Creamy Chicken Tortilla Soup – A rich, comforting southwest-style bowl with tender chicken and zesty flavor

🎉 Introduction

Creamy Chicken Tortilla Soup is the perfect blend of cozy comfort and bold southwest flavors. Tender shredded chicken simmers in a creamy, slightly smoky broth filled with tomatoes, corn, spices, and just the right amount of heat. Crisp tortilla strips add an irresistible crunch, while toppings like lime, cilantro, and avocado brighten each spoonful.

It’s warm, hearty, and deeply satisfying — a weeknight-friendly soup that tastes like it came straight from your favorite Tex-Mex restaurant. Whether you want something creamy, cozy, and filling or a flavorful soup that pleases any crowd, this recipe delivers every time.

🧰 Equipment Needed

• Large soup pot or Dutch oven
• Cutting board & knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Ladle
• Optional: immersion blender

🛒 Ingredients

Chicken & Aromatics

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound chicken breasts or thighs
• Salt & pepper, to taste

Broth & Flavor Base

• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup corn (fresh, canned, or frozen)
• 4 cups chicken broth

Creamy Finish

• 1 cup milk or half-and-half
• ½ cup heavy cream or coconut cream
• ¼ cup cream cheese, softened (optional for extra richness)
• Juice of 1 lime

Tortilla Strips

• Corn tortillas, sliced
• Olive oil spray
• Salt

Toppings

• Avocado
• Cilantro
• Lime wedges
• Shredded cheese
• Jalapeño slices
• Extra tortilla strips

👩‍🍳 Directions

Step 1: Make the tortilla strips

Preheat oven to 375°F (190°C).
Slice corn tortillas into thin strips, spread on a baking sheet, lightly spray with olive oil, and sprinkle with salt.
Bake 8–10 minutes until crisp. Set aside.

Step 2: Sauté aromatics

Heat olive oil in a soup pot over medium heat.
Add onion and cook 5 minutes until softened.
Stir in garlic and cook 1 minute more.

Step 3: Add chicken and spices

Season chicken with salt and pepper, then add to the pot.
Add chili powder, cumin, smoked paprika, and cayenne.
Stir to coat the chicken in spices.

Step 4: Build the soup base

Add diced tomatoes, corn, and chicken broth.
Bring to a boil, then reduce heat to low.
Simmer 20 minutes, or until chicken is tender and easy to shred.

Step 5: Shred the chicken

Remove chicken, shred with two forks, and return to the pot.

Step 6: Stir in the creamy layer

Add milk, heavy cream (or coconut cream), and optional cream cheese.
Simmer on LOW until smooth — do not boil.
Finish with lime juice for brightness.

Step 7: Serve

Ladle soup into bowls and top with:

• Crispy tortilla strips
• Avocado slices
• Fresh cilantro
• Cheese
• Lime wedges
• Jalapeño slices

🍽️ Servings & Timing

• Serves: 4–6
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: ~40 minutes

🧊 Storage & Reheating

• Refrigerate for 3–4 days.
• Add broth when reheating if soup thickens.
• Reheat gently over low heat — do not boil to keep the cream smooth.
• Freeze before adding dairy for best results, then stir in cream after reheating.

🥄 Variations

• Spicy Version
  Add extra chili powder or diced jalapeños.
• Veggie-Packed
  Add bell peppers, zucchini, or black beans.
• Low-Carb
  Skip tortilla strips and add extra chicken or veggies.
• Extra Creamy
  Add more cream cheese or blend a cup of the soup before adding back.
• Slow Cooker
  Add everything except dairy. Cook LOW 6 hours, shred chicken, stir in cream and lime.

❓ 10 FAQs

1. Can I use rotisserie chicken?
   Yes — add it after the simmering step and heat through.
2. Can I use coconut milk instead of cream?
   Absolutely — it adds amazing richness.
3. How spicy is this soup?
   Mild-medium; adjust cayenne and chilies to taste.
4. Can I make it dairy-free?
   Use coconut milk and skip cheese.
5. Can I use flour tortillas?
   Corn tortillas crisp better and give classic tortilla soup flavor.
6. What cheese works best?
   Monterey Jack, cheddar, or pepper jack.
7. Can I thicken the soup?
   Yes — blend a small portion or add a slurry.
8. Can I thin it out?
   Add additional broth or milk.
9. Are tortilla chips OK instead of strips?
   Absolutely — a great shortcut.
10. Can I meal prep this?
    Yes — store soup and toppings separately.

🏁 Conclusion

Creamy Chicken Tortilla Soup is comforting, rich, and full of vibrant southwest flavor. The creamy broth, tender chicken, zesty tomatoes, and crispy tortilla strips create a bowl that feels both indulgent and refreshing. Perfect for weeknights, entertaining, or cozy weekends, this soup never disappoints and always warms the soul.

