a colorful finishing touch to your Creamy Chicken Tortilla Soup.

Side Dishes

This soup is incredibly satisfying on its own, but you can round it out with a fluffy side of cilantro-lime rice, a warm slice of cornbread, or a crisp green salad. For a truly comforting meal, pair your Creamy Chicken Tortilla Soup with a cheesy quesadilla or a platter of sweet roasted plantains.

Creative Ways to Present

If you’re planning a gathering, serve the soup in wide mugs so guests can sip and savor easily. For fun, try a soup bar—set out all your favorite garnishes, from avocado cubes to sour cream dollops, and let everyone dress their own bowl of Creamy Chicken Tortilla Soup just the way they like it.

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature before transferring into airtight containers. Store in the fridge for up to 3 days—just keep the tortilla strips separate so they stay crispy for the next bowl.

Freezing

Creamy Chicken Tortilla Soup freezes beautifully, minus the garnishes. Pour cooled soup into freezer-safe containers, leaving a little space for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

For best results, reheat gently on the stovetop over medium heat, stirring often to restore that creamy, velvety consistency. Add a splash of broth or milk if it’s too thick, and top with fresh tortilla strips and cilantro before serving.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is a fantastic shortcut in Creamy Chicken Tortilla Soup. It’s tender, flavorful, and makes the recipe even quicker for busy nights.

Is it possible to make this soup dairy-free?

Yes, with a few tweaks. Substitute full-fat coconut milk for the heavy cream, use a dairy-free cream cheese, and opt for your favorite plant-based cheddar to keep the soup deliciously creamy and completely dairy-free.

How can I make Creamy Chicken Tortilla Soup spicier?

If you like extra heat, dice up a jalapeño or add a pinch of cayenne pepper along with the other spices. Adjust to your personal spice level for just the right amount of kick!

Can I use different beans or veggies?

Yes! Black beans are classic, but pinto or kidney beans work well too. Feel free to toss in additional veggies like zucchini, spinach, or mushrooms for a tailored twist on Creamy Chicken Tortilla Soup.

What’s the best way to keep tortilla strips crispy?

Store crunchy tortilla strips in a separate airtight bag or container and add them to each bowl just before serving. This guarantees that delightful crunch every time you enjoy your leftover soup.

Final Thoughts

I hope you’ll give Creamy Chicken Tortilla Soup a spot on your weekly menu! It’s a bowlful of color, comfort, and just-right spice that always brings people together. Grab a spoon and dig in—your cozy night just got a whole lot tastier.

Creamy Chicken Tortilla Soup Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish that is perfect for a cozy night in. Packed with tender chicken, beans, corn, and delicious spices, this soup is creamy, satisfying, and easy to make.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1 medium yellow onion (diced)
3 garlic cloves (minced)
1 red bell pepper (chopped)
1 green bell pepper (chopped)

Spices and Seasonings:

1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional Ingredients:

4 cups chicken broth
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans (drained and rinsed)
1 cup frozen corn
2 cups cooked and shredded chicken breast
1/2 cup heavy cream
4 oz cream cheese (softened)
1/2 cup shredded cheddar cheese
juice of 1 lime
crispy tortilla strips (for garnish)
chopped cilantro (optional, for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
Stir in garlic and bell peppers, cooking for another 3 minutes.
Add spices (cumin, chili powder, smoked paprika, salt, black pepper) and coat the vegetables.
Pour in chicken broth and diced tomatoes, then add beans, corn, and chicken. Bring to a boil, then simmer for 15 minutes.
Stir in heavy cream, cream cheese, and cheddar cheese until melted and creamy.
Finish with lime juice and adjust seasoning. Serve hot, topped with tortilla strips and cilantro.