Creamy Chicken Tortilla Soup

Why You’ll Love This Recipe

Creamy Chicken Tortilla Soup is everything you want in a soup—rich, comforting, and packed with flavor. The combination of crushed tomatoes, Rotel diced tomatoes with green chilies, and the savory spices create a flavorful base that is both hearty and satisfying. The addition of cream makes it silky smooth, while the rotisserie chicken and beans offer protein and texture. The optional toppings, such as crispy tortilla strips and fresh avocado, elevate the soup even further, making every spoonful a delicious experience. This soup is perfect for a cozy dinner and is incredibly easy to make!

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (10 ounce) can Rotel diced tomatoes with green chilies (with juices)
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 tablespoon chili powder
• 1 (12 ounce) can corn, drained
• 1 (14 ounce) can black beans, drained & rinsed
• 1 cup heavy/whipping cream
• 2 cups cooked chicken (I used a rotisserie chicken)
• Salt & pepper to taste
• Toppings (optional, to taste): tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
2. Stir in the crushed tomatoes, Rotel tomatoes with green chilies (including juices), and chicken broth. Bring the mixture to a simmer.
3. Add the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir to combine, and let the soup simmer for about 10 minutes to allow the flavors to meld together.
4. Stir in the heavy cream and shredded cooked chicken. Simmer for an additional 5-7 minutes, stirring occasionally, until the soup is heated through.
5. Season with salt and pepper to taste.
6. Serve the soup hot, topped with optional garnishes such as tortilla strips, sliced avocado, sour cream, and Tex-Mex cheese.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Version: If you prefer extra heat, you can add a chopped jalapeño or a few dashes of hot sauce.
• Vegetarian Version: Replace the chicken with more beans or tofu, and use vegetable broth instead of chicken broth for a vegetarian-friendly option.
• Low-Carb Version: Skip the corn and use cauliflower rice instead of tortilla strips to keep the soup low-carb.
• Toppings: Customize the toppings to your liking, adding items like shredded cheese, lime wedges, or cilantro for extra flavor.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it sits, so you can add extra chicken broth when reheating.
• Reheating: Reheat on the stovetop over medium heat, adding extra broth or water to restore the soup’s consistency. You can also microwave individual servings, stirring halfway through.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can use fresh chicken breasts or thighs. Simply cook and shred the chicken before adding it to the soup.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. The flavors will deepen as it sits, making it even more delicious the next day. Just make sure to store it in the fridge in an airtight container.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely, then store it in an airtight container for up to 3 months. When reheating, you may need to add extra broth as the soup may thicken when frozen.

Can I use a different type of beans?

Yes, you can substitute black beans with pinto beans, kidney beans, or any other beans of your choice.

Can I make this soup spicier?

Yes, if you like it spicy, add more chili powder, hot sauce, or diced jalapeños to the soup.

Can I use dairy-free alternatives for this recipe?

Yes, you can substitute the heavy cream with coconut cream or a non-dairy milk like almond or oat milk to make the soup dairy-free.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Add all the ingredients (except the cream and chicken) to the slow cooker and cook on low for 6-8 hours. Add the cream and shredded chicken during the last 30 minutes of cooking.

How can I thicken the soup?

If you prefer a thicker soup, you can blend part of the soup using an immersion blender, or add a cornstarch slurry (mixing equal parts cornstarch and water) to thicken the broth.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. You will need about 6-8 medium-sized tomatoes, peeled and chopped, to replace the canned crushed tomatoes.

What can I serve with this soup?

This soup pairs well with a side of cornbread, a fresh salad, or even some quesadillas for a full Mexican-inspired meal.

Conclusion

Creamy Chicken Tortilla Soup is a comforting and satisfying dish that’s perfect for any occasion. With tender chicken, hearty beans, and a rich creamy broth, this soup is both flavorful and filling. The added spices and optional toppings bring a burst of flavor and texture, making each bite a delightful experience. Whether you’re making it for a weeknight dinner or preparing it for guests, this soup is sure to impress and become a staple in your recipe rotation.

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