Creamy Chicken Tortilla Soup

Why You’ll Love This Recipe

Creamy Chicken Tortilla Soup is a comforting, flavor-packed dish that combines tender shredded chicken, hearty beans, and sweet corn in a creamy, spiced broth. Topped with crispy tortilla strips and your favorite garnishes, it’s a satisfying meal perfect for chilly nights or casual gatherings. The balance of creaminess, spice, and crunch makes it an irresistible choice for soup lovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chickenoniongarlicolive oilchicken brothcanned diced tomatoes with green chiliesblack beans (rinsed and drained)corn (frozen or canned)cream cheeseheavy creamchili powderground cuminpaprikasaltblack pepperlime juicecorn tortillasvegetable oil (for frying)toppings: shredded cheese, sour cream, avocado, cilantro

directions

Heat olive oil in a large pot over medium heat. Add chopped onions and cook until soft, about 5 minutes. Add minced garlic and cook for another 1-2 minutes.

Stir in chili powder, cumin, paprika, salt, and pepper, allowing the spices to bloom.

Pour in chicken broth and diced tomatoes with green chilies. Bring to a simmer.

Add shredded chicken, black beans, and corn. Stir and cook for 5-7 minutes until heated through.

Reduce heat and add cream cheese, stirring until melted and fully incorporated.

Stir in heavy cream and lime juice. Simmer for 5 more minutes, then adjust seasoning if needed.

Meanwhile, slice corn tortillas into strips. Heat vegetable oil in a skillet and fry tortilla strips until golden and crispy. Drain on paper towels.

Ladle soup into bowls and top with tortilla strips and your favorite garnishes.

Servings and timing

This recipe serves 6.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Use rotisserie chicken for convenience.

Add chopped jalapeños for extra heat.

Swap cream cheese for a dairy-free alternative to make it lactose-free.

Use crushed tortilla chips instead of frying your own strips.

Stir in cooked rice for added bulk and texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove over medium heat, stirring often to maintain the creamy consistency.You can freeze the soup for up to 2 months, but add cream and toppings fresh after thawing.

FAQs

Can I make this soup in a slow cooker?

Yes, combine all ingredients except dairy and tortillas in a slow cooker and cook on low for 6 hours. Stir in dairy at the end.

Can I use milk instead of heavy cream?

Yes, but the soup will be thinner and less rich. Whole milk works best.

Is this soup spicy?

It has a mild to moderate heat. Adjust the spice by adding or reducing chili powder or green chilies.

Can I make it vegetarian?

Yes, use vegetable broth and replace chicken with extra beans or veggies.

How do I thicken the soup more?

Simmer longer or add a slurry of cornstarch and water.

What kind of cream cheese should I use?

Regular block-style cream cheese works best for a smooth consistency.

Can I make it gluten-free?

Yes, ensure all canned ingredients and broth are labeled gluten-free.

What’s the best way to shred chicken?

Use two forks or a hand mixer while the chicken is still warm for easy shredding.

How do I store the tortilla strips?

Keep them in an airtight container at room temperature for up to 2 days.

Can I add vegetables?

Absolutely—bell peppers, zucchini, or spinach make great additions.

Conclusion

Creamy Chicken Tortilla Soup is a comforting and customizable dish that brings together bold flavors, creamy textures, and crispy toppings. Whether you’re cooking for your family or hosting guests, this soup delivers warmth and satisfaction in every spoonful. It’s an easy-to-make, crowd-pleasing favorite you’ll want to enjoy again and again.

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