Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is a flavorful, comforting dish that blends shredded chicken, sweet corn, beans, and zesty spices in a creamy, savory broth. Topped with crispy tortilla strips, cheese, and fresh toppings, this soup is a warm, hearty bowl of Tex-Mex-inspired goodness.

Why You’ll Love This Recipe

I love this soup because it delivers all the bold flavors of a classic chicken tortilla soup with the added richness of a creamy base. It’s satisfying, easy to make, and customizable to fit whatever I have in the kitchen. Plus, the toppings make each bowl fun and fresh.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie or homemade)

• Onion (chopped)

• Garlic (minced)

• Olive oil

• Canned diced tomatoes with green chilies

• Chicken broth

• Black beans (drained and rinsed)

• Corn (frozen or canned)

• Cream cheese or heavy cream

• Taco seasoning or chili powder, cumin, paprika

• Salt and pepper

• Lime juice

• Fresh cilantro (optional)

For topping:

• Tortilla strips or crushed tortilla chips

• Shredded cheddar or Mexican cheese

• Avocado slices

• Sour cream

• Fresh lime wedges

Directions

1. I heat olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.

2. I stir in the garlic and spices, cooking for another 30 seconds.

3. I add the diced tomatoes, black beans, corn, chicken, and chicken broth. I bring everything to a simmer and cook for 10–15 minutes.

4. I reduce the heat and stir in the cream cheese or heavy cream, whisking until smooth and fully melted into the broth.

5. I add lime juice and fresh cilantro, adjusting seasoning with salt and pepper to taste.

6. I serve hot with tortilla strips and all my favorite toppings.

Servings and timing

This recipe serves 6. It takes about 10 minutes to prep and 20 minutes to cook, ready in just 30 minutes.

Variations

Sometimes I use ground chicken or turkey instead of shredded chicken. I’ve also added chopped zucchini or bell peppers for extra veggies. For a spicier version, I toss in jalapeños or a dash of hot sauce. If I want it thicker, I mash some of the beans into the broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stove or in the microwave. This soup also freezes great—I let it cool completely before freezing, then thaw overnight and reheat gently, adding a little broth if needed.

FAQs

Can I use raw chicken?

Yes, I simmer raw chicken breasts or thighs in the broth until fully cooked, then shred and return to the soup.

Can I make this dairy-free?

Yes, I substitute the cream with a dairy-free alternative like coconut milk or cashew cream. The flavor is still delicious.

Do I have to use tortilla strips?

Not at all. I often crush tortilla chips on top for crunch or skip them entirely for a lighter bowl.

What kind of beans work best?

I usually use black beans, but pinto beans or white beans work just as well depending on what I have on hand.

How can I make it thicker?

I blend a portion of the soup or stir in more cream cheese or pureed beans for a creamier, thicker consistency.

Conclusion

Creamy Chicken Tortilla Soup is one of my go-to comfort meals. It’s quick to prepare, full of bold flavors, and totally satisfying with the creamy texture and crunchy toppings. Whether I’m warming up on a chilly night or feeding a hungry crowd, this soup always delivers big flavor with minimal effort.