Creamy Chicken Tortilla Soup Recipe

4.60 from 670 votes

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

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

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: Mexican

Servings: bowls

3 tbsp crushed corn tortilla chips store-bought or homemade
2 tbsp vegetable oil
1 yellow onion diced
2 jalapeño peppers diced
4 cloves garlic minced
6 cups low-sodium chicken broth
29 oz. fire-roasted diced tomatoes and green chilies such as Rotel (2 14.5-oz. cans)
11 oz. canned corn kernels (1 can)
14.5 oz. canned black beans rinsed and drained (1 can)
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
⅛ tsp 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, non-dairy works well too
kosher salt and freshly ground black pepper to taste

shredded Mexican blend cheese, corn tortilla chips, sour cream, chopped fresh cilantro, sliced avocado

Crush enough tortilla chips to make 3 tbsp and set aside.
3 tbsp crushed corn tortilla chips
Heat a Dutch oven over medium heat, and add the vegetable oil.
2 tbsp 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 oz. fire-roasted diced tomatoes and green chilies, 11 oz. canned corn kernels, 14.5 oz. canned black beans, 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, ⅛ tsp crushed red pepper flakes
If using chicken breasts, add them now, reduce the heat to low, and simmer for 20 minutes or until chicken is cooked through.
3 boneless, skinless chicken breasts
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

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, sliced avocado
Serve a wedge of lime and a few slices of avocado.