Creamy Chicken Tortilla Soup is a rich, comforting Mexican-inspired soup made with shredded chicken, roasted tomatoes, corn, black beans, warm spices, and a touch of cream for a silky finish – perfect for weeknight dinners or cozy gatherings. This version keeps things simple and forgiving, so you can get a bowl on the table fast without sacrificing flavor.
Creamy Chicken Tortilla Soup brings together tender shredded chicken, crisp tortilla strips, and bright lime for a balanced bowl of comfort. Whether you crave an easy chicken tortilla soup or a slow cooker adaptation, this recipe is flexible and satisfying.
Try pairing it with a quick cornbread or a light green salad – and if you enjoy variations, see my take on creamy chicken enchilada soup here.
Table of Contents
What Sets This Recipe Apart
This soup balances creaminess and brightness – the gentle heat from chili powder and cumin complements roasted tomatoes and lime, while crisp tortilla strips add texture.
It works whether you want an Instant Pot chicken tortilla soup, a slow cooker version, or a quick stovetop pot in under an hour. The method below focuses on building flavor in layers so each spoonful is hearty, bright, and cozy.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and minced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup frozen corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/2 cup heavy cream or half-and-half
- 1 lime, juiced
- Salt and freshly ground black pepper to taste
- Tortilla strips or chips, for serving
- Chopped cilantro, sliced avocado, shredded cheddar, and extra lime wedges – for garnish
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Optional: blender or immersion blender for extra smoothness
(If you want to explore similar cozy soups like an amazing chicken pot pie soup, check this comforting recipe: https://janacuisine.com/amazing-chicken-pot-pie-soup-6-simple-steps-to-perfect-comfort/.)
Preparation Notes
- If using rotisserie chicken, remove skin and shred meat – about 2 cups.
- You can roast fresh tomatoes first for a deeper flavor, or use canned diced tomatoes for speed.
- To make a thicker, creamier base, blend 1 cup of the soup before adding the chicken.
Step 1 – Sauté the aromatics (main action step)
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion and cook 5 minutes, until soft. Stir in garlic and jalapeno and cook 1 minute until fragrant.
Step 2 – Bloom the spices (main action step)
Add cumin, chili powder, smoked paprika, and cayenne. Stir for 30 seconds to toast the spices and deepen their flavor.
Step 3 – Build the broth (main action step)
Pour in the can of diced tomatoes and 4 cups chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Step 4 – Simmer and combine (main action step)
Add corn and black beans, then reduce heat and simmer gently for 10-15 minutes to meld flavors.
Step 5 – Finish with chicken and cream (main action step)
Stir in the shredded chicken and 1/2 cup heavy cream. Heat through 3-5 minutes – do not boil hard after adding cream. Adjust seasoning with salt, pepper, and lime juice.
Step 6 – Serve and garnish (main action step)
Ladle into bowls and top with tortilla strips, cilantro, avocado, and shredded cheddar. Serve immediately.
Tips for Success
- Use rotisserie chicken to save time and boost flavor.
- For a smoother texture, blend up to 2 cups of the soup with an immersion blender before adding the chicken.
- Crisp the tortilla strips in a 375°F oven for 5-7 minutes if you prefer homemade crunch.
- To make this a slow cooker chicken tortilla soup – brown the onions and spices, then transfer to a slow cooker with the rest of the ingredients and cook on low for 4 hours.
- For an Instant Pot chicken tortilla soup, use the sauté function for aromatics, then pressure cook on high for 10 minutes and quick-release.
Serving Suggestions
- Spoon the soup into bowls and top with tortilla strips, shredded cheese, cilantro, and a squeeze of lime.
- Serve with warm cornbread or a crisp salad for a full meal.
- Add a dollop of sour cream or Greek yogurt if you like extra creaminess.
- The classic bowl of Creamy Chicken Tortilla Soup is great for make-ahead lunches or freezer-friendly portions.
Storage
- Refrigerate in an airtight container for up to 4 days.
- Freeze in portions for up to 3 months – thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
Nutrition (approximate per serving)
- Calories: 320
- Protein: 28 g
- Fat: 14 g
- Carbohydrates: 18 g
- Fiber: 5 g
(Values will vary with exact ingredients and portion sizes.)
Food Safety
- Ensure chicken is cooked to an internal temperature of 165°F before shredding.
- Cool leftovers to room temperature no longer than 2 hours before refrigerating.
- Reheat to at least 165°F before serving.
FAQs
Q: Can I make this vegetarian?
A: Yes – replace chicken with extra black beans or cubed roasted sweet potatoes and use vegetable broth.
Q: Is this soup freezer-friendly?
A: Yes – freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
Q: How can I make it less spicy?
A: Omit the jalapeno and reduce or skip the cayenne pepper.
Q: Can I use milk instead of cream?
A: You can, but the texture will be slightly thinner. Whole milk or half-and-half is a good compromise.
Conclusion
Creamy Chicken Tortilla Soup is a reliably comforting, versatile recipe that works for weeknight dinners, meal prep, and casual entertaining. Its combination of tender chicken, warm spices, bright lime, and crunchy tortilla strips makes it an easy crowd-pleaser and a cozy one-pot meal with minimal fuss.
If you tried this recipe, please leave a comment and a star rating to help others find it – I love hearing your tweaks and variations. Share this recipe on Pinterest or Facebook so friends can enjoy a bowl too. Looking for more inspiration or a slightly different take on this flavor profile?
Check out this Creamy Chicken Tortilla Soup for another great version and ideas.
What variation will you try first – extra spice, slow cooker, or a cheesy topping? Let us know below!
Creamy Chicken Tortilla Soup
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in garlic and jalapeno and cook for 1 minute until fragrant.
- Add cumin, chili powder, smoked paprika, and cayenne. Stir for 30 seconds to toast the spices and deepen their flavor.
- Pour in the can of diced tomatoes and 4 cups of chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add corn and black beans, then reduce heat and simmer gently for 10-15 minutes to meld flavors.
- Stir in the shredded chicken and 1/2 cup heavy cream. Heat through for 3-5 minutes; do not boil hard after adding cream. Adjust seasoning with salt, pepper, and lime juice.
- Ladle into bowls and top with tortilla strips, cilantro, avocado, and shredded cheddar. Serve immediately.
