Creamy Chicken Tortilla Soup

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!

Why We Love This Creamy Chicken Tortilla Soup Recipe

This chicken tortilla soup 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.

• Easy. You can use raw boneless, skinless chicken breasts and cook them directly in the soup, or you can add precooked chicken later on.
• Adaptable. Change up the spice level to suit your tastes. Omit the jalapeños if you’re not a fan of spice.
• Flavorful. Chicken broth, fire-roasted diced tomatoes and green chilies, chili powder, cumin, and smoked paprika add so much depth to this soup.

Variations on This Recipe for Creamy Chicken Tortilla Soup

There are so many ways to change up this creamy chicken soup recipe to suit your tastes and what you have on hand. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra veggies, like bell peppers, zucchini, or spinach.

And 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.

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How to Store and Reheat

Store leftover creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in individual portions in the microwave until warmed through.

How to Freeze

If you plan to freeze this creamy chicken tortilla 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 and stirring in cream.

Serving Suggestions

Serve this delicious and creamy soup with extra tortilla chips and a side of Mexican mac and cheese, homemade taquitos, avocado fries, avocado corn salsa, chilaquiles, or Mexican street corn pasta salad.

Wash it all down with a refreshing margarita or pineapple agua fresca for the kiddos.

More Tortilla Soup Recipes We Love

• Healthy Chicken Tortilla Soup
• Crockpot Chicken Tortilla Soup
• Instant Pot Chicken Tortilla Soup
• Beef Tortilla Soup

Recipe Card

Creamy Chicken Tortilla Soup Recipe

4.58 from 622 votes

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 8 bowls

Author: Becky Hardin

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Creamy Chicken Tortilla Soup is one of my favorite fall soup recipes. It's creamy, delicious, and filled with all of my favorite ingredients!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Dutch Oven

Ingredients 

1x2x3x

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
  

Video

Becky’s Tips

• Nutritional information does not include optional toppings.

Storage: Store creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1bowlCalories: 399kcalCarbohydrates: 29gProtein: 29gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 90mgSodium: 763mgPotassium: 1004mgFiber: 6gSugar: 5gVitamin A: 1064IUVitamin C: 24mgCalcium: 108mgIron: 4mg

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. 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.