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creamy chicken tortilla soup
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creamy chicken tortilla soup

Creamy Chicken Tortilla Soup is the perfect blend of rich, bold flavors and cozy comfort in a bowl. It’s everything you love about classic tortilla soup—tender chicken, vibrant spices, sweet corn, and crunchy tortilla strips—taken to the next level with a creamy, velvety base. Whether you’re looking for a weeknight dinner or a dish to warm you up on a chilly day, this soup delivers both flavor and comfort. Quick to prepare and packed with southwestern-inspired ingredients, this creamy version of tortilla soup hits all the right notes: smoky, spicy, and irresistibly creamy. It’s a guaranteed crowd-pleaser!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: chicken
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can 10 oz Rotel (diced tomatoes with green chilies)
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn frozen or canned
  • ½ cup heavy cream
  • 4 oz cream cheese softened
  • Salt and pepper to taste
  • Fresh lime juice optional
  • Tortilla strips or crushed tortilla chips for topping
  • Shredded cheese sour cream, cilantro, and avocado for garnish (optional)

Method
 

  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant.
  2. Pour in the chicken broth, shredded chicken, Rotel, black beans, and corn. Stir to combine and bring to a gentle simmer. Let it simmer for 10 minutes to meld the flavors.
  3. Lower the heat and add the cream cheese, stirring until it melts and blends into the soup. Then pour in the heavy cream. Stir well to create a creamy, smooth texture. Season with salt, pepper, and a squeeze of lime juice if desired.
  4. Let the soup simmer for another 5–10 minutes until warmed through and slightly thickened. Taste and adjust seasonings as needed.
  5. Ladle the soup into bowls and top with crunchy tortilla strips. Add optional garnishes like shredded cheese, sour cream, chopped cilantro, and diced avocado for extra flavor and texture.

Notes

  • Refrigeration: Store in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze cooled soup in freezer-safe containers for up to 2 months. Thaw in the fridge and reheat gently.
Reheating: Warm over medium heat on the stovetop or microwave in 30-second intervals.