Creamy Chicken Tortilla Soup Recipe
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If you’ve been on the hunt for a comforting, flavorful bowl that feels like a warm hug on a chilly day, this Creamy Chicken Tortilla Soup Recipe is exactly what you need. With its luscious creamy texture, tender shredded chicken, and a perfect blend of spices that bring a mild kick to your palate, this soup combines the heartiness of a classic chicken soup with the bright, bold flavors of tortilla soup. It’s an easy-to-make, satisfying meal that transforms simple ingredients into a celebration of taste and warmth—ready in just about 30 minutes and guaranteed to become a beloved favorite in your kitchen.
Ingredients You’ll Need
To make this Creamy Chicken Tortilla Soup Recipe, you’ll gather straightforward ingredients that each play an essential role, contributing to the texture, richness, and vibrant flavors of the dish. From the savory spices that awaken your senses to the creamy elements that make every spoonful irresistible, every component adds something special.
- Olive oil: Provides the perfect base for sautéing onion and garlic, delivering rich flavor with a light touch.
- Small onion, diced: Adds a subtle sweetness and delicate bite once softened.
- Garlic cloves, minced: Injects a fragrant depth that’s essential in Mexican-inspired soups.
- Jalapeño, seeded and diced (optional): Offers a gentle heat that lifts the soup’s overall flavor without overwhelming it.
- Chili powder: Brings that smoky warmth quintessential to tortilla soup traditions.
- Cumin: Adds an earthy undertone that beautifully harmonizes the spices.
- Paprika: Lends a touch of subtle smokiness and vibrant color.
- Salt and black pepper: Essential seasonings that balance and enhance every ingredient.
- Diced tomatoes with green chilies (10 oz can): Introduces tanginess and a hint of spice that forms the soup’s flavorful base.
- Chicken broth: The soul of the soup, providing a savory liquid foundation.
- Shredded cooked chicken: The hearty protein element; rotisserie chicken is a time-saving option bursting with flavor.
- Black beans, drained and rinsed: Contribute texture, fiber, and an earthy note that enhances the soup.
- Corn (frozen or canned): Adds a burst of sweetness for contrast and balance.
- Cream cheese, softened and cubed: The secret behind the ultra-creamy texture we all crave.
- Heavy cream or half-and-half: Enriches the soup’s consistency and adds that silky finish.
- Shredded cheddar or Mexican cheese blend: Melts beautifully to deepen the cheesy, creamy experience.
- Crispy tortilla strips: Offer crunchy contrast and authentic tortilla soup flair.
- Fresh cilantro, chopped: Brightens the soup with herbal freshness.
- Avocado, diced: Adds creamy, cool bites that pair wonderfully with the warm soup.
- Sour cream or Greek yogurt: Provides a tangy creaminess that’s perfect for topping.
- Lime wedges: Bring a vibrant splash of citrus to brighten every spoonful.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Then add diced onion, minced garlic, and jalapeño if you want that gentle heat. Cook these until softened and fragrant—about 3 to 4 minutes. This step builds a flavorful base that infuses the entire soup with savory goodness.
Step 2: Add the Spices
Next, sprinkle in chili powder, cumin, paprika, salt, and black pepper. Stir the mixture and let it cook for about 30 seconds so the spices can toast slightly and release their rich aromas, which really elevate the soup’s character.
Step 3: Combine the Main Ingredients
Pour in the canned diced tomatoes with green chilies, chicken broth, shredded chicken, black beans, and corn. Give everything a good stir to combine. These ingredients form the hearty core of your soup, balancing protein, vegetables, and heat perfectly.
Step 4: Simmer to Blend Flavors
Bring the soup to a gentle simmer and let it cook for 10 minutes, stirring occasionally. This simmer allows all the flavors to marry beautifully while keeping the chicken tender and the beans and corn heated through.
Step 5: Stir in the Cream Cheese
Turn the heat down to low and add your softened cream cheese cubes. Stir them into the soup until completely melted and seamlessly blended, giving the soup its iconic creamy texture that defines this recipe.
Step 6: Finish with Cream and Cheese
Finally, pour in the heavy cream (or half-and-half) and fold in the shredded cheese. Stir continuously until the cheese melts and the soup is luxuriously smooth and creamy—this is where this Creamy Chicken Tortilla Soup Recipe really shines.
