Okay, let me tell you about this Creamy Chicken Tortilla Soup. It’s the kind of recipe that feels like a warm hug on a chilly evening. Think of it as the cozier, more comforting cousin of your regular Chicken Noodle Soup, but with a southwest kick that’ll wake up your taste buds. I remember the first time I made this; it was a total experiment, born out of a craving for something hearty and a quick scan of what I had in my pantry. The results? Pure magic. My kids, who are usually pretty picky, devoured it! Ever since then, it’s been a regular on our dinner rotation, especially during those busy school nights when you just need something delicious and easy. It’s way more flavorful than anything you can buy in a can, and honestly, it doesn’t take much longer to throw together. Trust me, you’re going to want to add this one to your recipe box.
What is Creamy Chicken Tortilla Soup?
Creamy Chicken Tortilla Soup is basically a rich and flavorful soup that combines tender Shredded Chicken, creamy broth, and all the classic southwest flavors you love: tomatoes, corn, black beans, and a little bit of spice. It’s topped off with crispy tortilla strips and your favorite garnishes, like avocado, sour cream, and cilantro. Think of it as a deconstructed chicken tortilla casserole, but in soup form! The beauty of this soup is in its versatility. It’s hearty enough to be a main course, but it also works perfectly as a starter. It’s essentially comfort food in a bowl, and it’s guaranteed to warm you up from the inside out. The “creamy” element doesn’t necessarily mean tons of heavy cream; it’s often achieved with a blend of pureed vegetables or, my personal favorite, a touch of cream cheese. Makes all the difference!
Why you should try this recipe?
What I love most about this Creamy Chicken Tortilla Soup is how incredibly customizable it is. You can really tailor it to your own taste. For example, if you’re not a fan of black beans, swap them out for pinto beans. Want more heat? Add a pinch of cayenne pepper or a diced jalapeño. The flavor is just incredible. It’s a perfect blend of savory chicken, sweet corn, tangy tomatoes, and a hint of spice, all brought together by the creamy broth. And the crispy tortilla strips on top? They add the perfect textural contrast.
Is it easy to make? What is a lifesaver on busy nights when you need dinner on the table fast? How do you cook a rotisserie chicken? What is a good way to use up leftover chicken? Most of the ingredients are pantry staples, so you probably already have them on hand. I’ve made this soup countless times for potlucks and family gatherings, and it always gets rave reviews. Is this a crowd pleaser? Is it better than plain old tomato soup? Is it true that everyone can customize their toppings to their liking?
How do I make a Creamy Chicken Tortilla Soup?
Quick Overview
What is the easiest way to make Creamy Chicken Tortilla Soup? What are some good ways to sauté veggies, add your chicken and spices, simmer it all together in broth, and serve. How do you make a creamy soup? After that, you stir in some cream cheese (trust me on this one! What’s the best part? Is it really that simple?
Ingredients
For the Soup:
* 1 tablespoon olive oil: Adds a great base flavor and helps sauté the veggies.
* 1 medium onion, chopped: Yellow or white onion works great. I always chop mine finely so it blends well.
* 2 cloves garlic, minced: Fresh garlic is a must! Don’t skimp on this.
* 1 red bell pepper, chopped: Adds sweetness and color. You could also use a yellow or orange bell pepper.
* 1 (15-ounce) can black beans, rinsed and drained: Adds a hearty, earthy flavor. Make sure to rinse them well to remove excess sodium.
* 1 (15-ounce) can corn, drained: Adds sweetness and texture. You can use canned, frozen, or even fresh corn.
* 1 (14.5-ounce) can diced tomatoes, undrained: Adds acidity and flavor. Don’t drain them; you want the juice!
* 4 cups chicken broth: Use low-sodium to control the salt level.
* 1 teaspoon chili powder: Adds warmth and spice.
* 1/2 teaspoon cumin: Adds an earthy, smoky flavor.
* 1/4 teaspoon smoked paprika: Adds a subtle smoky flavor.
* 1 pound cooked chicken, shredded: Rotisserie chicken is a great shortcut!
* 4 ounces Cream Cheese, softened: This is the secret ingredient for extra creaminess. Don’t skip it!
* Salt and pepper to taste: Season to your liking. I always add a little extra pepper.
For the Toppings:
* Tortilla strips: Store-bought or homemade, your call! * Avocado, diced: * Sour cream: Adds tang and richness. * Cilantro, chopped: Does not taste like ice cream. * Lime wedges: Adds acidity and brightness.
How do I follow step
Step 1: Sauté the Vegetables
In a Dutch oven, heat olive oil over medium heat. Set aside. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 2-3 minutes, until fragrant. Why doesn’t garlic burn?
