Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is the ultimate cozy comfort food, perfect for busy weeknights with rich flavors and customizable toppings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Tex-Mex

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive oil For sautéing; can use canola or vegetable oil if preferred.
1/2 medium Onion, chopped Adds a flavor foundation; shallots can be a substitute.
1 can (28 oz) Crushed tomatoes Provides body and thickness; do not swap for other varieties as it affects texture.
1 can (10 oz) Rotel diced tomatoes with green chilies Offers spice and depth; can substitute with plain diced tomatoes plus green chilies.
1 cup Chicken broth Adds savory flavor; low-sodium can be a healthier option.
1 teaspoon Garlic powder Enhances flavor; fresh garlic can be substituted (1 clove).
1 teaspoon Smoked paprika Delivers a smoky flavor; regular paprika can be used for a milder taste.
1/2 tablespoon Chili powder For warmth; can omit or reduce for less heat.
1 can (12 oz) Corn, drained Adds sweetness and texture; fresh or frozen corn can be used.
1 can (14 oz) Black beans, drained & rinsed Provides protein and fiber; pinto beans can be a substitute.

For the Creaminess

1 cup Heavy cream Adds creaminess; can replace with cream cheese for a tangy flavor, but consider adding lime juice.
2 cups Cooked chicken Preferably rotisserie; leftover grilled or poached chicken works as well.

Seasoning

Salt & pepper To taste, essential for seasoning.

For Serving

Toppings (optional) Customize with tortilla strips, avocado, sour cream, or Tex-Mex cheese.

Equipment

Large soup pot

Method

Step‑by‑Step Instructions

Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat. Add ½ medium chopped onion and sauté for about 5-7 minutes, or until the onion turns translucent and lightly browned.
Once the onion is ready, stir in one 28 oz can of crushed tomatoes, one 10 oz can of Rotel diced tomatoes with green chilies, and 1 cup of chicken broth. Then, sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and ½ tablespoon of chili powder. Mix well, and let the ingredients come together, heating until bubbly—this should take about 3-5 minutes.
Next, add in one 12 oz can of drained corn and one 14 oz can of drained and rinsed black beans. Stir everything together until well combined. Increase the heat to bring the mixture to a gentle boil; watch for bubbles rising to the surface, indicating it’s time to move on to the next step!
Once boiling, reduce the heat, cover the pot, and let the soup simmer for 5 minutes. This allows the flavors of the Creamy Chicken Tortilla Soup to meld together beautifully.
While the soup simmers, take this time to prep your favorite toppings. Slice avocado, crumble tortilla strips, or prepare sour cream and Tex-Mex cheese.
Remove the lid and stir in 1 cup of heavy cream and 2 cups of cooked chicken (preferably rotisserie). Heat through for an additional 3-5 minutes, stirring gently until the chicken is warmed and the soup is creamy and luscious.
Taste the soup and season generously with salt and pepper according to your liking. Once perfectly seasoned, it’s time to serve!
Ladle the soup into bowls, and generously pile on your chosen toppings. The contrast of creamy, hearty soup with crispy tortilla strips and creamy avocado is utterly satisfying. Dig in and savor the warmth and comfort of your homemade Creamy Chicken Tortilla Soup!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Use full-fat cream for rich creaminess; low-fat alternatives may curdle. Adding fresh lime juice can brighten the richness. Can be meal prepped and stored for up to 3 days in the fridge or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!