Creamy Chicken Tortilla Soup is a bold and satisfying dish that combines smoky spices, tender chicken, and creamy goodness. With its rich texture and vibrant flavors, this soup is a perfect meal for any occasion. Whether prepared on the stovetop or in a crock pot, it’s a crowd-pleaser that comes together beautifully with fresh ingredients. Below, you’ll find a detailed recipe from scratch and tips for achieving the best results.
1. Authentic Creamy Chicken Tortilla Soup (8 Bowls)
Ingredients
For the Soup
- 3 tablespoons crushed corn tortilla chips
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 2 jalapeño peppers, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 29 ounces fire-roasted diced tomatoes and green chilies (two 14.5-ounce cans, such as Rotel)
- 11 ounces canned corn kernels (1 can)
- 14.5 ounces canned black beans, rinsed and drained (1 can)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ⅛ teaspoon crushed red pepper flakes (optional, for extra spice)
- 3 boneless, skinless chicken breasts (or 3 cups cubed cooked chicken)
- 2 limes (1 juiced and 1 cut into wedges)
- 1 cup heavy cream, room temperature
- Kosher salt and freshly ground black pepper, to taste
Optional Toppings
- Shredded Mexican blend cheese
- Corn tortilla chips or strips
- Sour cream
- Chopped fresh cilantro
- Sliced avocado
Instructions
Stovetop Method
Prepare the base: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeño peppers, cooking for 4-5 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Toast the tortilla chips: Add the crushed corn tortilla chips to the pot and stir for 1-2 minutes. This step enhances the soup’s flavor and helps thicken it slightly.
Build the soup: Pour in the chicken broth, fire-roasted tomatoes with green chilies, corn, and black beans. Stir in the chili powder, cumin, smoked paprika, and crushed red pepper flakes (if using). Season with salt and pepper to taste.
Cook the chicken: Add the chicken breasts to the pot and bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked. Remove the chicken, shred it using two forks, and return it to the pot.
Add finishing touches: Stir in the lime juice and heavy cream. Adjust the seasoning with more salt and pepper, if needed. Simmer for an additional 5 minutes to allow the flavors to meld.
Crock Pot Method
Combine ingredients: Add the onion, jalapeño peppers, garlic, crushed tortilla chips, chicken broth, fire-roasted tomatoes, corn, black beans, chili powder, cumin, smoked paprika, and crushed red pepper flakes to the crock pot. Place the chicken breasts on top.
Cook low and slow: Cover and cook on low for 6-8 hours or high for 3-4 hours. Remove the chicken, shred it, and return it to the crock pot.
Finish with cream: Stir in the lime juice and heavy cream, and let it warm through for 10-15 minutes before serving.
Serve: Ladle the soup into bowls and top with shredded cheese, tortilla chips, sour cream, fresh cilantro, or sliced avocado as desired.
2. Tips To Perfect Creamy Chicken Tortilla Soup
Fire-roasted tomatoes for depth: Using fire-roasted tomatoes and green chilies adds a smoky, slightly charred flavor that elevates the soup.
Customize the spice level: Adjust the amount of chili powder, smoked paprika, and crushed red pepper flakes to suit your heat tolerance.
Use fresh lime juice: Freshly squeezed lime juice brightens the flavors, making the soup taste fresh and vibrant.
Room temperature cream: Ensure the heavy cream is at room temperature before adding it to the soup to prevent curdling. Stir it in slowly over low heat for best results.
Thicken with tortilla chips: Crushed tortilla chips act as a natural thickener and enhance the soup’s authentic tortilla flavor.
Shred chicken finely: Shredded chicken works better than cubed pieces, as it soaks up more of the flavorful broth and blends well with the other ingredients.
Top it creatively: Don’t skip the toppings! They add texture, creaminess, and a pop of freshness to each bowl.
3. How To Store & Reheat Leftovers
This soup stores well, making it an excellent option for meal prep or enjoying over several days.
Storing Leftovers
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze the soup in freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months. Avoid adding the cream before freezing; instead, stir it in after reheating.
Reheating Leftovers
On the stovetop: Transfer the soup to a pot and reheat over medium-low heat, stirring occasionally. Add a splash of chicken broth or cream if the soup has thickened.
In the microwave: Heat a portion in a microwave-safe bowl, covering loosely, in 1-minute intervals. Stir between intervals until warmed through.
Creamy Chicken Tortilla Soup is a delicious, hearty dish that’s perfect for any season. With its bold spices, creamy texture, and customizable toppings, this recipe delivers an unforgettable meal. Made fresh on the stovetop or slow-cooked in a crock pot, it’s a dish you’ll want to make again and again. Serve it fresh or enjoy the leftovers—it’s just as good the next day!
