This creamy Chicken Tortilla Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, it’s the perfect blend of warmth and flavor, especially on those chilly nights when you crave a comforting bowl of soup.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can green chilies, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded cheddar cheese (optional for garnish)
- 1 cup tortilla strips (or crushed tortilla chips)
- Fresh cilantro, for garnish (optional)
- Sliced avocado, for garnish (optional)
- Lime wedges, for garnish (optional)
Let’s Get Cooking!
How to Make Creamy Chicken Tortilla Soup
1. Cook the Chicken:
Start by heating the olive oil in a large pot over medium heat. When it’s shimmering, add your diced onion, sauté that for about 3-4 minutes until it’s soft and translucent. Toss in the minced garlic and stir for another 30 seconds until fragrant. If you’re using raw chicken that needs cooking, now’s the time, add the chicken and sear it for about 5-7 minutes on each side until it’s golden brown and cooked through. If it’s already cooked, just shred it up and set aside for later!
2. Prepare the Soup Base:
Now, let’s build the soup! Add the diced tomatoes (with their juice), green chilies, black beans, corn, chicken broth, cumin, chili powder, paprika, and those good old a couple of pinches of salt and pepper. Bring everything to a simmer, then reduce the heat and let it bubble gently for about 10 minutes, allowing all those amazing flavors to meld together.
3. Add the Cream and Cheese:
Once that aroma has filled your kitchen (seriously, your neighbors are probably jealous), stir in the softened cream cheese until it’s melted and well incorporated. It should turn the broth a luscious, creamy hue! Pour in the heavy cream, stirring until blended. Let it simmer for another 3-5 minutes.
4. Serve and Garnish:
Ladle your beautiful soup into bowls and finish it off with your favorite toppings, sprinkle on the cheddar cheese, crunch on some tortilla strips, and add a few cilantro leaves, a slice of avocado, and a squeeze of lime. Don’t hold back on these toppings, they add so much fun and flavor!
Why I Love This Recipe
This is my go-to recipe when I’m craving something hearty yet comforting. I’m a real sucker for anything creamy, and add in a touch of spice, and you’ve got me sold! Plus, it’s a fantastic dish for those busy weeknights when you just want something simple yet satisfying. And the best part is, the recipe is so versatile! You can use whatever you’ve got in your pantry, and it still turns out amazing. You have some leftover veggies? Toss ‘em in! Maybe a different type of protein? Go for it! Honestly, the sky’s the limit.
If you loved this Creamy Chicken Tortilla Soup, be sure to check out my Potsticker Soup, my Italian Penicillin Soup, or my Amish Snow Day Soup! They’re all delicious, comforting meals perfect for busy weeknights.
Why This Recipe Works
Crowd-Pleaser
The whole family will love it! Kids enjoy the creamy texture, and even picky eaters can’t resist those crispy tortilla strips. Everyone’s happy, win-win!
Quick & Easy
This soup comes together all in one pot in just 30 minutes! Perfect for those weeks when your schedule is crammed.
Customizable
The secret to a delicious soup? Use whatever ingredients you have! You could swap out chicken for turkey or even go meatless with some hearty lentils.
Comfort Food
Loaded with tons of flavor, this soup will keep you warm and cozy, especially as the temperatures drop. It’s the ultimate hug in a bowl.
Serving & Storage Tips
Serving Suggestions
Serve this creamy Chicken Tortilla Soup with fresh lime wedges, crusty bread, or homemade cornbread for extra comfort! It’s also fantastic topped with avocado and a dollop of sour cream.
Storage
This soup lasts in the fridge for about 3-4 days. Just keep it in an airtight container to keep the flavors fresh.
Reheating Instructions
To reheat, just pop it in the microwave or on the stove over medium heat. If it’s thickened too much, stir in a little extra broth until it reaches your desired consistency.
Freezer Friendly
Yes! You can freeze it for up to 3 months. I recommend freezing it without any garnishes, just keep it plain, and you can add toppings fresh when you reheat it. Thaw overnight in the fridge before warming it back up.
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Quick and Easy Creamy Chicken Tortilla Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy Chicken Tortilla Soup that comes together in about 30 minutes, perfect for a quick weeknight meal your family will love!
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can green chilies, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded cheddar cheese (optional for garnish)
- 1 cup tortilla strips (or crushed tortilla chips)
- Fresh cilantro, for garnish (optional)
- Sliced avocado, for garnish (optional)
- Lime wedges, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft. Add the minced garlic and stir for another 30 seconds.
- If using raw chicken, add it now and sear for about 5-7 minutes on each side until golden brown. If using cooked chicken, shred and set aside.
- Add diced tomatoes, green chilies, black beans, corn, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer and cook for about 10 minutes.
- Stir in softened cream cheese until melted, then pour in heavy cream and stir until blended. Let it simmer for another 3-5 minutes.
- Ladle the soup into bowls and garnish with cheddar cheese, tortilla strips, cilantro, avocado, and a squeeze of lime.
Notes
For a vegetarian version, substitute chicken with cooked beans. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg