When you’re craving something cozy with a kick, this Creamy Chicken Tortilla Soup delivers big flavor in every spoonful. I remember making it for the first time on a chilly evening—the combination of tender chicken, creamy broth, and crunchy tortilla strips instantly became a family favorite. It’s rich, slightly spicy, and packed with Mexican-inspired flavors, yet it’s easy enough for a weeknight dinner. Topped with cheese, avocado, and fresh cilantro, it’s a true comfort dish with a zesty twist.
Ingredients
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
4 cups chicken broth
2 cups cooked chicken, shredded
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
1 cup heavy cream or half-and-half
1/2 cup sour cream
1 cup shredded cheddar or Monterey Jack cheese
Tortilla strips, avocado, cilantro, lime wedges (for topping)
Instructions
In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, cooking until softened. Stir in corn, black beans, diced tomatoes, chicken broth, chicken, and spices. Bring to a boil, then reduce heat and simmer for 15–20 minutes. Lower heat and stir in heavy cream, sour cream, and shredded cheese until smooth and creamy. Taste and adjust seasoning. Ladle into bowls and top with tortilla strips, avocado, cilantro, and a squeeze of lime.
Watch the step-by-step video in our video section.
Substitutions
Use rotisserie chicken for convenience. Swap heavy cream for coconut milk for a dairy-free option. Replace black beans with pinto beans if preferred. Add jalapeños or hot sauce for extra spice.
Equipment
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle for serving
Storage
Refrigerator: Store in airtight containers up to 4 days.
Freezer: Freeze without cream and cheese for up to 2 months. Stir them in after reheating.
Reheating: Warm on the stove or microwave, adding broth if soup is too thick.
Top Tips
Add dairy at the end to avoid curdling. Use fresh lime juice for brightness. Garnish generously with toppings—they add texture and flavor. For a thicker soup, blend part of it with an immersion blender before adding cream.
FAQs
Can I make this in a slow cooker? Yes, cook on low 6–7 hours, then stir in cream, sour cream, and cheese before serving.
Is it very spicy? It’s mildly spiced, but you can adjust heat to taste.
Can I use turkey instead of chicken? Absolutely, it works well with leftover turkey.
What goes best with this soup? Serve with warm tortillas, cornbread, or a fresh green salad.