Creamy Chicken Tortilla Soup: Easy & Flavorful Dinner Recipe
If you are searching for a hearty and comforting soup that is easy to make and loaded with flavor, look no further than Creamy Chicken Tortilla Soup. This classic Tex-Mex inspired recipe brings together tender chicken, creamy broth, and zesty spices, all topped with crispy tortilla strips. Perfect for cold evenings or a busy weeknight dinner, this soup will warm you up and satisfy your cravings.
You’ll learn how to make the best Creamy Chicken Tortilla Soup from scratch, get tips for variations, and discover the best toppings to make your soup extra delicious. Let’s get started!
Why You’ll Love Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup has become a favorite among families for its comforting texture and bold flavors. Here are some reasons why you’ll love this soup:
- Easy to Make: Uses pantry staples and simple steps.
- One-Pot Meal: Less cleanup and more flavor.
- Customizable: Adjust spice, toppings, and add-ins to suit your taste.
- Protein-Packed: Loaded with chicken and beans for a filling meal.
Ingredients for Creamy Chicken Tortilla Soup
Gather these ingredients to make your soup rich and flavorful:
Main Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup heavy cream or half-and-half
- 1/2 cup cream cheese, softened and cubed
- Salt and black pepper to taste
- Juice of 1 lime
For Serving
- Homemade or store-bought tortilla strips or crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro, chopped
- Sliced avocado
- Sour cream
- Diced red onion
How to Make Creamy Chicken Tortilla Soup
Step 1: Prepare the Base
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, bell pepper, and jalapeño. Cook for 3-4 minutes until vegetables are softened and fragrant. Stir in minced garlic, cumin, chili powder, smoked paprika, and oregano. Sauté for another minute until the spices are well mixed and aromatic.
Step 2: Add Liquids and Simmer
Pour in the diced tomatoes with green chilies and chicken broth. Mix well, scraping the bottom of the pot to loosen any browned bits. Add the black beans, corn, and shredded chicken. Bring the mixture to a gentle boil, then reduce heat and let simmer for about 10 minutes to blend the flavors.
Step 3: Make It Creamy
Reduce the heat to low. Add the cream cheese and stir until fully melted and combined. Slowly pour in the heavy cream, stirring constantly. Simmer for another 5 minutes, making sure the soup does not boil (to prevent curdling). Taste and season with salt, black pepper, and lime juice.
Step 4: Prepare the Tortilla Strips
For homemade tortilla strips, cut corn tortillas into thin strips. Heat a small amount of oil in a skillet over medium heat. Fry the strips in batches until golden and crispy, then drain on paper towels and lightly salt. You can also use store-bought tortilla chips for convenience.
Step 5: Serve and Enjoy
Ladle the creamy chicken tortilla soup into bowls. Top with crispy tortilla strips, shredded cheese, fresh cilantro, avocado slices, a dollop of sour cream, and diced red onion. Serve hot and enjoy with a squeeze of extra lime juice if desired.
Tips for the Best Creamy Chicken Tortilla Soup
- Rotisserie Chicken: Using store-bought rotisserie chicken saves time and adds a deep, roasted flavor to your soup.
- Cream Cheese: Make sure the cream cheese is at room temperature and cubed for easier melting and a smooth, creamy texture.
- Vegetarian Variation: Swap chicken for additional beans and use vegetable broth for a meatless version.
- Spice Level: Adjust the amount of jalapeño or add a pinch of cayenne for more heat, or omit for a milder soup.
- Thickening: If you like your soup thicker, stir in a slurry of cornstarch and water at the end and simmer until thickened.
Topping Ideas for Chicken Tortilla Soup
The toppings make this soup extra special. Here are some of the best ways to add flavor and crunch:
- Tortilla Strips: Essential for that classic crunch.
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend.
- Sour Cream: Adds a cool, tangy finish.
- Avocado: Creamy texture and healthy fats.
- Cilantro: Fresh, bright flavor.
- Pickled Jalapeños: For extra kick.
- Hot Sauce: A dash for those who love spice.
Mix and match your favorite toppings for a personalized bowl every time.
Storage and Reheating
Creamy Chicken Tortilla Soup stores well in the refrigerator for up to 3 days. Let the soup cool, then transfer to an airtight container. When reheating, do so gently over low heat to prevent the dairy from separating.
For freezing, leave out the cream and cream cheese until reheating. Add them after thawing and reheating the soup base for best texture.
Frequently Asked Questions (FAQ)
Can I use leftover cooked chicken?
Yes, using leftover cooked chicken or rotisserie chicken is perfect for this recipe. Simply shred or chop it and add to the soup.
Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables and spices first, then transfer everything except the cream and cream cheese to the slow cooker. Cook on low for 4-6 hours. Stir in the cream and cream cheese in the last 30 minutes.
How do I make the soup dairy-free?
For a dairy-free version, substitute the cream cheese and heavy cream with canned coconut milk or a dairy-free alternative. The soup will still be creamy and delicious.
What kind of tortillas should I use for the strips?
Corn tortillas give the most authentic flavor and crispiness. You can use flour tortillas, but they will have a slightly different texture.
Can I make this soup ahead of time?
Yes, you can make the soup a day ahead. Store in the refrigerator without toppings, and reheat gently before serving. Add toppings right before eating.
How do I thicken the soup if it’s too thin?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, and stir into the simmering soup until it reaches your desired thickness.
Creamy Chicken Tortilla Soup
This hearty, comforting Tex-Mex inspired soup features tender chicken, creamy broth, and zesty spices, all topped with crispy tortilla strips. Easy to make in one pot and perfect for busy weeknights or cold evenings.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup heavy cream or half-and-half
- 1/2 cup cream cheese, softened and cubed
- Salt and black pepper, to taste
- Juice of 1 lime
For Serving:
- Tortilla strips or crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro, chopped
- Sliced avocado
- Sour cream
- Diced red onion
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and jalapeño. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
- Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute until spices are aromatic.
- Add diced tomatoes with green chilies and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Add black beans, corn, and shredded chicken. Bring to a gentle boil, then reduce heat and let simmer for 10 minutes to blend flavors.
- Lower the heat to low. Add cream cheese and stir until melted and fully combined. Gradually pour in heavy cream, stirring constantly. Simmer for 5 more minutes, ensuring the soup does not boil.
- Season with salt, black pepper, and lime juice to taste.
- For homemade tortilla strips, cut corn tortillas into thin strips and fry in oil over medium heat until golden and crispy. Drain on paper towels and lightly salt. (Store-bought tortilla chips can be used for convenience.)
- Ladle soup into bowls and top with tortilla strips, shredded cheese, cilantro, avocado, sour cream, and diced red onion as desired. Serve hot with extra lime wedges.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Ensure cream cheese is at room temperature and cubed for smooth melting.
- For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in at the end, simmering until thickened.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 545Total Fat: 39gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 109mgSodium: 608mgCarbohydrates: 29gFiber: 7gSugar: 6gProtein: 25g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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