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This creamy chicken tortilla soup is one of my favorite fall soup recipes! It’s creamy, delicious, and 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!
My creamy chicken tortilla soup is so good! I make it on the stove, so there’s no need for a crockpot or Instant Pot to complicate things. Chicken broth, fire-roasted diced tomatoes and green chilies, chili powder, cumin, and smoked paprika add so much depth to this soup. Plus, I love the extra creamy texture of this recipe compared to regular chicken tortilla soup.
What’s in This Creamy Chicken Tortilla Soup Recipe?
- Tortilla Chips: Crushed tortilla chips help thicken up this rich and creamy soup.
- Onion + Garlic: Create a savory base of flavor for the soup.
- Jalapeño Peppers: Add a delightful spice to the soup.
- Broth: Low-sodium chicken broth creates a rich and flavorful base for the soup. Vegetable broth also works.
- Fire-Roasted Diced Tomatoes and Green Chilies: Add bright acidity and a little extra spice.
- Corn: I used canned corn to add a touch of sweetness, but fresh or frozen also works well.
- Black Beans: Add creaminess to the soup. If you don’t have black beans or don’t like them, feel free to use other beans, such as pink kidney beans or pinto beans!
- Spices: Chili powder, cumin, smoked paprika, crushed red pepper flakes, salt, and pepper enhance the flavor of the soup.
- Chicken: I used boneless, skinless chicken breasts in this recipe, but you can also use leftover cooked chicken if you have any.
- Limes: Add freshness to the soup.
- Heavy Cream: Makes the soup extra rich and creamy.
Tips for Success
- You can also add extra veggies, like bell peppers, zucchini, or spinach.
- If you can’t find smoked paprika, you can use regular paprika or try adding a pinch of ground chipotle chili powder to get that smoky flavor.
- The cream should help to thicken up this soup, but if you’re still longing for an even creamier texture, keep simmering the soup to reduce and thicken it. You can also try adding a few cubes of cream cheese!
- If you find this soup to be too spicy for your tastes, you can omit the jalapeños, use mild diced tomatoes and green chilies, and skip adding any crushed red pepper flakes.
How to Store and Reheat
Store leftover creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days. If you plan to freeze this soup, I recommend leaving out the heavy cream until you are ready to serve. Freeze the soup (without heavy cream) in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat or in individual portions in the microwave until warmed through, then stir in the cream.
Serving Suggestions
I like to serve this creamy chicken tortilla soup with extra tortilla chips, sliced avocado, cheddar cheese, and sour cream on top. My favorite way to wash it all down is with a refreshing margarita or pineapple agua fresca for the kiddos.
5-Star Review
“My family LOVED this soup. It’s hard to find something everyone can agree on and this was a home run!” – Shawna Modrich
Creamy Chicken Tortilla Soup Recipe
Equipment
- Dutch Oven
Ingredients
For the Soup
- 3 tablespoons crushed corn tortilla chips
- 2 tablespoons vegetable oil
- 1 yellow onion diced
- 2 jalapeño peppers diced
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth
- 29 ounces fire-roasted diced tomatoes and green chilies such as Rotel (2 (14.5-ounce) cans)
- 11 ounces canned corn kernels (1 can)
- 14.5 ounces canned black beans rinsed and drained (1 can)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ⅛ teaspoon crushed red pepper flakes optional, for extra spice
- 3 boneless, skinless chicken breasts or 3 cups cubed cooked chicken
- 2 limes 1 juiced and 1 cut into wedges
- 1 cup heavy cream room temperature
- Kosher salt and freshly ground black pepper to taste
Optional Toppings
- Shredded Mexican blend cheese
- Corn tortilla chips or strips
- Sour cream
- Chopped fresh cilantro
- Sliced avocado
Instructions
For the Soup
- Crush enough tortilla chips to make 3 tablespoons and set aside.3 tablespoons crushed corn tortilla chips
- Heat a Dutch oven over medium heat, and add the vegetable oil.2 tablespoons vegetable oil
- Add onions and cook 3 minutes or until softened and translucent.1 yellow onion
- Add the jalapeños and cook an additional 1 minute.2 jalapeño peppers
