Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is a warm, hearty hug in a bowl. Shredded chicken, black beans, and corn simmer in a rich, creamy broth with just the right amount of spice. Top it with crunchy tortilla chips, and a squeeze of lime, and you've got a simple, satisfying meal that's ready in no time!
The Best Creamy Tortilla Soup
I absolutely love this tortilla soup - it's one of those recipes that never fails to hit the spot. It's hearty, flavorful and packed with all the things I crave in a comforting bowl of soup: tender chicken, creamy beans and a zesty, spice-infused broth!
What makes it even better is how easy it is to customize with your favorite toppings - think creamy avocado, crunchy tortilla chips and a squeeze of fresh lime.
Whenever I make this, it disappears in no time - we always find myself going back for seconds. However, if you're lucky enough to have leftovers, you can easily reheat it later or freeze for another time.
If you're looking for a simple yet incredibly satisfying meal, this tortilla soup is sure to become one of your go-to favorites too!
Why You'll Love This Recipe
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Ingredients
Here's what you'll need to make this chicken tortilla soup recipe:
- Olive oil
- Onion
- Garlic cloves
- Jalapeño
- Ground cumin
- Chili powder
- Chicken broth
- Cooked shredded chicken
- Diced tomatoes
- Black beans
- Corn
- Heavy cream or half-and-half
- Salt
- Pepper
Substitutions & variations
Mix things up with one of these variations:
- To make this soup vegetarian, omit the chicken and replace it with extra beans or veggies like zucchini or bell peppers. Use vegetable broth instead of chicken broth.
- Adjust the spice to your liking by adding more or less jalapeño, chili powder or even a dash of cayenne pepper.
- For a lighter option, use half-and-half or Greek yogurt instead of heavy cream.
How to Make Creamy Chicken Tortilla Soup
You can make this easy soup recipe in a few simple steps:
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté until softened, about 4-5 minutes.
Stir in cumin and chili powder, cooking for another minute until fragrant.
Add the chicken broth, shredded chicken, diced tomatoes, black beans, and corn. Bring to a simmer and cook for 15-20 minutes.
Stir in the heavy cream and season with salt and pepper. Let it simmer for another 5 minutes. Serve the soup with tortilla chips and your choice of toppings.
Tortilla Soup Toppings
The toppings are what make this taco soup so delicious and fun for the whole family. Try a few of these ideas:
- Shredded cheese
- Hot sauce
- Sour cream
- Avocado slices or guacamole
- Cilantro
- Lime wedges
- Crushed or whole tortilla chips
Storage Tips
To store: Store leftovers in an airtight container in the fridge for up to 3 days. Warm it up in a pot over medium heat, stirring occasionally to reheat. If the soup thickens too much, you can add a little extra broth to thin it out.
To freeze: To freeze, make the soup without the cream and freeze it for up to 3 months. When ready to serve, thaw the soup, reheat it, and then add the cream. Soups with dairy can separate when frozen.
Tips for Success
- For a quick option, you can use rotisserie chicken or cook your own chicken breasts or thighs. Shredded chicken from leftovers also works perfectly.
- If you prefer a thicker soup, stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) before adding the heavy cream.
What to Serve with Tortilla Soup
Tortilla chips, crusty bread, or a side salad work great with this soup. You can also serve it with toppings like shredded cheese, avocado, and cilantro for added texture and flavor.
FAQ
If you prefer a thicker soup, stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) before adding the heavy cream.
For a quick option, you can use rotisserie chicken or cook your own chicken breasts or thighs. Shredded or diced chicken from leftovers also works perfectly.
More Soup Recipes
- Creamy Roasted Butternut Squash Soup
- Mexican Meatball Soup
- Loaded Baked Potato Soup
- Homemade Cream of Chicken Soup
Creamy Chicken Tortilla Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 whole garlic cloves minced
- 1 medium jalapeño seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans drained and rinsed
- 1 cup corn fresh, canned, or frozen
- 1 cup heavy cream or half-and-half
- salt and pepper to taste
- optional toppings shredded cheese, sour cream, avocado slices, cilantro, lime wedges, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté until softened, about 4-5 minutes.
- Stir in cumin and chili powder, cooking for another minute until fragrant.
- Add the chicken broth, shredded chicken, diced tomatoes, black beans, and corn. Bring to a simmer and cook for 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper. Let it simmer for another 5 minutes.
- Serve the soup with tortilla chips and your choice of toppings.
Notes
Nutrition
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