Creamy Chicken Tortilla Soup Recipe

When I first tried making this Creamy Chicken Tortilla Soup recipe, I wasn’t expecting it to become one of my top favorite go-to dinners. But one bite in, and I was hooked. It’s rich, warm, packed with bold Southwestern flavor—and comes together in under 40 minutes. 

I love how it’s both hearty and light at the same time, making it perfect for both weeknights and weekends. The soup had a creamy base, tender bites of chicken, and all those crunchy, fresh toppings that make every spoonful exciting.

You can also pair it with Mushroom Garlic Shrimp Pasta Recipe for satisfying family dinner. So if you’re looking for something that’s both comforting and exciting—this is the one.

Additional Tips for Making This Recipe Even Better

Here’s what I learned after making this recipe a few times—you can level it up with a few simple tweaks. Trust me, these little extras made a big difference in flavor and texture.

• Use freshly grated cheese instead of pre-shredded. It melts more smoothly into the soup and has a better flavor.
• Brown the chicken well before simmering. It adds depth and a slightly roasted taste.
• Don’t skip the green chilies – they give a subtle heat and complexity that balances the cream.
• Use fire-roasted tomatoes for an even smokier flavor profile.
• Crisp your tortilla chips in the oven for a few minutes before topping—they stay crunchier in the soup!

Delicious Variations to Try

This soup is incredibly adaptable. You can easily modify it to suit dietary preferences or to use what you already have on hand. And if you’re browsing for new dinner recipes, this one deserves a top spot.

• Dairy-Free Version: Swap the heavy cream for full-fat coconut cream. It keeps the soup luscious without any dairy.
• Vegan Option: Use vegetable broth and canned white beans instead of chicken. Add smoked paprika for that savory depth.
• Spicy Kick: Add diced jalapeños or a splash of hot sauce while simmering.
• Low-Carb: Skip the corn and tortilla chips, and top with avocado, lime, and cilantro instead.
• Protein Swap: Try shredded rotisserie chicken for a faster prep, or use ground turkey for a leaner version.

Must-Have Tools to Make It Right

Making this soup is simple, but having the right tools makes it even easier. Here’s what I used and why:

• Large pot or Dutch oven – Ideal for browning, simmering, and holding all the ingredients comfortably.
• Wooden spoon or silicone spatula – Gentle on your pot while stirring in cream or scraping browned bits.
• Cutting board and chef’s knife – For clean and efficient prepping of your chicken and vegetables.
• Ladle – For scooping the soup cleanly into bowls without spills.
• Measuring cups and spoons – For spot-on seasoning and consistency.

How to Serve Creamy Chicken Tortilla Soup?

Presentation matters—and this soup loves to be dressed up! Here’s how I love to serve it so it looks as amazing as it tastes.

Start by ladling the hot soup into deep bowls. Then top generously with crunchy tortilla chips, fresh diced avocado, chopped cilantro, and a sprinkle of shredded cheese. Sometimes, I even add a dollop of sour cream or a drizzle of lime juice for that extra pop.

Pair it with a side of Crispy Roasted Fingerling Potatoes Recipe for the ultimate cozy dinner spread that satisfies both soup and crunch cravings.

How to Store Creamy Chicken Tortilla Soup

Want leftovers that taste just as good the next day? Here’s how I store and reheat it properly:

• Refrigerating: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. The flavors get even better after a day!
• Freezing: Skip the toppings and freeze the base soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally. You can also microwave it in a bowl, covered loosely, in 1-minute intervals.

Why You’ll Love This Recipe?

There are so many reasons to love this Creamy Chicken Tortilla Soup. It’s not just easy—it’s unforgettable.

• Quick & Easy: You can have it on the table in under 40 minutes with just one pot.
• Flexible: It works for nearly every diet with a few swaps—perfect for families with different needs.
• Flavor-Packed: Spices, cream, and toppings give each bite a satisfying depth.
• Meal-Prep Friendly: It stores beautifully and gets better with time.
• Customizable Toppings: Everyone can dress up their own bowl the way they like it.

Extra Notes to Help You Make It Perfect

When making this soup, the key is layering flavors and not rushing the steps. Browning the chicken properly builds the base, and letting it simmer gives the broth time to soak in all the goodness from the spices and veggies.

Use low-sodium broth if you’re concerned about salt levels—you can always adjust to taste at the end. I also suggest using fresh garlic and onions instead of powdered substitutes—they really make a difference in flavor and aroma.

You can also blend a portion of the soup before adding cream if you want a thicker texture without adding more cream or flour.

Ben Carraoli

Creamy Chicken Tortilla Soup Recipe

This hearty, flavor-packed soup blends tender chicken, creamy broth, and the zesty goodness of green chilies and spices. It's comforting, easy to make, and topped with all your favorite Tex-Mex fixings. Perfect for chilly nights or casual gatherings, this recipe delivers warmth in every spoonful.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Soup

Calories: 350

Ingredients Method

Ingredients

  

• 1 tbsp olive oil – Helps soften the aromatics and keeps the chicken from sticking
• 1 onion chopped – Adds savory sweetness and depth; use yellow or white onion
• 2 cloves garlic minced – Fresh garlic boosts flavor better than pre-minced jars
• 1 lb boneless skinless chicken breasts, cubed – Lean protein that holds shape well in soup
• 4 cups chicken broth – Use low-sodium broth to control salt levels
• 1 15 oz can diced tomatoes, undrained – Adds acidity and a chunkier texture
• 1 15 oz can corn, drained – For sweetness and texture; fresh or frozen can also work
• 1 4 oz can diced green chilies – Adds mild heat and a distinct Southwestern flavor
• 1 tsp cumin – Brings a warm earthy spice note
• 1/2 tsp chili powder – For mild heat and smoky flavor; adjust to your spice preference
• Salt and pepper to taste – Season in layers for best flavor balance
• 1/2 cup heavy cream or coconut cream – Creaminess without overpowering the broth
• Tortilla chips avocado, cilantro, shredded cheese – Optional toppings to customize your bowl

Method

 

1. Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. This builds a sweet, savory base for the soup. Add the minced garlic and stir for another 30 seconds until fragrant—don’t let it burn.
2. Now, add the cubed chicken to the pot. Let it cook until it’s lightly browned on the outside—this helps seal in moisture and builds flavor. You don’t need to cook the chicken all the way through at this stage, as it will finish simmering in the broth. Stir occasionally to prevent sticking or burning.
3. Pour in the chicken broth and stir in the undrained diced tomatoes, corn, green chilies, cumin, and chili powder. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes. This allows the flavors to meld and the chicken to cook through completely.
4. Once everything is cooked, stir in the heavy cream or coconut cream. This gives the soup a luscious, creamy texture without overpowering the spices. Taste and season with salt and pepper as needed. If you want it creamier, you can add a bit more cream or even blend a portion of the soup.
5. Ladle the hot soup into bowls and top each serving with your favorite toppings—crushed tortilla chips for crunch, diced avocado for creaminess, fresh cilantro for brightness, and shredded cheese for extra indulgence. Serve immediately while hot and steamy.