Creamy Chicken Tortilla Soup – Warm, Flavorful, and Comforting

If you’ve ever wanted a soup that combines rich, creamy textures with vibrant Mexican flavors, Creamy Chicken Tortilla Soup is your go-to recipe. Perfect for chilly evenings, quick weeknight dinners, or a cozy weekend meal, this soup is full of tender chicken, fresh vegetables, warm spices, and crispy tortilla strips. It’s hearty, wholesome, and can be whipped up in under an hour.

Not only is it comforting, but it’s also versatile. Customize it with your favorite toppings or make it spicier for a lively kick. Whether you’re cooking for family, meal prepping, or entertaining friends, this recipe never disappoints.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup black beans, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup heavy cream or coconut milk for dairy-free version
• Salt and black pepper, to taste
• 4–6 corn tortillas, cut into strips
• Vegetable oil for frying or baking tortilla strips
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Shredded cheese (optional)

Instructions

1. Prepare Tortilla Strips: Heat oil in a skillet over medium heat. Fry tortilla strips until golden and crisp, about 2–3 minutes. Drain on paper towels. Alternatively, bake strips at 375°F (190°C) for 10–12 minutes.
2. Sauté Vegetables: In a large soup pot, heat olive oil over medium heat. Add diced onions, garlic, and bell peppers. Cook until softened, about 5–6 minutes.
3. Add Spices: Stir in cumin, chili powder, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
4. Add Liquids and Chicken: Pour in chicken broth. Add shredded chicken, corn, black beans, and diced tomatoes. Stir to combine. Bring to a boil, then reduce heat and simmer for 15–20 minutes to let flavors meld.
5. Blend for Creaminess: Remove 1–2 cups of soup and blend until smooth. Stir back into the pot. Add heavy cream or coconut milk. Simmer 5 more minutes. Adjust salt and pepper to taste.
6. Serve: Ladle soup into bowls. Top with crispy tortilla strips, chopped cilantro, lime wedges, and optional shredded cheese.
7. Enjoy: Serve warm with crusty bread or a side salad for a complete meal.

Tips for the Perfect Soup

• Shredded Chicken: Rotisserie chicken works perfectly to save time.
• Spice Level: Adjust chili powder and cayenne to taste. Start small if unsure.
• Make Ahead: Soup tastes even better the next day. Store in the fridge for up to 3 days.
• Freeze-Friendly: Freeze in portions for up to 2 months. Reheat gently on the stove.

Variations

• Vegetarian Version: Omit chicken and add extra beans or roasted vegetables.
• Spicy Version: Add diced jalapeños or chipotle in adobo for smoky heat.
• Cheesy Version: Stir in shredded cheddar or Monterey Jack before serving.
• Cream-Free: Use blended white beans or pureed potatoes for a creamy texture without dairy.

Serving Suggestions

• Serve with a wedge of lime to brighten flavors.
• Pair with cornbread or tortilla chips for a Mexican-inspired feast.
• Add a dollop of sour cream or Greek yogurt for extra creaminess.

Fun Facts & Cultural Context

Tortilla soup, or sopa de tortilla, is a traditional Mexican dish originating in central Mexico. It’s known for its simple base of chicken broth and tortillas, with toppings that vary by region. Modern twists like this creamy version combine classic flavors with contemporary comfort-food appeal. Crispy tortilla strips are not just garnish—they provide a crunchy texture contrast that makes each bite delightful.

Why This Recipe Works

• Combines protein, fiber, and vegetables in a single bowl.
• Quick and easy to prepare with pantry staples.
• Creaminess balances the heat and spices for a comforting, crowd-pleasing dish.
• Easily customizable for dietary preferences.

Enjoy your Creamy Chicken Tortilla Soup – a bowl full of warmth, flavor, and happiness that’s perfect for every season.

Creamy Chicken Tortilla Soup

A rich and flavorful soup with tender chicken, creamy broth, and crispy tortilla strips.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Lunch

Cuisine: Comfort Food, Mexican

Calories: 350

Ingredients

  

Soup Base

• 2 tbsp olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 medium red bell pepper diced
• 1 medium green bell pepper diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 0.25 tsp cayenne pepper optional
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 1 cup corn kernels
• 1 cup black beans drained and rinsed
• 1 cup diced tomatoes
• 0.5 cup heavy cream or coconut milk
• 4-6 pieces corn tortillas cut into strips
• cilantro chopped, for garnish
• lime wedges for serving
• shredded cheese optional

Equipment

• Soup pot
• Mixing bowls
• Blender or Immersion Blender
• Skillet

Method

 

1. Prepare tortilla strips by frying or baking until crispy.
2. In a large pot, heat olive oil and sauté onions, garlic, and bell peppers until softened.
3. Add cumin, chili powder, smoked paprika, and cayenne. Cook 1 minute until fragrant.
4. Pour in chicken broth and add shredded chicken, corn, black beans, and diced tomatoes. Bring to a boil and simmer 15–20 minutes.
5. Remove a portion of soup and blend until smooth. Stir back in and add heavy cream. Simmer 5 minutes.
6. Season with salt and pepper. Serve with crispy tortilla strips, cilantro, lime, and optional cheese.

Notes

For extra flavor, use homemade chicken broth or add a chipotle pepper for smoky heat.