Step 2: Add the Beans, Corn, and Tomatoes
Stir in the black beans, corn, and diced tomatoes (with their juice). Cook for 2-3 minutes, stirring occasionally. This helps the flavors meld together.
Step 3: Add the Broth and Spices
In a large bowl, combine the chicken broth, chili powder, cumin, and smoked paprika. Mix well. Season with salt and pepper to taste. Bring to a simmer.
Step 4: Simmer the Soup
Reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the flavors to develop. This is where the magic happens!
Step 5: Blend the Soup
Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency. I like to leave some chunks for texture. If you have a blender, you can transfer half of the soup to ice cream maker and blend until smooth. What is the best way to keep a smooth, and then return it to the pot.
Step 6: Stir in the Cream Cheese and Chicken
Stir in the cream cheese until it is completely melted and the soup is creamy. Add the shredded chicken and heat through.
Step 7: Serve and Garnish
What’s your favorite soup to serve? Serve immediately and enjoy!
What should I serve it with?
This Creamy Chicken Tortilla Soup is a meal in itself, but it’s also great with savory side dishes.
For a Casual Lunch: Serve with a simple green salad or some crusty bread for dipping. A grilled cheese sandwich is also a great pairing!
For a Dinner Party:Serve as a starter before enchiladas or fajitas. A side of Mexican rice and beans would also be delicious.
For Game Day:Set up a soup bar with all the toppings so everyone can customize their own bowl. What are some different kinds of cheese, olives, pickled jalapeos… the works!
I’ve even been known to serve this with cornbread. It’s a truly winning combination. Is there any limit to creativity?
Top Tips for Perfecting Your Creamy Chicken Tortilla Soup
Don’t skip sautéing: if youWhat are some good ways to sauté onions, garlic, and bell peppers before adding the other ingredients? How do you develop the flavor of soup? Why don’t you rush this step?
What is the best broth to use?What is the best chicken broth for soup? Homemade is always good, but store-bought works too. Just make sure it’s low-sodium.
Don’t over-If you over-blend soup, it will become too smooth. You want to leave some chunks for texture. Pulse the immersion blender a few times until you reach your desired consistency.
How do you soften cream cheese?Make sure the cream cheese is softened before adding it to the soup. How do I melt a lump?
Adjust the spice level: If you’re a If you like a spicier soup, add a pinch of cayenne pepper or a diced jalapeño to the pot. You can also add a dash of hot sauce to your individual bowl.
What are some of the best toppings for aWhat are some of the best toppings for soup? Other topping ideas include shredded cheese, diced tomatoes, green onions, and pickled onions. I like adding a dollop of guacamole to my tacos!
What are some Storing and Reheating Tips?
Room Temperature: This soup is best enjoyed fresh, but you can leave it at room temperature for up to 2 hours. After that, it should be refrigerated.
Refrigerator Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually meld together even more overnight!
Freezer Instructions: For longer storage, you can freeze the soup in an airtight container for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. It will taste just as delicious!
Reheating: Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl for 2-3 minutes, stirring halfway through. Add a splash of broth if it seems too thick after reheating.
Frequently Asked Questions
Final Thoughts
So there you have it! My go-to recipe for Creamy Chicken Tortilla Soup. It’s easy, delicious, and always a crowd-pleaser. I hope you love it as much as my family does! The best part about this soup is that you can customize it to your own taste. Feel free to experiment with different toppings, spices, and vegetables. Don’t be afraid to make it your own! If you enjoyed this recipe, be sure to check out my other soup recipes. I have a feeling you’ll find some new favorites! Happy cooking, and I can’t wait to hear how yours turns out. Let me know in the comments below if you try it and what you think. And don’t forget to rate the recipe!
Creamy Chicken Tortilla Soup: 7 Reasons It's Your Next Comfort Meal
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tbsp Olive oil
- 1 medium Yellow onion chopped
- 2 cloves Garlic minced
- 4 cups Chicken broth low sodium
- 1 can Diced tomatoes 14.5 oz, undrained
- 1 can Black beans 15 oz, rinsed and drained
- 1 can Corn 15 oz, drained
- 1 tsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Smoked paprika
- 0.5 cup Heavy cream
- 2 tbsp Lime juice freshly squeezed
Toppings
- Tortilla strips
- Shredded cheddar cheese
- Sour cream
- Avocado diced
- Cilantro chopped
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Return chicken to the pot. Stir in heavy cream and lime juice. Heat through.
- Serve hot, garnished with tortilla strips, shredded cheddar cheese, sour cream, avocado, and cilantro.
