Why We Love This Creamy Chicken Tortilla Soup Recipe
This chicken tortilla soup is so good. It’s made on the stove, so if you don’t have slow cookers and instant pots, don’t worry! I love the extra creamy texture of this recipe compared to regular chicken tortilla soup.
Easy. You can use raw boneless, skinless chicken breasts and cook them directly in the soup, or you can add precooked chicken later on. Adaptable. Change up the spice level to suit your tastes. Omit the jalapeños if you’re not a fan of spice. Flavorful. Chicken broth, fire-roasted diced tomatoes and green chilies, chili powder, cumin, and smoked paprika add so much depth to this soup.
Variations on This Recipe for Creamy Chicken Tortilla Soup
There are so many ways to change up this creamy chicken soup recipe to suit your tastes and what you have on hand. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra veggies, like bell peppers, zucchini, or spinach. And if you can’t find smoked paprika, you can use regular paprika or try adding a pinch of ground chipotle chili powder to get that smoky flavor.
How to Store and Reheat
Store leftover creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in individual portions in the microwave until warmed through.
How to Freeze
If you plan to freeze this creamy chicken tortilla soup, I recommend leaving out the heavy cream until you are ready to serve. Freeze the soup (without heavy cream) in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating and stirring in cream.
Serving Suggestions
Serve this delicious and creamy soup with extra tortilla chips and a side of Mexican mac and cheese, homemade taquitos, avocado fries, avocado corn salsa, chilaquiles, or Mexican street corn pasta salad. Wash it all down with a refreshing margarita or pineapple agua fresca for the kiddos.
More Tortilla Soup Recipes We Love
Healthy Chicken Tortilla Soup Crockpot Chicken Tortilla Soup Instant Pot Chicken Tortilla Soup Beef Tortilla Soup
How to Make Creamy Chicken Tortilla Soup Step by Step
Sauté the Veggies: Crush enough tortilla chips to make 3 tablespoons and set aside. Heat a Dutch oven over medium heat, and add 2 tablespoons of vegetable oil. Add 1 diced yellow onion and cook for 3 minutes or until softened and translucent. Add 2 diced jalapeños and cook for an additional 1 minute, then add 4 cloves of minced garlic and cook for 30 seconds. Cook the Soup: Pour in 6 cups of low-sodium chicken broth, 29 ounces (2 cans) of fire-roasted diced tomatoes and green chilies, 11 ounces (1 can) of corn kernels, 14.5 ounces (1 can) of black beans, 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, ⅛ teaspoon of crushed red pepper flakes, and the 3 tablespoons of crushed corn tortilla chips. If using raw chicken breasts, add them now and reduce the heat to low. Simmer for 20 minutes, or until chicken is cooked through. Shred the Chicken: Remove the chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.) Add the Cream: Add the juice of 2 limes and 1 cup of heavy cream. Stir well and season with salt and pepper. Cook until heated through. Serve the Soup: Ladle the soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream, and chopped fresh cilantro. Serve a wedge of lime and a few slices of avocado.
