When the days grow shorter and the air turns crisp, there’s nothing quite like wrapping your hands around a steaming bowl of soup that warms you from the inside out. This Creamy Chicken Tortilla Soup is the kind of comfort food that brings people together, perfect for cozy weeknights or gathering around the table with family. It’s inspired by classic Mexican flavors but with a creamy twist that makes it irresistibly rich and satisfying.
The combination of tender chicken, a creamy tomato base, and just the right amount of spice creates a dish that feels like a hug in a bowl. And let’s not forget the toppings—the crispy tortilla strips, fresh cilantro, and creamy avocado take it to a whole new level of deliciousness. Whether it’s a chilly evening or you just need a bowl of something that feels like home, this soup delivers every time.
Why You’ll Love This Recipe:
- Rich and Creamy: The smooth texture makes it luxurious, but it’s still easy to make.
- Customizable: Add your favorite toppings or adjust the spice level to suit your taste.
- Perfect for Meal Prep: This soup keeps beautifully and tastes even better the next day.
- One-Pot Wonder: Minimal cleanup and maximum flavor!
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a spicier soup)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup corn kernels (frozen or canned)
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- 1/4 cup sour cream
- Salt and pepper, to taste
For Serving:
- Tortilla strips (store-bought or homemade)
- Diced avocado
- Chopped fresh cilantro
- Lime wedges
How to Make Creamy Chicken Tortilla Soup:
Step-by-Step Instructions:
- Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes, or until softened. Stir in the garlic and red bell pepper, and cook for another 2 minutes until fragrant. - Spice it Up:
Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the spices, letting them toast for about a minute. This step deepens the flavor of the soup. - Build the Base:
Pour in the chicken broth and add the diced tomatoes. Stir to combine, scraping the bottom of the pot to lift any flavorful bits. Bring the mixture to a gentle simmer. - Add the Corn and Chicken:
Stir in the corn kernels and shredded chicken. Let the soup simmer for 10–15 minutes, allowing the flavors to meld beautifully. - Make it Creamy:
Reduce the heat to low and stir in the heavy cream and sour cream. Let it warm through without bringing it to a boil, as boiling can cause the cream to separate. Taste and adjust the seasoning with salt and pepper as needed. - Serve and Garnish:
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and fresh cilantro. Add a squeeze of lime for a burst of brightness.
Helpful Tips:
- Make it Ahead: This soup tastes even better the next day, as the flavors continue to develop. Store it in an airtight container in the fridge and reheat gently on the stovetop.
- Crispy Tortilla Strips: To make homemade tortilla strips, slice corn tortillas into thin strips, toss with a little olive oil, and bake at 375°F (190°C) for 8–10 minutes, or until golden and crisp.
- Spice Level: If you’re serving this to kids or prefer a milder soup, skip the cayenne pepper and adjust the chili powder to your liking.
Details:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Gluten-Free
Notes:
- For a thicker soup, you can blend a portion of it using an immersion blender before adding the chicken.
- Feel free to swap out heavy cream for coconut milk if you prefer a dairy-free option.
Nutritional Information (Per Serving):
Calories: 320
Protein: 22g
Carbohydrates: 15g
Fat: 20g
Fiber: 3g
Frequently Asked Questions:
Can I freeze this soup?
Yes! Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop.
What other toppings can I use?
Shredded cheese, jalapeños, or even a dollop of Greek yogurt would be delicious additions.
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and replace the shredded chicken with black beans or chickpeas for a plant-based version.
Storage Instructions:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezer: Freeze in individual portions for easy reheating on busy days.
Related Recipes:
If you loved this Creamy Chicken Tortilla Soup, you’ll definitely want to try these cozy favorites:
Conclusion:
This Creamy Chicken Tortilla Soup is proof that comfort food doesn’t have to be complicated. With its bold flavors, creamy texture, and customizable toppings, it’s bound to become a favorite in your home. Whether you’re looking to impress guests or simply treat yourself to something special, this soup is sure to hit the spot every time. So grab a ladle, your favorite soup bowl, and dig in—comfort is just a spoonful away!
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Creamy Chicken Tortilla Soup
Description
When the days grow shorter and the air turns crisp, there’s nothing quite like wrapping your hands around a steaming bowl of soup that warms you from the inside out. This Creamy Chicken Tortilla Soup is the kind of comfort food that brings people together, perfect for cozy weeknights or gathering around the table with family. It’s inspired by classic Mexican flavors but with a creamy twist that makes it irresistibly rich and satisfying.
The combination of tender chicken, a creamy tomato base, and just the right amount of spice creates a dish that feels like a hug in a bowl. And let’s not forget the toppings—the crispy tortilla strips, fresh cilantro, and creamy avocado take it to a whole new level of deliciousness. Whether it’s a chilly evening or you just need a bowl of something that feels like home, this soup delivers every time.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a spicier soup)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup corn kernels (frozen or canned)
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- 1/4 cup sour cream
- Salt and pepper, to taste
For Serving:
- Tortilla strips (store-bought or homemade)
- Diced avocado
- Chopped fresh cilantro
- Lime wedges
Instructions
- Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes, or until softened. Stir in the garlic and red bell pepper, and cook for another 2 minutes until fragrant. - Spice it Up:
Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the spices, letting them toast for about a minute. This step deepens the flavor of the soup. - Build the Base:
Pour in the chicken broth and add the diced tomatoes. Stir to combine, scraping the bottom of the pot to lift any flavorful bits. Bring the mixture to a gentle simmer. - Add the Corn and Chicken:
Stir in the corn kernels and shredded chicken. Let the soup simmer for 10–15 minutes, allowing the flavors to meld beautifully. - Make it Creamy:
Reduce the heat to low and stir in the heavy cream and sour cream. Let it warm through without bringing it to a boil, as boiling can cause the cream to separate. Taste and adjust the seasoning with salt and pepper as needed. - Serve and Garnish:
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and fresh cilantro. Add a squeeze of lime for a burst of brightness.
Notes
- For a thicker soup, you can blend a portion of it using an immersion blender before adding the chicken.
- Feel free to swap out heavy cream for coconut milk if you prefer a dairy-free option.