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creamy chicken tortilla soup recipe
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
Cook Time 25 minutes
Total Time 35 minutes
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.