Creamy Chicken Tortilla Soup Recipe
If you’re craving a soup that feels like a warm hug on a chilly day, look no further than this Creamy Chicken Tortilla Soup Recipe. It’s a vibrant blend of tender shredded chicken, hearty black beans, sweet corn, and a luscious creamy broth infused with bold spices. Each spoonful balances comforting creaminess with a hint of zest, topped off with crunchy tortilla chips and fresh cilantro for that perfect finishing touch. This recipe is straightforward yet packed with flavors that will quickly turn it into your go-to meal for family dinners or when you want something soothing and satisfying in under an hour.
Ingredients You’ll Need
Getting the right ingredients together is a breeze, and each one plays a key role in making this soup both hearty and flavorful. From the tender chicken to the spices that build its signature taste, every component adds its own magic to the pot.
- Chicken breasts: Cooked and shredded for tender protein that soaks up all the flavors.
- Olive oil: Adds a subtle richness and helps soften the aromatics.
- Onion: Chopped and sautéed to bring a natural sweetness and depth.
- Garlic: Minced to infuse the soup with its fragrant, savory essence.
- Diced tomatoes: A can provides a bright, tangy base that balances the cream.
- Black beans: Drained and rinsed to add hearty texture and protein.
- Corn kernels: Sweet kernels complement the spices and add color.
- Chicken broth: Forms the flavorful liquid base for the soup.
- Heavy cream: Stirred in last to create the signature creamy texture.
- Chili powder: Adds warm, smoky spice that wakes up the palate.
- Cumin: Brings an earthy, slightly nutty note to the flavor profile.
- Salt and pepper: Essential seasonings to taste, enhancing all the flavors.
- Tortilla chips: For topping, providing a satisfying crunch contrast.
- Fresh cilantro: Bright, herbaceous garnish to elevate the final dish.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Heat the Olive Oil
Begin by warming the olive oil in a large pot over medium heat. This gentle heat will prepare the pan for the onions and garlic, helping to release their natural flavors without burning.
Step 2: Cook Onion and Garlic
Add the chopped onion and minced garlic to the pot. Cook them until the onion becomes soft and translucent, about 3 minutes. This step is crucial as it builds the flavorful foundation that will deepen the soup’s complexity.
Step 3: Add the Main Ingredients and Spices
Next, stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Bring this mixture to a simmer, allowing the flavors to meld together beautifully over 10 minutes. This is where the soup starts to develop its rich and hearty character.
Step 4: Incorporate the Shredded Chicken
Add the cooked, shredded chicken into the pot and let the soup simmer for another 10 minutes. This gives the chicken time to soak up all those wonderful spices and meld with the vegetables and broth.
Step 5: Stir in the Cream
Finally, stir in the heavy cream and cook for about 5 more minutes. The cream softens the spices and rounds out the flavors while making the soup wonderfully smooth and luscious.
Step 6: Serve and Enjoy
Ladle the soup into bowls, then top with crunchy tortilla chips and fresh cilantro. Serve it hot and get ready to savor every comforting, flavorful bite.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
The toppings truly bring this Creamy Chicken Tortilla Soup Recipe to life. A handful of tortilla chips adds a crispy, salty texture that contrasts perfectly with the creamy broth. Fresh cilantro leaves provide a pop of herbal brightness and make each spoonful feel fresh and vibrant.
Side Dishes
This soup pairs wonderfully with light side dishes like a simple green salad dressed with lime vinaigrette or a slice of warm, crusty bread. Cornbread or a fresh avocado salad can also complement the flavors and textures while keeping the meal balanced and filling.
Creative Ways to Present
For a fun twist, try serving the soup in small mason jars or mini bowls alongside individual bowls of toppings like shredded cheese, diced avocado, or a squeeze of lime. This lets everyone customize their bowl, turning your Creamy Chicken Tortilla Soup Recipe into an interactive experience perfect for casual get-togethers.
Make Ahead and Storage
Storing Leftovers
The soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain the flavors and prevent it from absorbing any fridge odors. When you’re ready to enjoy leftovers, the soup will taste just as comforting as the day you made it.
Freezing
You can freeze the Creamy Chicken Tortilla Soup Recipe for up to 2 months. It’s best to cool the soup completely before transferring it to freezer-safe containers or bags. Note that cream-based soups may separate slightly after freezing, but a good stir while reheating usually brings the texture back to life.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent the cream from curdling or sticking to the pot. Add a splash of chicken broth or water if it seems too thick, and enjoy it piping hot with your favorite toppings.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a fantastic time-saver and perfect for this Creamy Chicken Tortilla Soup Recipe. Just shred it and toss it in during the cooking process as instructed.
Is there a dairy-free version of this soup?
Yes, you can substitute the heavy cream with coconut milk or a creamy plant-based alternative like cashew cream to keep it dairy-free while maintaining that luscious texture.
How spicy is this soup?
The soup carries a mild heat thanks to the chili powder and cumin, but it’s easy to adjust the spice level by adding more chili powder or a dash of cayenne pepper if you prefer it hotter.
Can I make this soup vegetarian?
To make a vegetarian version, omit the chicken and use vegetable broth. Add extra beans or some cooked quinoa or rice for protein and texture.
What type of tortilla chips work best as a topping?
Thick, sturdy tortilla chips are ideal because they hold up well without getting soggy too quickly. You can also crush them up for a sprinkle or leave them whole for extra crunch.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe is one of those dishes that feels like an instant classic. Its warmth, creaminess, and vibrant flavors bring comfort and joy in every bowl. Whether you’re cooking for your family or craving a wholesome meal, this soup will quickly become a beloved favorite. Give it a try, and I promise you’ll be reaching for it again and again.
Print
Creamy Chicken Tortilla Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This creamy chicken tortilla soup is a comforting and flavorful meal perfect for any day. Featuring shredded chicken, black beans, corn, and a rich blend of spices in a creamy broth, it’s garnished with crunchy tortilla chips and fresh cilantro for added texture and freshness.
Ingredients
Main Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn kernels
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
For Garnish
- Tortilla chips, for topping
- Fresh cilantro, for garnish
Instructions
- Heat Olive Oil: Heat 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, cooking until softened and fragrant, about 3 minutes.
- Add Ingredients: Stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to develop flavors.
- Add Chicken: Add the shredded chicken to the pot and simmer for an additional 10 minutes to heat through and allow flavors to meld.
- Stir in Cream: Stir in the heavy cream and cook for another 5 minutes for a smooth and creamy texture.
- Serve: Ladle the soup into bowls and top with crunchy tortilla chips and fresh cilantro. Serve hot for a comforting meal.
Notes
- You can use rotisserie chicken to save time and add flavor.
- For a spicier kick, add jalapeños or a dash of hot sauce.
- To make it dairy-free, substitute heavy cream with coconut milk or a plant-based cream.
- Leftovers keep well in the refrigerator for up to 3 days.
- Freeze portions for up to 2 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