Creamy Chicken Tortilla Soup – A rich, comforting southwest-style bowl with tender chicken and zesty flavor

Creamy Chicken Tortilla Soup is the perfect blend of cozy comfort and bold southwest flavors. Tender shredded chicken simmers in a creamy, slightly smoky broth filled with tomatoes, corn, spices, and just the right amount of heat. Crisp tortilla strips add an irresistible crunch, while toppings like lime, cilantro, and avocado brighten each spoonful. It’s warm, hearty, and deeply satisfying — a weeknight-friendly soup that tastes like it came straight from your favorite Tex-Mex restaurant. Whether you want something creamy, cozy, and filling or a flavorful soup that pleases any crowd, this recipe delivers every time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4 Servings

Ingredients Equipment Method Notes

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Ingredients

  

Chicken & Aromatics

• 1 tablespoon olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 pound chicken breasts or thighs
• Salt & pepper to taste
• Broth & Flavor Base
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper optional
• 1 can 10 oz diced tomatoes with green chilies
• 1 cup corn fresh, canned, or frozen
• 4 cups chicken broth

Creamy Finish

• 1 cup milk or half-and-half
• ½ cup heavy cream or coconut cream
• ¼ cup cream cheese softened (optional for extra richness)
• Juice of 1 lime
• Tortilla Strips
• Corn tortillas sliced
• Olive oil spray
• Salt
• Toppings
• Avocado
• Cilantro
• Lime wedges
• Shredded cheese
• Jalapeño slices
• Extra tortilla strips

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Large soup pot or Dutch oven
• Cutting board & knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Ladle
• Optional: immersion blender

Method

 

Step 1: Make the tortilla strips

1. Preheat oven to 375°F (190°C).
2. Slice corn tortillas into thin strips, spread on a baking sheet, lightly spray with olive oil, and sprinkle with salt.
3. Bake 8–10 minutes until crisp. Set aside.

Step 2: Sauté aromatics

1. Heat olive oil in a soup pot over medium heat.
2. Add onion and cook 5 minutes until softened.
3. Stir in garlic and cook 1 minute more.

Step 3: Add chicken and spices

1. Season chicken with salt and pepper, then add to the pot.
2. Add chili powder, cumin, smoked paprika, and cayenne.
3. Stir to coat the chicken in spices.

Step 4: Build the soup base

1. Add diced tomatoes, corn, and chicken broth.
2. Bring to a boil, then reduce heat to low.
3. Simmer 20 minutes, or until chicken is tender and easy to shred.

Step 5: Shred the chicken

1. Remove chicken, shred with two forks, and return to the pot.

Step 6: Stir in the creamy layer

1. Add milk, heavy cream (or coconut cream), and optional cream cheese.
2. Simmer on LOW until smooth — do not boil.
3. Finish with lime juice for brightness.

Step 7: Serve

1. Ladle soup into bowls and top with:
2. Crispy tortilla strips
3. Avocado slices
4. Fresh cilantro
5. Cheese
6. Lime wedges
7. Jalapeño slices

Notes

🧊 Storage & Reheating

Refrigerate for 3–4 days.

Add broth when reheating if soup thickens.

Reheat gently over low heat — do not boil to keep the cream smooth.

Freeze before adding dairy for best results, then stir in cream after reheating.

🥄 Variations

Spicy Version
Add extra chili powder or diced jalapeños.

Veggie-Packed
Add bell peppers, zucchini, or black beans.

Low-Carb
Skip tortilla strips and add extra chicken or veggies.

Extra Creamy
Add more cream cheese or blend a cup of the soup before adding back.

Slow Cooker
Add everything except dairy. Cook LOW 6 hours, shred chicken, stir in cream and lime.

❓ 10 FAQs

Can I use rotisserie chicken?
Yes — add it after the simmering step and heat through.

Can I use coconut milk instead of cream?
Absolutely — it adds amazing richness.

How spicy is this soup?
Mild-medium; adjust cayenne and chilies to taste.

Can I make it dairy-free?
Use coconut milk and skip cheese.

Can I use flour tortillas?
Corn tortillas crisp better and give classic tortilla soup flavor.

What cheese works best?
Monterey Jack, cheddar, or pepper jack.

Can I thicken the soup?
Yes — blend a small portion or add a slurry.

Can I thin it out?
Add additional broth or milk.

Are tortilla chips OK instead of strips?
Absolutely — a great shortcut.

Can I meal prep this?
Yes — store soup and toppings separately.

🏁 Conclusion

Creamy Chicken Tortilla Soup is comforting, rich, and full of vibrant southwest flavor. The creamy broth, tender chicken, zesty tomatoes, and crispy tortilla strips create a bowl that feels both indulgent and refreshing. Perfect for weeknights, entertaining, or cozy weekends, this soup never disappoints and always warms the soul.