Why You’ll Love Creamy Chicken Tortilla Soup Recipe

Rich and creamy texture thanks to heavy cream (or half-and-half) and optional cream cheese or crushed tortilla chips for thickening.
Packed with flavor from spices like cumin, chili powder, smoked paprika, garlic, and jalapeño.
Quick and versatile: Ready in about 45 minutes and easily adapted—use rotisserie chicken or cook chicken breasts directly in the soup.
Customizable toppings and variations from avocado, cheese, cilantro to tortilla strips and lime, making it easy to tailor each bowl to your preferences.

ingredients

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

olive oil
onion, diced
jalapeño pepper, diced (adjust for heat)
garlic cloves, minced
chicken broth
shredded cooked chicken (breast or rotisserie)
fire‑roasted diced tomatoes with green chilies (e.g. Rotel)
black beans, drained and rinsed
corn (fresh, frozen, or canned)
chili powder, ground cumin, smoked paprika, salt & pepper
heavy cream (or half‑and‑half)
optional: crushed tortilla chips or masa harina (for thickening)
garnish ideas: tortilla strips or chips, shredded cheese, sour cream, avocado, cilantro, lime wedges

directions

Heat olive oil in a large pot over medium heat. Sauté diced onion and jalapeño for about 3–5 minutes until softened. Add garlic and cook for an additional 30 seconds until fragrant.
Stir in chili powder, cumin, and smoked paprika, cooking for another minute to allow the spices to toast.
Add chicken broth, diced tomatoes with chilies, black beans, and corn to the pot. Stir well to combine.
If using raw chicken breasts, add them to the pot now. Bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through. Once done, remove the chicken, shred it with forks, and return it to the pot. If using rotisserie chicken, simply add it at this stage.
Stir in heavy cream and simmer for another 5 minutes, adjusting salt and pepper to taste.
Ladle the soup into bowls and top with your favorite garnishes such as tortilla strips, cheese, sour cream, avocado, cilantro, and lime wedges.

Servings and timing

Serves: about 6 people
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

storage/reheating

Refrigerator: Store leftovers in airtight containers for 3–5 days.
Freezer: Freeze the soup base (without cream) for up to ~3 months. Add cream after thawing and reheating.
Reheat: Thaw the soup overnight if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add the cream at the end. You can also microwave portions for about 30–60 seconds. If the soup thickens too much, simply stir in extra broth.

Variations

Spice level: Adjust the heat by reducing or omitting the jalapeño, chili powder, or adding cayenne pepper for more kick.
Texture: For extra creaminess, stir in cream cheese or crushed tortilla chips; use an immersion blender for a smoother base, then add back the chunky ingredients.
Vegetarian version: Replace the chicken with extra beans or veggies like zucchini or bell peppers, and use vegetable broth instead.
Masa harina variation: Use masa or finely ground tortilla chips to thicken the soup and add a subtle corn flavor.

FAQs

What is chicken tortilla soup?

Chicken tortilla soup is a Mexican-inspired dish made with a rich, spicy broth, shredded chicken, beans, corn, and often garnished with crispy tortilla strips and toppings like cheese, avocado, sour cream, cilantro, and lime.

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes! Using rotisserie chicken is a great shortcut. Add it during the last few minutes of cooking or after blending the soup base.

How can I make the soup thicker?

To thicken the soup, try adding crushed tortilla chips (about 3 tablespoons), masa harina, or blending part of the soup and simmering it longer to develop a thicker consistency.

Is this recipe suitable for meal prep?

Absolutely! This soup stores well. You can freeze the base without the cream for up to 3 months and add the cream when reheating.

How long does the soup last in the fridge?

When stored in an airtight container, the soup will stay fresh for about 3–5 days.

Can I freeze the soup with heavy cream?

It’s best to omit the cream before freezing, as dairy can separate. Add the cream when reheating after thawing.

How should I reheat leftovers?

If frozen, thaw overnight. Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave portions for 30–60 seconds, adding cream and broth if needed.

What toppings go well with this soup?

Some delicious topping options include tortilla strips, shredded cheese, sour cream, avocado, cilantro, lime wedges, or even a few jalapeño slices for extra heat.

Can I reduce the spice?

Yes! You can use mild diced tomatoes, skip the jalapeño, or reduce the chili powder for a milder version.

What if I don’t have smoked paprika or masa harina?

You can substitute regular paprika with a pinch of chipotle powder for a smoky flavor. Crushed tortilla chips work well as a substitute for masa harina in thickening the soup.

Conclusion

This creamy chicken tortilla soup is not only comforting but also easy to make and incredibly flavorful. With the richness of the cream, a blend of spices, and customizable toppings, it’s perfect for cozy dinners or meal prep. Whether you like it spicy, creamy, or hearty, this soup can be adapted to suit every taste.