Creamy Chicken Tortilla Soup – Rich Hearty and Full of Tex-Mex Flavor
Looking for the ultimate cozy dinner that’s rich, creamy, and packed with bold flavors?
This Creamy Chicken Tortilla Soup brings together the smoky spices of classic Tex-Mex cooking, tender shredded chicken, hearty beans, and sweet corn — all finished with a silky, cheesy, creamy base.
Perfect for busy weeknights or weekend gatherings, this one-pot wonder is hearty, customizable, and absolutely irresistible!
Ingredients:
(Scale: 1x, 2x, 3x)
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
For Toppings (Optional but Highly Recommended!):
- Tortilla strips or crushed tortilla chips
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sour cream
Instructions:
Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium heat.
Add the chopped onion and cook for about 4–5 minutes, until softened and translucent.
Stir in:
- Minced garlic
- Diced red bell pepper
- Ground cumin
- Smoked paprika
- Chili powder
- Dried oregano
Cook for another 1–2 minutes, stirring frequently, until the spices are fragrant and coat the vegetables beautifully.
Your kitchen will smell absolutely amazing at this stage!
Step 2: Build the Base
Pour in the:
- Chicken broth
- Diced tomatoes (including juices)
- Black beans
- Frozen corn
Give everything a good stir to combine.
Bring the soup to a gentle simmer, allowing all the flavors to start melding together.
Step 3: Add the Chicken
Add the cooked shredded chicken into the simmering soup.
Let everything simmer together for about 10 minutes, which helps the chicken absorb the smoky, spicy broth flavors.
Step 4: Make It Creamy
Lower the heat to low.
Stir in:
- Heavy cream
- Shredded cheddar cheese
Stir continuously until the cheese melts completely into the soup, creating a rich, velvety texture.
Taste the soup and season with salt and pepper as needed.
Step 5: Serve and Top
Ladle the creamy chicken tortilla soup into bowls.
Top each bowl generously with:
- Crispy tortilla strips or crushed tortilla chips for that crunchy contrast
- Fresh chopped cilantro for a burst of freshness
- Sliced avocado for creaminess
- A squeeze of lime to brighten everything up
- A dollop of sour cream for extra richness
Every bite will be creamy, smoky, slightly spicy, and incredibly satisfying!
Tips for the Best Creamy Chicken Tortilla Soup:
- Use rotisserie chicken:
It’s a huge time-saver and adds an extra depth of flavor. - Customize the toppings:
Try pickled jalapeños, diced tomatoes, shredded lettuce, or extra cheese. - Adjust the heat:
Add more chili powder or a diced jalapeño if you like it spicier. - Prep ahead:
Make the soup base in advance, and stir in the cream and cheese right before serving for the freshest taste.
Nutritional Information (Per Serving, assuming 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Cholesterol | 90 mg |
| Sodium | 850 mg |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Sugars | 4 g |
| Protein | 24 g |
| Calcium | 25% DV |
| Iron | 10% DV |
(Nutrition facts are estimates based on standard ingredients.)
Why You’ll Love This Creamy Chicken Tortilla Soup:
- One-pot meal that’s ready in under 45 minutes.
- Packed with bold, smoky, slightly spicy flavors.
- Creamy, cheesy, and oh-so-comforting.
- Highly customizable with your favorite toppings.
- Perfect for leftovers — tastes even better the next day!
This Creamy Chicken Tortilla Soup is the ultimate comfort food — rich, hearty, and bursting with Tex-Mex flavor. You’ll find yourself making it again and again!