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Creamy Chicken Tortilla Soup ishearty and warmingwith just the right amount of spice, blended with cheese, topped off with jalapeno peppers, cilantro, and crispy tortilla strips.
Using precooked chicken, this recipe will come together FAST! You can get it on the table for your family in under 30 minutes!
Step-by-step photos and instructions are below!
Soup season is here! I have made a million versions of this creamy soup over the years, but in the last 5 years, this is the only way I’ve made it. I mean, once you find the ideal concoction, you may as well stick with it, right?
Soup is fabulous at any time of year. I’ve been known to eat it in the middle of the summer because I love it so much. It’s so easy to freeze in one-serving portions, so I can grab a different soup every day of the week for lunch.
Thissoupis a HOT favorite because of the southwestern flavors so common in Arizona. We have a lot of affordable and great quality produce available year-round!
Regular chicken tortilla soup is great, but there’s something so decadent and comforting about his creamy version. It’s a stick-to-your-ribs and lick-the-bowl-clean kind of soup that I cannot get enough of. Mix it up with your favorite toppings!
Make a big batch
I have to double and triple this soup whenever I make it, because my whole family loves it so much. I sometimes hide a container of this in the back of the fridge behind other things (where I know they won’t look) so that I can actually have some later for myself!
Make it a party!
This is ALSO a great recipe to make for casual parties – and using a toppings bar so everyone can put their own spin on their soup! I make homemade corn tortillas, if I’m feeling fancy! Set out limes, jalapenos, cilantro, tortilla strips, and extra cheddar cheese for guests to do what they will.
What you'll find in this post: hide
1 Why you’ll love this recipe:
2 Frequently Asked Questions
3 What to serve with Chicken Tortilla Soup
4 Kylee’s Notes
5 Freezing instructions
6 Recipe Ingredients and Possible Substitutes
7 Recommended Equipment/Tools
8 How to make Chicken Tortilla Soup
9 Creamy Chicken Tortilla Soup
Why you’ll love this recipe:
- Simple ingredients. I know it looks like a long list of ingredient, but if you look closely, I bet you have most of it already!
- Comfort Food: The creamy texture and rich flavors make it a go-to comfort food, especially on cold or rainy days.
- Flavor Depth: The blend of spices, chilies, and chicken in a creamy broth offers a depth of flavor that’s both rich and satisfying.
- Family favorite and Crowd-Pleaser: The fabulous taste and texture make it a favorite at gatherings, potlucks, and family dinners.
- Meal prep. Make it ahead and reheat, or take a bowl for your work lunch!
Frequently Asked Questions
What makes the soup “creamy”?
The addition of sour cream and cheese make this soup a creamier version of the original.
Can I freeze creamy chicken tortilla soup?
While you can freeze it, soups containing dairy sometimes separate or become grainy when thawed. It’s best to freeze before adding the dairy, and add it in as you reheat.
Is this soup very spicy?
The spiciness can be adjusted based on your preference. Using fewer chili peppers or opting for milder chilies can reduce the heat.
Is this recipe Gluten Free?
Actually, yes. Although, be sure to check the labels of all products used, if you have an intolerance.
How to thicken chicken tortilla soup
If your soup is not as thick as you’d like, remove some of the liquid and blend it with about a tablespoon of cornstarch to make a slurry. Add it to the soup, and bring to a boil before adding the cheese (we don’t want to boil it with the cheese in there!)
Can this be made in a crock pot or instant pot?
Absolutely. You will obviously need to adjust cook times to account for the different method though.
What to serve with Chicken Tortilla Soup
You can top your soup with avocado slices, fresh cilantro, diced tomatoes, extra shredded cheese, lime wedges or lime juice or sliced jalapenos.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
It’s best to consume the soup within 3-4 days when stored in an airtight container in the fridge. See below for freezer instructions.
Substitutions/Additions
- I use leftover chicken for this recipe, or bake some chicken breasts up. You can grab a rotisserie chicken at the store as well. Just shred the meat and add it to the soup.
- Black beans. Change it up and add kidney beans instead if you like those better. Any kind of bean works.
