Creamy Chicken Tortilla Soup is a comforting bowl filled with tender chicken, a smooth and creamy broth, and those crunchy tortilla strips that add the perfect touch of texture. It’s bursting with flavors like warm spices, fresh corn, and a little kick from chili, making it feel both cozy and bright.
I love making this soup when I want something hearty but not too heavy. The creamy part always surprises people because it’s not too thick, just right to wrap around the chicken and veggies. I often add extra tortilla chips on top for a fun crunch, and it’s always a hit whenever I bring it to a casual dinner or weekday family meal.
One of my favorite ways to enjoy this soup is with a squeeze of lime and a sprinkle of fresh cilantro on top. It really wakes up the flavors and makes every spoonful taste fresh and lively. This soup reminds me of cool evenings when a warm, filling meal is exactly what you want to end the day—with a little zest and a lot of comfort.
Key Ingredients & Substitutions
Chicken: I find rotisserie chicken saves time and adds great flavor. You can also use leftover cooked chicken or shredded poached chicken breast.
Heavy Cream: For creaminess, heavy cream works best. If you want a lighter option, try half-and-half or coconut milk for a dairy-free twist.
Spices: Ground cumin and chili powder bring classic warmth. If you like it spicier, add smoked paprika or cayenne pepper. For milder taste, reduce chili powder.
Vegetables: Frozen corn is a quick, sweet addition. Fresh corn works well if in season. Diced tomatoes add color and tang but can be swapped with fire-roasted tomatoes for more depth.
Tortilla Strips: Use store-bought or homemade strips for crunch. If unavailable, crushed tortilla chips or even baked pita chips can work.
How Can I Make This Soup Creamy Without Overcooking the Cream?
The key is to add the cream at the end on low heat to avoid curdling.
- After simmering and warming the chicken, lower the heat to a gentle simmer.
- Slowly stir in heavy cream or half-and-half and warm for a few minutes—don’t let it boil.
- Keep stirring gently; boiling may cause the cream to separate.
- This technique keeps the soup smooth and rich without lumps.
Equipment You’ll Need
- Large soup pot – I prefer a big pot so everything cooks evenly and it’s easy to stir.
- Cutting board and knife – for chopping onion, garlic, jalapeño, and other toppings.
- Measuring spoons and cups – to keep the spices and liquids just right.
- Wooden spoon or ladle – for stirring the soup as it cooks.
- Kitchen grater or cheese shredder – to prepare the shredded cheese for topping.
Flavor Variations & Add-Ins
- Swap shredded chicken with cooked ground beef or turkey for a different protein twist.
- Add diced cooked potatoes or roasted sweet potatoes for extra heartiness.
- Mix in black beans or kidney beans for added fiber and texture.
- Use spicy pepper jack cheese instead of cheddar for a little extra kick.
Creamy Chicken Tortilla Soup
Ingredients You’ll Need:
Main Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup frozen corn kernels, thawed
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- ½ cup heavy cream or half-and-half
- Salt and black pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
For Garnish:
- Tortilla strips or crushed tortilla chips
- Diced avocado
- Diced tomatoes
- Sour cream
- Fresh chopped cilantro
- Lime wedges (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook. It’s quick enough for a weeknight dinner but flavorful and comforting enough to enjoy any day.
Step-by-Step Instructions:
1. Sautéing the Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent – about 4 to 5 minutes. Add the minced garlic and jalapeño pepper (if you like a bit of heat), then cook for another minute until fragrant.
2. Adding the Spices and Liquids:
Stir in the ground cumin and chili powder. Cook for about 30 seconds to bring out their flavors. Pour in the chicken broth, diced tomatoes with their juice, and the thawed corn. Bring everything to a gentle simmer and cook together for about 10 minutes. This helps the flavors blend nicely.
3. Adding Chicken and Cream:
Stir in the shredded cooked chicken. Let the soup simmer until the chicken is warmed through, about 5 minutes. Then reduce the heat to low and carefully stir in the heavy cream or half-and-half. Warm it gently—don’t let it boil—to keep the soup smooth and creamy. Season the soup with salt and black pepper to your taste.
4. Serve and Garnish:
Serve the soup in bowls and sprinkle shredded cheese on top, allowing it to melt slightly. Add crunchy tortilla strips or crushed tortilla chips for texture, along with diced avocado, a spoonful of sour cream, fresh diced tomatoes, and chopped cilantro. You can also squeeze fresh lime over the top for a bright, zesty finish. Enjoy warm!
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen chicken, but be sure to thaw it completely before shredding and adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave, then drain any excess moisture.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup a day in advance and store it in the fridge. Reheat gently on the stove over low heat, stirring occasionally. Add fresh garnishes just before serving to keep them crisp and vibrant.
How Should I Store Leftovers?
Cool the soup to room temperature and store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, half-and-half works well. For a dairy-free alternative, coconut milk or cashew cream can add creaminess with a subtle flavor twist. Just add these at the end and warm gently.