Creamy Chicken Tortilla Soup is one of my favorite fall soup recipes. It’s creamy, it’s delicious, and it’s filled with all of my favorite Tex-Mex ingredients. This easy tortilla soup recipe is perfect for any night of the week, and it’s so easy to save and reheat later!
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Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is one of the best soups ever! Make a batch of this hearty soup for simple dinners that everyone will love!
I love Chicken Tortilla Soup! It’s definitely a classic if you ask me, and it’s one of my favorite soups to make when it starts to get chilly outside. It’s filled with all of my favorite Tex-Mex ingredients, like cheese, beans, corns, tomatoes, and so much more.
I’ve made an Instant Pot Chicken Tortilla Soup and a Healthy Slow Cooker Chicken Tortilla Soup, but I think it’s about time I share a regular stove top recipe!
This Creamy Chicken Tortilla Soup recipe is SO good. It’s made on the stove, so if you don’t have slow cookers and instant pots, don’t worry! I love the extra creamy texture of this recipe compared to regular chicken tortilla soup.
It really adds something special and brings the flavor up a notch. It just makes this bowl of soup that much more comforting on a cold day!
Make this soup for dinner any night of the week and everyone will love it. Save any extra soup in to reheat later!
This easy Creamy Chicken Tortilla Soup has all of the Tex-Mex flavors you love mixed into one creamy, dreamy soup recipe that is perfect for fall and winter!
What’s in Chicken Tortilla Soup
This easy chicken tortilla soup recipe has allllll of my favorite things. I’m a big fan of Mexican and Tex-Mex dishes, so of course this soup is a favorite. It’s loaded with everything I’d put in tacos or burritos, but in soup form!
Recipe Ingredients:
- Chicken Stock
- Black Beans
- Onions
- Garlic
- Jalapeno
- Chicken
- Jalapenos
- Diced Tomatoes
- Corn
- Heavy Cream
In addition to those tasty ingredients, there are plenty of spices to add flavor, tortilla strips to add that crunch, and lots of extra toppings for serving (shredded cheese, sour cream, and avocado)!
How to Make Creamy Chicken Tortilla Soup
Make this delicious soup recipe with ease! Making Chicken Tortilla Soup is a simple process, easy enough to make any time. You can even make it ahead if time during weekend meal prep, and refrigerate it for later in the week.
Be sure to see the recipe card below for full ingredients & instructions!
- Crush tortilla chips and chop up veggies according to the ingredient list, & set aside.
- Heat vegetable oil in dutch oven over medium heat.
- Add onions to the pot and cook 3 minutes, then add jalapenos and cook for 1 more minute, then add garlic and cook for 30 more seconds.
- Pour in chicken broth, corn, beans, tomatoes, crushed tortilla chips, & spices and reduce heat.
- Place whole chicken breasts into the pot and let the soup simmer for 20 minutes (chicken will cook through during this time).
- Remove the chicken breasts from the pot and shred the meat, then return shredded chicken to the pot.
- Stir in the lime juice and heavy cream, and cook until fully heated through.
When ready to serve, just make a big bowl and add in your favorite toppings. We love using shredded cheese, tortilla strips, sour cream, and avocado!
Is chicken tortilla soup healthy?
This easy creamy chicken tortilla soup is relatively good for you. Healthy means something different to everyone, but it’s filled with veggies, beans, and chicken so it is a nice whole meal. It’s also not too bad calorie-wise.
However, if you really want a healthy version, check out our Healthy Chicken Tortilla Soup Recipe instead!
How do you make chicken tortilla soup creamy?
There’s no water in this recipe to thin things out. We’re just using chicken stock for the liquid, which really adds a nice thickness to the soup. At the end, stir in heavy cream to really add in the creamy texture!
Easy Chicken Tortilla Soup
Make this Creamy Chicken Tortilla Soup your new go-to soup recipe this fall and winter season! It’s so creamy and so absolutely delicious. Make a batch of it so you can grab it and reheat it any time you’re craving this tasty soup.