- Switch out the cheese for cream cheese – it will also add a great tang to the finished soup.
- Add more or less cayenne depending on your spice tolerance. Switch it out for chili powder if you prefer
Freezing instructions
Cool the soup completely, and package properly in freezer safe bags or containers. Leave about an inch of headspace, to allow the soup to expand as it freezes.
For containers, pressing a piece of plastic wrap directly onto the surface of the soup before sealing can help prevent freezer burn.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Fresh Vegetables. I use fresh onion, green bell pepper and garlic.
- Canned vegetables. I love fire roasted tomatoes, black beans (drain and rinse) and canned green chilies. The tomatoes are available in the same aisle in the grocery store as other canned tomatoes. They add a smoky flavor that it fabulous! If you can’t find them, regular diced tomatoes are fine too.
- Seasonings. Cumin, coriander, cayenne pepper, salt and pepper. You could use taco seasoning if that is what you have on hand.
- Chicken. I use boneless skinless chicken breasts, but chicken thighs work well too. You can cook this right before adding it, or use a rotisserie chicken, or leftover shredded chicken instead. I like to grill mine to get the smoky flavor and grill marks, but inside in a skillet works well too!
- Chicken stock. use a good quality one (in the box, not a can) or make your own chicken stock.
- Cheese and sour cream. This makes the soup creamy. A splash of heavy cream or a dollop of yogurt will be fine as a substitute for the sour cream. I use freshly shredded cheddar cheese, but have been known to use Velveeta as well.
- Fresh cilantro. This adds a delicious freshness to the cooked soup. Don’t leave it out!
- Fried Tortilla Strips or Tortilla Chips. These actually thicken the soup, and add texture. See below for how to make them at home.
- Cutting Board.
- Kitchen Knife.
- Dutch Oven or large pot.
- Wooden Spoon.
- Measuring cups and spoons.
How to make Chicken Tortilla Soup
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the tortilla strips
- Slice corn tortillas into strips.
- Fry in hot oil until golden brown and crispy.
- Drain on paper towels, set aside.
Sauté the vegetables
Heat olive oil in a large saucepan or Dutch oven. Cook the onion and green bell pepper until softened.
Add seasonings
Add the garlic, cumin, coriander, and cayenne and cook for about 2 minutes, until fragrant.
Add remaining ingredients, simmer.
Add the chicken, chicken stock (or chicken broth), black beans, sweet corn, fire-roasted diced tomatoes, green chiles, and cheese.
Cook in the Dutch oven over medium to medium-high heat for 15-20 minutes (stirring occasionally) until the soup is warmed through.
Remove from heat, add the dollop of sour cream.
Add the cheese, stir together and test for seasoning.
Serve with jalapeños, cilantro, and tortilla strips.
More yummy soup recipes
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, thisnutritious soupsticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- African Peanut Soup. This CreamyAfrican Peanut Soupis really rich, warmly flavored – it tastes like… nothing else on earth! Peanutty, curry-y, deliciousness!
- Avgolemono Soup (from Country Living)
- ALL SOUP RECIPES
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Update:This recipe was originally published in August of 2019. It was updated and republished in September of 2023.
Creamy Chicken Tortilla Soup
5 from 11 votes
A hearty and warming creamy chicken tortilla soup with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 17 minutes minutes
Total Time: 22 minutes minutes
Yield: 6 servings
Ingredients
Crispy tortilla strips
- 4 corn tortillas
- oil for cooking tortilla strips
For the soup
- 2 Tbs olive oil
- 1 large onion (chopped)
- 1 green bell pepper (chopped)
- 4 cloves garlic (minced)
- 2 Tbs ground cumin
- 1 tsp ground coriander
- 1/8 tsp cayenne
- 3 cups cooked chicken (diced/shredded)
- 6 cups chicken stock
- 15oz can black beans (drained and rinsed)
- 15oz can sweet corn (drained and rinsed)
- 14.5oz can fire roasted tomatoes
- 4oz can green chiles
- 8oz oz shredded cheddar cheese (velveeta is also a good option!)