Step 7: Serve and Enjoy
Ladle the steaming soup into bowls and get ready for the fun part—the toppings! This is where you add personality, texture, and freshness to your soup.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
Top your soup generously with crispy tortilla strips for that essential crunch, fresh chopped cilantro for brightness, diced avocado for creamy cool contrast, a dollop of tangy sour cream or Greek yogurt, and a squeeze of fresh lime juice to awaken all the flavors. These garnishes transform your bowl into a sensory delight.
Side Dishes
This soup is hearty on its own, but pairing it with warm cornbread or a side of grilled Mexican street corn can elevate your meal even more. A crisp, simple green salad with lime vinaigrette would also be a refreshing companion that balances the creamy richness of the soup.
Creative Ways to Present
For a festive touch, serve the soup in hollowed-out mini bell peppers or small bread bowls for a fun presentation. You can also arrange a “build-your-own topping” bar for guests, letting everyone customize their bowls with extra cheese, jalapeño slices, radishes, or hot sauce.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers even more delicious. Just be sure to cool it before sealing the container to keep it fresh.
Freezing
You can freeze this soup for up to 2 months. It’s best to freeze before adding the cream and cheese to maintain the best texture. When ready to enjoy, thaw overnight in the fridge and then add the dairy components when reheating.
Reheating
Reheat gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth or cream if the soup becomes too thick. Taste and adjust seasonings for brightness before serving.
FAQs
Can I make this soup dairy-free?
Absolutely! You can substitute the cream cheese and heavy cream with coconut milk or a dairy-free cream alternative, and skip the shredded cheese or use a plant-based version to keep it creamy yet dairy-free.
Is rotisserie chicken necessary?
Not at all! Rotisserie chicken is a great shortcut for flavor and convenience, but you can use any cooked shredded chicken or even cook raw chicken in the broth for a bit longer before adding the dairy.
Can this soup be spicy?
Yes! The jalapeño and green chilies add mild heat, but if you’re craving more spice, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce when cooking or serving.
What can I use instead of tortilla strips?
Tortilla strips add crunch, but crushed tortilla chips, crumbled corn chips, or even crispy baked wonton strips work beautifully as alternatives for that satisfying texture contrast.
How thick should the soup be?
This soup is creamy but still spoonable—think velvety and smooth but not too thick like a stew. Adjust the thickness by adding more chicken broth or cream to reach your preferred consistency.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe is a joyous combination of comforting creaminess and vibrant Mexican-inspired flavors that’s sure to become a staple in your recipe collection. Whether for a cozy family dinner or a casual gathering with friends, it’s easy to make and endlessly satisfying. Give it a try, and get ready to fall in love with a soup that warms you up from the inside out!
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Creamy Chicken Tortilla Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Creamy Chicken Tortilla Soup is a comforting, flavorful dish combining shredded chicken, black beans, corn, and tomatoes with green chilies in a rich, cheesy broth. Enhanced with warming spices and fresh toppings like avocado, cilantro, and crispy tortilla strips, it’s a hearty meal perfect for any night, ready in just 30 minutes.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great!)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar or Mexican cheese blend
Toppings
- Crispy tortilla strips
- Fresh cilantro, chopped
- Avocado, diced
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Heat oil and sauté aromatics: In a large pot, heat olive oil over medium heat until shimmering. Add diced onion, minced garlic, and diced jalapeño (if using), cooking for 3-4 minutes until softened and fragrant.
- Add spices: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for another 30 seconds to toast the spices and deepen their flavor.
- Add liquids and main ingredients: Pour in the canned diced tomatoes with green chilies, chicken broth, shredded cooked chicken, black beans, and corn. Stir to combine.
- Simmer soup: Bring the mixture to a simmer over medium heat. Let it cook for 10 minutes, stirring occasionally to incorporate flavors and warm the ingredients thoroughly.
- Incorporate cream cheese: Reduce heat to low. Add the softened cream cheese cubes and stir continuously until fully melted and the soup becomes creamy.
- Add cream and cheese: Pour in the heavy cream and stir in the shredded cheddar or Mexican cheese blend until melted and the soup is smooth and rich.
- Serve and garnish: Ladle the hot soup into bowls and top each serving with crispy tortilla strips, freshly chopped cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and a squeeze of lime.
- Enjoy: Serve immediately while hot for a comforting, flavorful meal.
Notes
- For a spicier kick, do not seed the jalapeño or add extra chili powder.
- Rotisserie chicken is a convenient shortcut but cooked chicken breast or thighs work equally well.
- Use half-and-half instead of heavy cream for a lighter version.
- Leftover soup stores well in the refrigerator for up to 3 days.
- Make sure to add the cream cheese slowly to prevent curdling and ensure a silky texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
