Creamy Chicken Tortilla Soup Recipe
Cozy Weeknight Favorite Soups.
A comforting, creamy chicken tortilla soup that feels like a hug in a bowl. Perfect for those cozy nights in when you need a little extra warmth.
I remember making a big pot of this soup on a particularly gray autumn afternoon. The kids had been outside, their cheeks were all rosy from the cold, and they came tumbling in, drawn by the smell. Watching them load up their bowls with crunchy tortilla strips and way too much cheese, well, it was one of those small, perfect moments. This soup isn't just about feeding people; it's about creating that little pocket of warmth and togetherness, even on the dreariest of days. It’s simple, really.
Why This Soup Feels Like Home
- •It’s wonderfully quick and easy, perfect for a busy weeknight.
- •The creaminess is just so luxurious and comforting.
- •It's a one-pot meal, which honestly means less cleanup and more relaxing.
- •You can customize the toppings, so everyone at the table is happy.
Honestly, this soup is my secret weapon for turning a blah Tuesday into something special. My family just lights up when they smell it simmering. It's the one meal I know everyone will happily eat, and the leftovers are pure gold.
Essential Ingredient Guide
- Shredded Chicken: Don't feel like you have to poach your own chicken. A store-bought rotisserie chicken is your best friend for this recipe. It's flavorful, tender, and a huge time-saver.
- Heavy Cream: This is what gives the soup its signature creamy, velvety texture. If you don't have any, a few ounces of softened cream cheese whisked in will also do the trick beautifully.
- Fresh Lime Juice: Please don't skip this! That final squeeze of fresh lime juice brightens up all the rich, smoky flavors and brings the whole soup to life. It’s that little bit of magic at the end.
Complete Cooking Process
- Warm olive oil in your pot.
- Soften the onions until they're sweet and gentle.
- Add the garlic and jalapeño for a quick burst of fragrance.
- Toast the spices briefly to wake them up.
- Pour in the broth, tomatoes, beans, and corn.
- Let everything simmer together, allowing the flavors to deepen and mingle.
- Lower the heat before adding the chicken and cream.
- Warm everything through gently.
- Stir in the fresh cilantro and a bright squeeze of lime right at the end.
Your Questions, Answered
→Can I make this soup in a slow cooker?
Absolutely! Just add all the ingredients except for the heavy cream, lime juice, and cilantro to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. About 20 minutes before serving, stir in the cream, lime juice, and cilantro.
→How can I make it thicker or thinner?
If you prefer a thicker soup, you can mash some of the beans against the side of the pot or even blend a cup of the soup (before adding the chicken) and stir it back in. For a thinner soup, just add a splash more chicken broth until it reaches the consistency you love.
→What's a good dairy-free alternative?
For a lovely dairy-free version, you can substitute the heavy cream with a can of full-fat coconut milk. It adds a subtle sweetness that works beautifully with the other flavors.
Creamy Chicken Tortilla Soup Recipe
Easy creamy chicken tortilla soup recipe, perfect as an appetizer or light dinner. Make it on the stovetop or in a slow cooker!
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Soup
- 011 tbsp olive oil
- 021 medium yellow onion, chopped
- 032 cloves garlic, minced
- 041 jalapeño, seeded and minced (optional, for a little kick)
- 051 tsp ground cumin
- 061 tbsp chili powder
- 071/2 tsp dried oregano
- 084 cups chicken broth
- 091 (15-ounce) can black beans, rinsed and drained
- 101 (15-ounce) can corn, drained
- 111 (15-ounce) can diced tomatoes, undrained
- 123 cups cooked, shredded chicken (rotisserie chicken is a lifesaver here!)
- 131/2 cup heavy cream
- 14Juice of 1 lime
- 151/4 cup chopped fresh cilantro, plus more for garnish
For Topping (all optional, but so good!)
- 01Crispy tortilla strips or crushed tortilla chips
- 02Diced avocado
- 03Shredded Monterey Jack or cheddar cheese
- 04A dollop of sour cream or Greek yogurt
- 05Extra lime wedges
Instructions
First, let’s build the base. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Then, stir in the minced garlic and jalapeño and cook for just another minute until you can really smell it. Ugh, that's the best.
Sprinkle in the cumin, chili powder, and oregano. Stir everything constantly for about 30 seconds. This little step toasts the spices and, wow, it makes all the difference in the final flavor.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the black beans, corn, and diced tomatoes. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, just to let all those beautiful flavors meld together.
Now for the creamy part. Reduce the heat to low and stir in the shredded chicken and the heavy cream. Let it warm through for a few minutes, but try not to let it boil after you've added the cream.
Turn off the heat. Squeeze in the fresh lime juice and stir in the chopped cilantro. Give it a taste and add a little salt and pepper if you think it needs it. I almost always do.
Ladle your gorgeous soup into bowls. Set out all the toppings on the counter and let everyone customize their own. It’s a beautifully messy and delicious way to eat.
Notes & Tips
- 1Don't worry about perfect tortilla strips. Sometimes I just crush a handful of tortilla chips from the bottom of the bag. Imperfection is part of the charm here.
Tools You'll Need
- •Toasting the spices for even 30 seconds is a small step that makes a huge impact on the final flavor profile.
- •Use a good quality chicken broth as it's the foundation of your soup.
- •Don't let the soup come to a rolling boil after adding the heavy cream, as it can sometimes cause it to separate. A gentle heat is all you need.