- 1/2 cup sour cream
- 1/2 cup cilantro (finely chopped )
For garnish
- jalapeños, fresh cilantro, crispy corn tortilla strips (see recipe)
Directions
How to make crispy tortilla strips
Slice corn tortillas into strips.
Fry in hot oil until golden brown and crispy.
Drain on paper towels, set aside.
Make the soup
Heat olive oil in a large saucepan or dutch oven.
Cook the onion and green pepper until softened, then add the garlic, cumin, coriander, and cayenne and cook for about 2 minutes, until fragrant.
Add the rest of the ingredients except the cheese and sour cream , and cook over medium heat for 15-20 minutes (stirring occasionally) until the soup is warmed through.
Remove from heat and finish
Remove the pot from heat, stir in the sour cream and cheese.
Serve with jalapeños, cilantro, and tortilla strips.
Devour
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Notes
- Is this recipe Gluten Free? Actually, yes. Although, be sure to check the labels of all products used, if you have an intolerance.
- Can you freeze this soup?YES! I leave out the sour cream and add it after reheating.
- How long is chicken tortilla soup good for in the fridge? If not freezing, it is best eaten within a few days.
- How to thicken chicken tortilla soup – if your soup is not as thick as you’d like, remove some of the liquid and blend it with about a tablespoon of cornstarch to make a slurry. Add it to the soup, and bring to a boil before adding the cheese (we don’t want to boil it with the cheese in there!)
- Switch out the cheese for cream cheese – it will also add a great tang to the finished soup.
- Add more or less cayenne depending on your spice tolerance. Switch it out for chili powder if you prefer.
Nutrition Facts
Calories: 605kcal | Carbohydrates: 51g | Protein: 39g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 102mg | Sodium: 1418mg | Potassium: 843mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1200IU | Vitamin C: 27mg | Calcium: 391mg | Iron: 5mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
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Comments
Patrick says
I’ve tried so many different tortilla soup recipes and this is my favorite. I doubled the chicken to add more protein but everything else was the same. Great recipe for someone who wants healthy comfort food.
Reply
Joanna says
It was fantastic! Really recommend adding the rotel type tomatoes and diced green chilies from the can. I used an immersion blender for like 20 seconds before adding the corn and beans so it just slightly blended so it wasn’t completely watery, but mostly still chunky.
Reply
Sherelle says
I just made this soup, it was delicious 😋 Thank you Kylee
Reply
Eileen Corley says
Just delicious! And very easy. We spiced it up with hatch chilies 🌶️ and it was a big hit!
Reply
ZsaZsa says
Made this last night and husband and I liked it. Good flavor. It was easy, yet I can still make it difficult. LOL I used a rotisserie chicken and should have pulled that apart before as I started to overcook the peppers/onions with the spices. Took me longer to get the chicken off and in the pot than expected. I thought it might be a little thicker, but the cheese and sour cream added enough depth and flavor. As hubby said, more cheese/sour cream would have just added more fat and calories anyways. I also didn’t have the corn tortillas to make the strips, so that might have added a sense of thickness as well. Next time!
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Barbara says
I live in Texas and love tortillas soup so I will try this recipe. I will try to lower the calories and the sodium for a slightly healthier soup.
Reply
Christine says
This looks very good please send me the website thank you
Reply
Ramona says
I love the look and the sound of this soup recipe. Super nutritious and surely delicious too. I will have to save this recipe as it is pretty different from my regular soups. Mmmmm, I cannot wait to try it. Thank you for sharing!
Reply
Byron Thomas says
I’ve said it many times throughout my lifetime – I should have been born in the south. All of these flavours speak to the heart of my foodie soul, but the chilies, beans, tortillas, etc., are not native to Canada and sometimes can be quite difficult to find here. We will often travel across the border to shop for pantry items such as canned diced chilies or those amazing fire roasted tomatoes you’re talking about. So worth it!
I have to ask though, what are you doing eating soup in the middle of summer in Phoenix? I couldn’t take the heat. I would likely spontaneously burst into flames!
Oh, and your secret is out. Your hubby is going to know that you stash the good stuff in the back of the fridge. 🙂Reply
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