If you are searching for a soul-warming, delicious recipe that feels like a warm hug in a bowl, this Creamy Chicken Tortilla Soup Recipe is exactly what you need. Packed with tender shredded chicken, vibrant veggies, and a luscious creaminess that ties all the flavors together, this soup is both comforting and exciting to the palate. A perfect mix of spices, fresh ingredients, and a satisfying crunch from tortilla chips makes this recipe an absolute crowd-pleaser. Whether it’s a busy weeknight or a chilly weekend, this dish promises to brighten the mood and fill your kitchen with irresistible aromas.
Ingredients You’ll Need
This recipe uses straightforward ingredients, each chosen to build layers of flavor, texture, and color in the soup. Every component, from the creamy heavy cream to the hearty black beans, plays a crucial role in making this dish truly special.
- Chicken breasts: Cooked and shredded for tender, protein-packed bites throughout the soup.
- Olive oil: Adds a light, fruity richness that helps soften the aromatics beautifully.
- Onion: Chopped finely to bring natural sweetness and depth to the base.
- Garlic: Minced to introduce a warm, fragrant kick that wakes up every spoonful.
- Diced tomatoes: Canned for convenience, they add juicy acidity and vibrancy.
- Black beans: Drained and rinsed for a creamy texture and earthy notes.
- Corn kernels: Sweet bursts that contrast perfectly with the smoky spices.
- Chicken broth: The flavorful liquid foundation that brings everything together in one harmonious pot.
- Heavy cream: The secret to the soup’s signature smooth and luscious mouthfeel.
- Chili powder: Provides a mild smoky heat that enlivens every bite.
- Cumin: Adds warm, subtle earthiness accentuating the soup’s Mexican-inspired flair.
- Salt and pepper: To taste, enhancing and balancing the flavors.
- Tortilla chips: Crunchy topping offering texture contrast and a classic finish.
- Fresh cilantro: A bright herbaceous garnish that adds freshness and color.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Heat Olive Oil
Start by gently warming the olive oil in a large pot over medium heat, creating the perfect base to sauté your aromatics. This step is essential to developing the flavor foundation that will make the soup so inviting and tasty.
Step 2: Cook Onion and Garlic
Add the chopped onion and minced garlic to the pot and cook for around three minutes until softened and fragrant. This allows the natural sweetness of the onions to emerge and the garlic to mellow, setting a flavorful stage for everything that follows.
Step 3: Add Ingredients
Next, stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture up to a gentle simmer and let it cook for 10 minutes. This simmering time lets the flavors meld and intensify, making the broth rich and vibrant.
Step 4: Add Chicken
Introduce the shredded chicken to the pot and continue simmering for another 10 minutes. The chicken warms through and absorbs the savory broth, ensuring every bite is juicy and flavorful.
Step 5: Stir in Cream
Finally, stir in the heavy cream and cook for an extra five minutes. This final addition is key; the cream transforms the soup into its signature luscious and velvety version, rounding out all the spices and ingredients beautifully.
Step 6: Serve
Ladle the soup into bowls and top with crunchy tortilla chips and fresh cilantro. Serve immediately to enjoy the delightful mix of creamy, savory, and fresh notes with every spoonful.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
Brighten your bowl with crispy tortilla chips for crunch and fresh cilantro leaves to add a pop of color and fresh herbal brightness. You can also sprinkle a little shredded cheese or a dollop of sour cream if you like, making the presentation even more irresistible.
Side Dishes
This soup pairs beautifully with warm cornbread, a crisp green salad, or even some spicy roasted vegetables. These sides complement the soup’s hearty and creamy nature without overpowering its delicate balance of flavors.
Creative Ways to Present
Try serving the soup in mini bread bowls for a fun and edible container that elevates the experience. Another crowd-pleaser is setting up a toppings bar where guests can customize their bowls with diced avocado, jalapeños, or shredded cheese. Presentation becomes a celebration when you add these little personal touches.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful as the first.
Freezing
This Creamy Chicken Tortilla Soup Recipe freezes well, but it’s best to leave out the heavy cream during freezing. Freeze the soup in a freezer-safe container for up to 2 months and add the cream when reheating to maintain its beautiful texture.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. If frozen, thaw overnight in the refrigerator before reheating. Stir in the heavy cream last, warming just until heated through, to preserve the soup’s signature creaminess.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds an extra layer of savory flavor to this Creamy Chicken Tortilla Soup Recipe while saving you prep time.
Is there a way to make this soup dairy-free?
Yes, simply substitute the heavy cream with coconut cream or a dairy-free alternative. This will still give you a satisfying creamy texture without the dairy.
Can I make this soup spicier?
For sure! You can add extra chili powder or diced jalapeños to kick up the heat. Adjust according to your spice preference for a personalized touch.
What is the best type of tortilla chips to use as a topping?
Opt for plain or lightly salted tortilla chips to avoid overwhelming the soup’s flavors. You could even use baked chips for a lighter crunch.
Can I prepare this soup in a slow cooker?
Definitely. Sauté the onion and garlic first, then add all ingredients except the cream to your slow cooker. Cook on low for 4-6 hours. Stir in the cream just before serving to maintain that creamy texture.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe has become one of my all-time favorites to make and share. It’s such a rewarding dish that blends creamy, spicy, and fresh flavors in a way that feels both comforting and exciting. I encourage you to give it a try — gather your ingredients, warm up your kitchen, and treat yourself to a bowl of this delightful soup. It’s the perfect hug on a chilly day and always leaves me craving seconds!
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Creamy Chicken Tortilla Soup is a comforting and flavorful meal featuring tender shredded chicken, black beans, corn, and diced tomatoes simmered in a spiced chicken broth, finished with a touch of heavy cream. Topped with crunchy tortilla chips and fresh cilantro, this soup is perfect for a hearty and satisfying dinner.
Ingredients
Main Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (about 14.5 oz)
- 1 can black beans, drained and rinsed (about 15 oz)
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Toppings and Garnish
- Tortilla chips, for topping
- Fresh cilantro, for garnish
Instructions
- Heat Olive Oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Cook Onion and Garlic: Add the chopped onion and minced garlic to the pot and cook until softened and fragrant, about 3 minutes, stirring occasionally to prevent burning.
- Add Ingredients: Stir in the diced tomatoes, drained black beans, corn kernels, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
- Add Chicken: Add the cooked and shredded chicken to the pot, stirring it into the soup. Continue to simmer for an additional 10 minutes to heat the chicken through and blend the flavors.
- Stir in Cream: Pour in the heavy cream and stir well to combine. Cook for another 5 minutes, allowing the soup to become creamy and rich.
- Serve: Ladle the hot soup into bowls, then top with crunchy tortilla chips and fresh cilantro for added texture and freshness. Serve immediately.
Notes
- Use rotisserie chicken to save time on cooking and shredding your own chicken breasts.
- Adjust the level of chili powder to control the spiciness of the soup.
- For a thicker soup, puree a portion of the soup before adding the chicken and cream.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Vegetarian option: Omit chicken and increase beans and corn, or substitute with plant-based chicken alternatives.
