Creamy Chicken Tortilla Soup Recipe

Creamy Mexican chicken tortilla soup in a pot with wooden spoons.

Creamy Chicken Tortilla Soup Recipe

Course: Soup

Cuisine: Mexican

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 399kcal

Author: Becky Hardin

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.

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

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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

Video

Notes

If you don’t have chicken breast, you can use chicken thighs. Be sure to use boneless, skinless thighs.
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!
Make sure the heavy cream is at room temperature and the soup is off the flame to avoid curdling the cream.
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.

Nutrition