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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 soup recipe is perfect for any night of the week, and it's so easy to save and reheat later!

Creamy Chicken Tortilla Soup

Course: Soup
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 331kcal
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!
Print Recipe

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!

Video

Nutrition

Calories: 331kcal | Carbohydrates: 23g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 413mg | Potassium: 849mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 18.4mg | Calcium: 93mg | Iron: 3.3mg