There’s something magical about a big bowl of this creamy chicken tortilla soup. It’s hearty, flavorful, and packed with wholesome ingredients that warm you from the inside out. The shredded chicken is tender, the broth is rich and creamy, and the toppings add the perfect crunch.
I first discovered creamy chicken tortilla soup on a chilly autumn night when I was trying to recreate the flavors of my favorite Tex-Mex restaurant at home.
I didn’t want something too brothy or too heavy.
I was craving creamy comfort with just enough spice to keep things interesting.
After a few test batches and lots of tortilla chips later, I landed on this version and it’s been in my regular dinner rotation ever since.
My family now asks for it anytime the weather dips below 70 degrees, and I’m always happy to oblige!
Why You’ll Love This
1. It’s the perfect comfort food.
The creamy texture mixed with spices and tender chicken makes this soup feel like a warm hug in a bowl. It’s cozy, satisfying, and just a little indulgent without being overly heavy.
2. Packed with bold, fresh flavors.
From smoky chili powder and cumin to the sweetness of corn and zingy lime, every bite bursts with flavor. The soup balances creaminess with spice so well, making it irresistible.
3. A one-pot wonder.
This entire recipe comes together in a single pot, which means fewer dishes to wash. You can have dinner on the table in under an hour, making it a great option for busy weeknights or lazy Sundays.
4. Totally customizable.
Make it spicy or mild. Add black beans or skip them. Use rotisserie chicken or leftover grilled chicken. It’s easy to adapt based on what you have in your pantry or fridge.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine Type: Tex-Mex, American
Servings: 6 servings
Estimated Cost: $12–$15
Equipment Needed:
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Optional: immersion blender (for extra creaminess)
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- Juice of 1 lime
- Fresh cilantro, chopped (optional)
- Tortilla strips or crushed tortilla chips for topping
Ingredient Tips:
- You can swap heavy cream with half-and-half or even full-fat coconut milk.
- Add jalapeños for extra heat or skip if you’re cooking for kids.
- This soup stores well, so feel free to make a big batch!
Step-by-Step Instructions
1. Sauté the veggies.
Heat olive oil in a large soup pot over medium heat. Add the diced onion and bell peppers. Cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Add the spices.
Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together to coat the vegetables in those warm spices. This step helps release the aromatics and build the soup’s flavor base.
3. Add tomatoes and broth.
Pour in the diced tomatoes with green chiles and chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes so the flavors can meld.
4. Add the chicken, corn, and beans.
Stir in the shredded chicken, frozen corn, and black beans. Let everything simmer together for another 10 minutes to heat through and blend the flavors.
5. Make it creamy.
Lower the heat and stir in the heavy cream and cream cheese. Let the cream cheese melt slowly into the soup, stirring gently. If you want an ultra-creamy texture, you can use an immersion blender to puree a small portion of the soup (just a few pulses will do).
6. Finish with lime and toppings.
Squeeze in the fresh lime juice to brighten everything up. Taste and adjust seasoning if needed. Ladle into bowls and top with tortilla strips, fresh cilantro, avocado, sour cream, or shredded cheese.
Nutrition Facts (per serving)
- Calories: 390
- Protein: 28g
- Carbohydrates: 28g
- Fiber: 6g
- Fat: 20g
- Sodium: 720mg
- Vitamin A: 18% DV
- Vitamin C: 60% DV
- Calcium: 12% DV
- Iron: 15% DV
Tips for Success
Use rotisserie chicken for ease.
Rotisserie chicken adds a rich, roasted flavor and saves time. Shred it ahead and store in the fridge for an even faster dinner.
Don’t skip the lime.
That little squeeze of lime at the end makes a huge difference. It brightens the creamy richness and enhances all the flavors.
Soften the cream cheese.
Room-temperature cream cheese blends into the soup better. If it’s cold, microwave it for 10–15 seconds before adding.
Add toppings right before serving.
To keep your tortilla strips crispy and fresh, add them as a topping just before serving. No one likes soggy chips!
Common Questions
Can I make this soup in a slow cooker?
Yes! Add everything except the cream, cream cheese, and lime to the slow cooker. Cook on low for 6 hours. Stir in the cream, cream cheese, and lime juice 30 minutes before serving.
Can I make it dairy-free?
You can swap the heavy cream and cream cheese with full-fat coconut milk or a dairy-free cream cheese. It will still be rich and delicious!
How do I store leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months.
How should I reheat it?
Reheat gently over medium-low heat on the stovetop or microwave in 30-second bursts, stirring often. If the soup thickens too much, add a splash of broth or milk.
Variations and Substitutions
- Make it vegetarian: Skip the chicken and use vegetable broth. Add extra beans or roasted sweet potatoes for protein and bulk.
- Spice it up: Add a diced jalapeño with the peppers or a pinch of cayenne.
- Low-carb version: Omit the beans and corn, and swap in cauliflower rice or chopped zucchini.
- Cheesy twist: Stir in shredded cheddar or pepper jack at the end for extra gooey goodness.
Serving and Pairing Suggestions
Pair this creamy tortilla soup with a crisp side salad for a light dinner. It also goes great with a cheesy quesadilla or cornbread muffin. For drinks, try an icy lime soda or even a margarita if it’s the weekend. A dollop of sour cream and fresh avocado slices on top make it restaurant-worthy.
Creamy Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 10 oz can diced tomatoes with green chiles (like Rotel)
- 4 cups chicken broth
- 2 cups cooked shredded chicken rotisserie works great
- 1 cup frozen corn
- 1 15 oz can black beans, drained and rinsed
- ½ cup heavy cream
- 4 oz cream cheese softened
- Juice of 1 lime
- Fresh cilantro chopped (optional)
- Tortilla strips or crushed tortilla chips for topping
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced onion and bell peppers. Cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together to coat the vegetables in those warm spices. This step helps release the aromatics and build the soup’s flavor base.
- Pour in the diced tomatoes with green chiles and chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes so the flavors can meld.
- Stir in the shredded chicken, frozen corn, and black beans. Let everything simmer together for another 10 minutes to heat through and blend the flavors.
- Lower the heat and stir in the heavy cream and cream cheese. Let the cream cheese melt slowly into the soup, stirring gently. If you want an ultra-creamy texture, you can use an immersion blender to puree a small portion of the soup (just a few pulses will do).
- Squeeze in the fresh lime juice to brighten everything up. Taste and adjust seasoning if needed. Ladle into bowls and top with tortilla strips, fresh cilantro, avocado, sour cream, or shredded cheese.
Notes
Rotisserie chicken adds a rich, roasted flavor and saves time. Shred it ahead and store in the fridge for an even faster dinner. Don’t skip the lime.
That little squeeze of lime at the end makes a huge difference. It brightens the creamy richness and enhances all the flavors. Soften the cream cheese.
Room-temperature cream cheese blends into the soup better. If it’s cold, microwave it for 10–15 seconds before adding. Add toppings right before serving.
To keep your tortilla strips crispy and fresh, add them as a topping just before serving. No one likes soggy chips!
Nothing beats the feeling of sitting down to a cozy bowl of Creamy Chicken Tortilla Soup after a long day.
It’s easy, flavorful, and totally satisfying.
Whether you’re feeding a family or just yourself, this recipe brings comfort and joy to any table.
Thanks so much for being here, and I hope you give it a try soon.
Don’t forget the extra tortilla chips, they’re half the fun!
