Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup is a rich and flavorful twist on traditional chicken tortilla soup, blending the comforting elements of a creamy soup with the bold, zesty flavors of Mexican cuisine. Packed with tender shredded chicken, hearty vegetables, warm spices, and topped with crispy tortilla strips, this soup is perfect for cozy dinners or feeding a crowd. Unlike the brothy version, this creamy adaptation features a luscious, velvety base made with cream or cream cheese, adding a layer of indulgence that’s hard to resist. Whether served as a main course or as an appetizer, this hearty soup is guaranteed to satisfy every craving.

Why You’ll Love This Recipe
This Creamy Chicken Tortilla Soup is easy to make, packed with wholesome ingredients, and loaded with bold, satisfying flavors. You’ll love the balance of creaminess and spice, which can be adjusted to suit your personal preferences. The crispy tortilla strips add the perfect crunch, making every bite exciting. With its one-pot convenience and versatility, this soup is perfect for weeknight meals, meal prep, or even as a crowd-pleaser at your next gathering. Plus, it’s customizable—add more veggies, swap the cream for a dairy-free option, or amp up the heat to make it your own.

Preparation Time and Servings:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Serving Size: 1 bowl (approximately 2 cups)

Nutritional Information (per serving):

• Calories: 370
• Carbohydrates: 22g
• Protein: 28g
• Fat: 18g
• Fiber: 4g
• Sugar: 4g

Ingredients

For the soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 (15-ounce) can diced tomatoes with green chilies (such as Rotel)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen or fresh corn kernels
• 4 cups chicken broth (low-sodium preferred)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground coriander (optional)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 pound cooked, shredded chicken (rotisserie chicken or leftover chicken works well)
• 1 cup heavy cream or 1 (8-ounce) block cream cheese, softened

For the tortilla strips:

• 6 small corn tortillas, cut into thin strips
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

Optional toppings:

• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro, chopped
• Sliced avocado
• Lime wedges
• Sour cream or Greek yogurt
• Jalapeño slices
• Hot sauce

Step-by-Step Instructions

Step 1: Prepare the Tortilla Strips

1. Preheat your oven to 375°F (190°C). Arrange the tortilla strips on a baking sheet lined with parchment paper. Drizzle with vegetable oil, sprinkle with salt, and toss to coat evenly.
2. Spread the strips out in a single layer and bake for 10–12 minutes, flipping halfway through, until golden brown and crispy. Remove from the oven and set aside to cool.

Step 2: Sauté the Vegetables

1. Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
2. Add the red and green bell peppers and continue to sauté for another 3–4 minutes until the peppers are tender. Stir in the minced garlic and cook for 30 seconds, or until fragrant.

Step 3: Build the Base

1. Add the diced tomatoes with green chilies, black beans, and corn to the pot. Stir well to combine.
2. Pour in the chicken broth and stir in the cumin, chili powder, smoked paprika, coriander (if using), salt, and black pepper. Bring the mixture to a gentle simmer.

Step 4: Add the Chicken

1. Stir in the cooked, shredded chicken and let the soup simmer for 10 minutes to allow the flavors to meld together.

Step 5: Make it Creamy

1. Reduce the heat to low and stir in the heavy cream or softened cream cheese. If using cream cheese, whisk continuously to ensure it melts smoothly into the soup without lumps. Simmer for an additional 5 minutes until the soup is creamy and heated through.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and top with crispy tortilla strips. Add your favorite toppings, such as shredded cheese, cilantro, avocado, or a squeeze of fresh lime juice. Serve warm and enjoy!

Ingredient Background

Chicken

Shredded chicken is the protein backbone of this soup. Rotisserie chicken is a convenient option, but you can also use cooked chicken breasts, thighs, or even leftover turkey.

Tortilla Strips

Homemade tortilla strips are key to replicating the classic tortilla soup experience. They add a crunchy texture that complements the creamy soup. If you’re short on time, store-bought tortilla chips can be used as a substitute.

Cream

Heavy cream or cream cheese gives the soup its creamy consistency. For a lighter option, you can use half-and-half or a dairy-free alternative, such as coconut cream or cashew cream.

Technique Tips

1. Softening Cream Cheese: If using cream cheese, ensure it’s at room temperature before adding it to the soup to help it blend smoothly.
2. Shred Chicken Easily: Use two forks or a hand mixer to quickly shred cooked chicken. This works best when the chicken is still warm.
3. Control the Heat: Adjust the level of chili powder or add diced jalapeños for extra spice, or reduce the amount for a milder flavor.