- Add garlic and cook 30 seconds.4 cloves garlic
- Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper, and crushed corn tortilla chips.6 cups low-sodium chicken broth, 29 ounces fire-roasted diced tomatoes and green chilies, 11 ounces canned corn kernels, 14.5 ounces canned black beans, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ⅛ teaspoon crushed red pepper flakes
- If using chicken breasts, add them now and reduce the heat to low.3 boneless, skinless chicken breasts
- 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.2 limes, 1 cup heavy cream, Kosher salt and freshly ground black pepper
To Serve
- Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro.Shredded Mexican blend cheese, Corn tortilla chips, Sour cream, Chopped fresh cilantro
- Serve a wedge of lime and a few slices of avocado.Sliced avocado
Becky’s Tips
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Creamy Chicken Tortilla Soup Step by Step
Sauté the Veggies: Crush enough tortilla chips to make 3 tablespoons and set aside. Heat a Dutch oven over medium heat, and add 2 tablespoons of vegetable oil. Add 1 diced yellow onion and cook for 3 minutes or until softened and translucent. Add 2 diced jalapeños and cook for an additional 1 minute, then add 4 cloves of minced garlic and cook for 30 seconds.
Cook the Soup: Pour in 6 cups of low-sodium chicken broth, 29 ounces (2 cans) of fire-roasted diced tomatoes and green chilies, 11 ounces (1 can) of corn kernels, 14.5 ounces (1 can) of black beans, 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, ⅛ teaspoon of crushed red pepper flakes, and the 3 tablespoons of crushed corn tortilla chips.
Cook the Chicken: If using raw chicken breasts, add them now and reduce the heat to low. Simmer for 20 minutes, or until chicken is cooked through.
Shred the Chicken: Remove the 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 the Cream: Add the juice of 2 limes and 1 cup of heavy cream. Stir well and season with salt and pepper. Cook until heated through.
Serve the Soup: Ladle the 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.
One of my very favorite soups! I make a double batch & add poblano, red peppers & jalapeños.
This has always been my favorite soup to go to. I admitted the jalapeños and the red pepper and I use rotelle which made it kind of spicy.. It is still a five rating star soup. I make extra take pass out to my family on cold days in Chicago! Thank you so much. We really appreciate this.
So glad you like it!
Perfect rainy-day soup. I made it this morning pretty much as written although i added diced red and green bell peppers and sauteed them with the onions. I also omitted the heavy cream as I may want to freeze some of it. Stirred sour cream and lime juice in each serving. Thank you for this incredible soup.
Found this recipe years ago while looking for chicken tortilla soup recipes, and I’ve never tried another one since. Every person I’ve made this for also agrees that it’s the best chicken tortilla soup they’ve had. I made this (again) tonight, and figured I’m long since overdue to give a five star rating to a recipe that has been a fall and winter staple for me since at least 2020!
Do you drain the tomatoes and corn?
We only drained the beans!
Made a double batch for the cold spell coming through. We’ll be eating on it all week!
The BEST chicken tortilla soup I’ve ever made or had. The flavors are amazing! I love it with avocado & siete lime flavored chips. Thank you for sharing this recipe!!
We’re so happy to hear that, Ash!
Hi.
Do you have a crock pot version?
Hi Mary, we have this crockpot chicken tortilla soup recipe (click here)!
Thank you so much for this option. Could I add the ingredients to make it a creamy version?
I would think so!
This soup was soooo good. The taste was amazing. My family loved it. I added a little bit more of some ingredients and less of others. Thank you for a great recipe
So glad you enjoyed this recipe, Angela!
My family LOVED this soup. It’s hard to find something everyone can agree on and this was a home run! A couple of changes I made (out of necessity) I used granulated chicken broth and made me own broth. I also used freeze dried garlic. I also didn’t have chili powder but that was ok. There was just enough heat without. I’ll absolutely make this again!