If you’re craving a bowl that perfectly balances comforting creaminess with bold, zesty flavors, this Creamy Chicken Tortilla Soup Recipe is going to be your new best friend in the kitchen. Imagine tender, seasoned chicken simmered with smoky spices and fire-roasted tomatoes, all enriched with a touch of heavy cream for that luscious texture we all love. Topped with crunchy, freshly baked tortilla strips and bright garnishes, this soup delivers warmth, freshness, and a satisfying depth that will make every spoonful unforgettable.
Ingredients You’ll Need
These ingredients are simple yet essential, working together to build layers of flavor, texture, and color that make this soup truly irresistible. