Creamy Chicken Tortilla Soup Recipe

Introduction

Creamy Chicken Tortilla Soup is a comforting and flavorful dish perfect for chilly evenings. This hearty soup combines tender chicken, corn, beans, and a smooth, spiced broth that’s both satisfying and easy to make.

Ingredients

• 4 cups chicken broth
• 2 corn tortillas
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 21 ounces cream of chicken soup (2 cans)
• 3 cups shredded chicken
• 15.25 ounce can sweet corn, drained (1 can)
• 15 ounce can black beans, drained and rinsed (1 can)
• 10 ounce can ROTEL (1 can)
• 1/2 cup heavy cream
• Sour cream, for serving
• Shredded cheese, for serving
• Chopped cilantro, for garnish
• Crushed tortilla chips, for garnish
• Pico de gallo, for serving

Instructions

1. Step 1: Pour the chicken broth into a large pot and add the two corn tortillas along with the chili powder, cumin, garlic powder, oregano, and salt. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes, or until the tortillas break down and blend into the broth.
2. Step 2: Whisk in the cream of chicken soup until the mixture is smooth. Add the shredded chicken, sweet corn, black beans, ROTEL, and heavy cream. Stir everything well to combine.
3. Step 3: Let the soup simmer gently for another 10 minutes to allow the flavors to meld. Serve warm, topped with sour cream, shredded cheese, cilantro, crushed tortilla chips, and pico de gallo as desired.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper when cooking the broth.
• Use rotisserie chicken for a quicker prep time.
• Swap heavy cream for coconut milk to make a dairy-free version.
• Add black olives or diced avocado as additional toppings.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. You may need to add a splash of broth or water to loosen the soup after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth and shredded chicken with vegetable broth and your choice of beans or vegetables to keep the soup hearty and flavorful.

Can I freeze the soup?

While you can freeze the soup, the texture of the cream and toppings might change. To minimize this, freeze the soup without cream and add it fresh when reheating.

Creamy Chicken Tortilla Soup Recipe

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★★★★★

4.5 from 90 reviews

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish combining tender shredded chicken, a rich and creamy broth infused with spices, and traditional Mexican ingredients like corn tortillas, black beans, and ROTEL tomatoes. Topped with sour cream, shredded cheese, cilantro, crushed tortilla chips, and pico de gallo, this soup offers a perfect balance of creamy texture and zesty flavors ideal for a hearty meal.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican American

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups chicken broth
• 2 corn tortillas
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon salt

Soup Mixture

• 21 ounces cream of chicken soup (2 cans)
• 3 cups shredded chicken
• 15.25 ounce can sweet corn, drained (1 can)
• 15 ounce can black beans, drained and rinsed (1 can)
• 10 ounce can ROTEL (diced tomatoes with green chilies) (1 can)
• 1/2 cup heavy cream

Toppings (Optional)

• Sour cream
• Shredded cheese
• Chopped cilantro
• Crushed tortilla chips
• Pico de gallo

Instructions

1. Prepare the broth base: Pour the chicken broth into a large pot and add the two corn tortillas along with chili powder, cumin, garlic powder, oregano, and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, allowing the tortillas to disintegrate and infuse the broth with flavor.
2. Add creamy ingredients and combine: Whisk in the cream of chicken soup until the mixture is smooth and well combined. Then add shredded chicken, sweet corn, black beans, ROTEL tomatoes, and heavy cream. Stir thoroughly to blend all the ingredients together evenly.
3. Simmer to develop flavors: Let the soup simmer gently for another 10 minutes to heat through and allow the flavors to meld perfectly. Stir occasionally to prevent sticking.
4. Serve and garnish: Ladle the warm soup into bowls and top with your choice of sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo for added texture and fresh flavor.

Notes

• For a spicier soup, add extra chili powder or diced jalapeños along with the ROTEL tomatoes.
• You can substitute canned shredded chicken with freshly cooked chicken breast for a fresher taste.
• Use gluten-free corn tortillas to make this soup gluten free.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• The soup can be thickened by adding crushed corn tortillas or tortilla chips during cooking if desired.

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