Creamy Chicken Tortilla Soup is i of my favorite fall soup recipes. It’second creamy, it’sec delicious, as well as it’sec filled alongside all of my favorite Tex-Mex ingredients. This tardily tortilla soup recipe is perfect for whatsoever nighttime of the calendar week, as well as it’second so easy to salvage and reheat afterward!
Why We Love This Creamy Chicken Tortilla Soup Recipe
This chicken tortilla soup is then good. It’s made on the stove, so if you don’t take wearisome cookers too minute pots, don’t worry! I dearest the extra creamy texture of this recipe compared to regular chicken tortilla soup.
- Easy. You can use raw boneless, skinless chicken breasts and make them directly inward the soup, or y'all tin add together precooked chicken later on on.
- Adaptable. Change up the spice grade to arrange your tastes. Omit the jalapeños if y'all’re not a fan of spice.
- Flavorful. Chicken broth, burn down-roasted diced tomatoes together with green chilies, chili pulverization, cumin, too smoked paprika add together and then much depth to this soup.
Variations on This Recipe for Creamy Chicken Tortilla Soup
There are so many ways to modify up this creamy chicken soup recipe to adapt your tastes as well as what you lot take on hand. For a vegetarian version, omit the chicken together with purpose vegetable broth instead of chicken broth. You tin can as well add together extra veggies, like bell peppers, zucchini, or spinach.
And if yous tin can’t discover smoked paprika, yous tin role regular paprika or endeavour adding a pinch of earth chipotle chili pulverization to get that smoky season.
How to Store together with Reheat
Store leftover creamy chicken tortilla soup inwards an airtight container inwards the refrigerator for upwards to iii days. Reheat in a pot ready over medium-low heat or in private portions inwards the microwave until warmed through.
How to Freeze
If yous plan to freeze this creamy chicken tortilla soup, I recommend leaving out the heavy cream until you are make to serve. Freeze the soup (without heavy cream) inwards an airtight container for up to 3 months. Let thaw overnight in the fridge earlier reheating in addition to stirring inward cream.
Serving Suggestions
Serve this delicious as well as creamy soup alongside extra tortilla chips and a side of Mexican mac as well as cheese, homemade taquitos, avocado fries, avocado corn salsa, chilaquiles, or Mexican street corn pasta salad.
Wash it all downwards amongst a refreshing margarita or pineapple agua fresca for the kiddos.
This slow soup is relatively good for yous. Healthy agency something different to everyone, but it’sec filled alongside veggies, beans, as well as chicken and so it is a prissy whole meal. It’s too non likewise bad calorie-wise. However, if yous really want a healthy version, cheque out our Healthy Chicken Tortilla Soup Recipe instead!
Yes! There’s no H2O inwards this recipe to sparse things out. We’re only using chicken stock for the liquid, which actually adds a overnice thickness to the soup. At the end, stir in heavy cream to really add in the creamy texture!
The cream should help to thicken upwards this soup, simply if you lot’re nevertheless longing for an fifty-fifty creamier texture, continue simmering the soup to trim and thicken it. You tin can as well effort adding a few cubes of cream cheese!
If you lot observe this soup to be as well spicy for your tastes, you can omit the jalapeños, use mild diced tomatoes together with greenish chilies, as well as skip adding whatsoever crushed ruddy pepper flakes.