Alternative Presentation Ideas

1. Soup Bar: Set up a toppings bar with various options like cheese, sour cream, avocado, and hot sauce, allowing guests to customize their bowls.
2. Bread Bowl: Serve the soup in hollowed-out bread bowls for an extra comforting presentation.
3. Mason Jar Meals: Pack the soup in mason jars for a portable, grab-and-go meal.

Additional Tips for Success

• Simmer for Flavor: Letting the soup simmer longer enhances the depth of flavor, but don’t let it boil after adding the cream to prevent curdling.
• Thin the Soup: If the soup becomes too thick, add more chicken broth or a splash of water to reach your desired consistency.
• Freshness Matters: Garnish with fresh lime juice and cilantro for a bright, zesty finish that balances the richness of the soup.

Recipe Variations

1. Low-Carb Version

Replace the corn and black beans with additional low-carb vegetables like zucchini or spinach. Skip the tortilla strips or use baked cheese crisps as a topping.

2. Spicy Southwest

Add diced chipotle peppers in adobo sauce for a smoky, spicy kick. Top with pickled jalapeños for extra heat.

3. Vegetarian Option

Substitute the chicken with extra beans, tofu, or roasted vegetables like sweet potatoes or butternut squash. Use vegetable broth instead of chicken broth.

4. Dairy-Free Creamy Soup

Replace the heavy cream with unsweetened coconut cream or a cashew cream blend for a dairy-free alternative.

Freezing and Storage

Freezing

• Soup Base Only: To freeze, avoid adding the cream or cream cheese. Cool the soup base completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight and stir in the cream when reheating.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring frequently. Add more broth if needed to thin it out.

Refrigeration

• Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat in a pot over low heat or in the microwave, stirring occasionally.

Healthier Twist Ideas

1. Use Greek Yogurt: Replace the cream with plain Greek yogurt for added protein and a lighter texture.
2. Bake the Tortilla Strips: Use less oil by baking the tortilla strips instead of frying them.
3. Add More Veggies: Bulk up the soup with extra vegetables like carrots, zucchini, or spinach for added nutrients.

Serving Suggestions for Events

1. Family Dinner: Pair the soup with a side of cornbread or a fresh salad for a complete meal.
2. Party Starter: Serve smaller portions in mugs or ramekins as an appetizer for gatherings.
3. Meal Prep: Make a large batch and portion into individual containers for quick, reheatable lunches throughout the week.

Special Equipment

• Large pot or Dutch oven
• Baking sheet for tortilla strips
• Immersion blender (optional, for a smoother texture)

Frequently Asked Questions

1. Can I make this soup in a slow cooker?

Yes! Add all the ingredients except the cream and tortilla strips to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream during the last 30 minutes.

2. Can I use store-bought tortilla chips?

Absolutely. Store-bought tortilla chips are a convenient alternative to homemade tortilla strips.

3. How can I thicken the soup?

If you prefer a thicker soup, mash some of the beans or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

4. Can I make this soup gluten-free?

Yes! Use gluten-free tortillas for the strips and ensure that all canned ingredients are certified gluten-free.

5. What’s the best way to store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Add fresh toppings before serving.

6. Can I make it spicier?

Increase the chili powder, add fresh jalapeños, or stir in a few drops of hot sauce for extra heat.

7. Can I freeze the soup with cream?

Cream-based soups can separate when frozen, so it’s best to freeze the base without cream and add it during reheating.

8. What type of chicken works best?

Rotisserie chicken is convenient, but any cooked, shredded chicken—like poached, grilled, or baked chicken—works perfectly.

Conclusion

Creamy Chicken Tortilla Soup is the ultimate comfort food, blending creamy richness with the bold, spicy flavors of Mexican cuisine. Its combination of tender chicken, hearty beans, zesty spices, and crispy tortilla strips makes it a crowd-pleaser for any occasion. Whether you enjoy it as a weeknight dinner or a party centerpiece, this recipe is easy to prepare and endlessly customizable. With helpful tips, variations, and serving suggestions, this guide ensures you’ll create a delicious soup that your family and friends will love. Get ready to dig into a bowl of pure comfort—don’t forget the tortilla strips!

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