More Chicken Soup Recipes
If you like this chicken tortilla soup below, be sure to check out these other soup recipes we love!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Creamy Chicken Tortilla Soup
Ingredients
For the Soup
- 2 tablespoon vegetable oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 jalapenos diced
- 6 cups low-sodium chicken stock
- 2 14.5 ounce fire roasted diced tomatoes w/green chilies
- 1 11 ounce can corn
- 1 14.5 ounce can black beans, rinsed & drained
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/8 teaspoon crushed red pepper red pepper flakes, optional
- 3 tablespoons crushed corn tortilla chips
- 3 chicken breasts or 3 cups cubed rotisserie chicken meat
- 2 limes; 1 juiced and 1 cut into wedges for serving
- 1 cup heavy cream
- kosher or sea salt to taste
- freshly ground black pepper to taste
For Serving:
- Favorite shredded Mexican cheese
- Corn tortilla chips or strips
- Sour cream
- Fresh cilantro chopped
- Fresh avocado slices
- Lime wedges
- Jalapeno slices
Instructions
For the Soup:
- Crush enough tortilla chips to make 3 tablespoons and set aside.
- Heat a Dutch oven over medium heat, and add the vegetable oil.
- Add onions and cook 3 minutes or until softened and translucent.
- Add jalapenos and cook an additional 1-minute.
- Add garlic and cook 30 seconds.
- Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper and crushed corn tortilla chips.
- If using chicken breasts, add them now and reduce the heat to low.
- Simmer for 20 minutes or until chicken is cooked through.
- Remove chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)
- Add lime juice and heavy cream. Stir well and season with salt & pepper. Cook until heated through.
To Serve:
- Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro.
- Serve a wedge of lime and a few slices of avocado.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Seriously the best recipe ever! We’re obsess with this! We use Fritos instead for chips but it’s absolutely perfect! Definitely worth trying.
Thanks for sharing, Paige!
This dish blew me away. Saying it’s Packed with flavor doesn’t really do it justice. I followed recipe to the letter except for the red pepper flakes. Service with a dollar of sour cream, tortilla strips and cheese. It was scrumptious! Thank you for a truly outstanding recipe.
Thanks for stopping by and sharing, Diana!
Tastes good, but is definitely runny. If you’re expecting it to be creamy or thick, you may be disappointed. I put 2 whole cups of heavy cream and used cornstarch and it was still very runny. If you want it to be thick, I’d recommend using much less liquid and using cornstarch or another thickener.
I am sorry it didn’t quite work out for you, Maddie!
I made this recope with just a few minor tweaks, it has been an absolute favorite!!! Thank you so much for sharing!!
Thanks for stopping by, Laura!
Great recipe, turned out perfect
Thanks for sharing, Kiki!
Great and easy recipe! It was a big hit! Thank you!!!
Thanks for stopping by, Sonya!
Thanks Becky!! Made this soup last week and it turned out wonderful everyone loved it. It has now been requested by family again (tonight). I did not have fresh Jalopy peppers so I used green bell pepper and a 2/3 cup of Roasted Green Chiles medium heat. Left out the crushed red pepper because the wife is Scotch and to her Ketchup is hot sauce. This will be on my soup rotation from now on.
That’s great. Thanks for sharing, Jeff!
This soup recipe is awesome! I made it 2 nights ago and we still have plenty left to save and freeze for another time. I followed the recipe accordingly with only a few changes. I boiled my chicken separately in broth then shredded and added to the soup. I used 1/2 block of cream cheese and 1/2 cup of Mexican blend shredded cheese instead of the heavy cream. I added 2 tablespoons of sugar (to help cut some acidity of the tomatoes) and used a chili-lime seasoning in place of the salt. All I know is, my husband has been a happy camper since I made this soup and told me it was better than the one had tried at the restaurant O’Charley’s. I’m NEVER getting rid of this recipe! Love it!
That’s great, Vicki!!
We really liked the flavor but thought with 7 cups of liquid, it was too watery. Next time I might use 4 cups of broth and 1 cup of cream. I also think it would have been clearer to just say three cooked chicken breasts, shredded, to start with rather than having them cooked in the pan, pulled out and then shredded.
Thanks for sharing, Helen!
I made this soup and it was delicious! Do you have any suggestions on how to make this a tad thicker?
You can try adding a thickening agent, such as cornstarch!