More Tortilla Soup Recipes We Love
- Healthy Chicken Tortilla Soup
- Crockpot Chicken Tortilla Soup
- Instant Pot Chicken Tortilla Soup
- Beef Tortilla Soup
five-Star Review
“My family unit LOVED this soup. It’second hard to notice something everyone tin hold on and this was a dwelling run! ” – Shawna Modrich
Recipe
Creamy Chicken Tortilla Soup Recipe
Ingredients
For the Soup
- 3 tablespoons crushed corn tortilla chips
- ii tablespoons vegetable crude oil
- ane yellowish onion diced
- ii jalapeño peppers diced
- 4 cloves garlic minced
- vi cups low-sodium chicken broth
- 29 ounces burn down-roasted diced tomatoes too green chilies such as Rotel (ii (fourteen.five-ounce) cans)
- eleven ounces canned corn kernels (ane tin can)
- fourteen.v ounces canned black beans rinsed in addition to drained (ane tin can)
- one tablespoon chili powder
- two teaspoons ground cumin
- 1 teaspoon smoked paprika
- ⅛ teaspoon crushed cherry-red pepper flakes optional, for extra spice
- iii boneless, skinless chicken breasts or iii cups cubed cooked chicken
- ii limes i juiced together with i cutting into wedges
- one cup heavy cream room temperature
- Kosher table salt together with freshly ground black pepper to taste
Optional Toppings
- Shredded Mexican blend cheese
- Corn tortilla chips or strips
- Sour cream
- Chopped fresh cilantro
- Sliced avocado
Recommended Equipment
Instructions
For the Soup
- Crush plenty tortilla chips to make three tablespoons in addition to prepare aside.3 tablespoons crushed corn tortilla chips
- Heat a Dutch oven over medium estrus, together with add together the vegetable crude.2 tablespoons vegetable crude
- Add onions as well as prepare three minutes or until softened together with translucent.1 xanthous onion
- Add the jalapeños too cook an additional one infinitesimal.ii jalapeño peppers
- Add garlic as well as fix 30 seconds.4 cloves garlic
- Pour inward the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed ruby pepper, too crushed corn tortilla chips.half dozen cups low-sodium chicken broth, 29 ounces burn down-roasted diced tomatoes as well as light-green chilies, xi ounces canned corn kernels, xiv.five ounces canned dark beans, 1 tablespoon chili powder, ii teaspoons ground cumin, 1 teaspoon smoked paprika, ⅛ teaspoon crushed carmine pepper flakes
- If using chicken breasts, add them right away too trim back the estrus to depression.iii boneless, skinless chicken breasts
- Simmer for xx minutes or until chicken is cooked through.
- Remove chicken breasts and purpose ii forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it right away.)
- Add lime juice and heavy cream. Stir good as well as season amongst common salt & pepper. Cook until heated through.ii limes, i loving cup heavy cream, Kosher common salt together with freshly ground dark pepper
To Serve
- Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream too chopped fresh cilantro.Shredded Mexican blend cheese, Corn tortilla chips, Sour cream, Chopped fresh cilantro
- Serve a wedge of lime in addition to a few slices of avocado.Sliced avocado
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Becky’s tips
- If you lot don’t have chicken breast, yous tin role chicken thighs. Be sure to role boneless, skinless thighs.
- If yous don’t take dark beans or don’t similar them, experience gratis to role other beans, such equally pinkish kidney beans or pinto beans!
- Make certain the heavy cream is at room temperature together with the soup is off the fire to avoid curdling the cream.
- Nutritional data does non include optional toppings.
Storage: Store creamy chicken tortilla soup inwards an airtight container in the fridge for up to three days or inward the freezer for upwardly to three months.
Nutrition Information
How to Make Creamy Chicken Tortilla Soup Step past Step
Sauté the Veggies: Crush enough tortilla chips to brand 3 tablespoons together with gear up aside. Heat a Dutch oven over medium heat, together with add two tablespoons of vegetable oil. Add 1 diced yellowish onion and prepare for iii minutes or until softened together with translucent. Add 2 diced jalapeños and cook for an additional ane infinitesimal, and then add together iv cloves of minced garlic together with fix for thirty seconds.
Cook the Soup: Pour in 6 cups of low-sodium chicken broth, 29 ounces (2 cans) of burn-roasted diced tomatoes too dark-green chilies, xi ounces (i tin) of corn kernels, 14.v ounces (one can) of dark beans, one tablespoon of chili pulverisation, two teaspoons of ground cumin, i teaspoon of smoked paprika, ⅛ teaspoon of crushed reddish pepper flakes, and the 3 tablespoons of crushed corn tortilla chips. If using raw chicken breasts, add together them instantly together with cut back the oestrus to low. Simmer for xx minutes, or until chicken is cooked through.
Shred the Chicken: Remove the chicken breasts together with use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add together it immediately.)
Add the Cream: Add the juice of ii limes in addition to one cup of heavy cream. Stir well and season alongside common salt as well as pepper. Cook until heated through.
Serve the Soup: Ladle the soup into serving bowls too sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream, in addition to chopped fresh cilantro. Serve a wedge of lime too a few slices of avocado.
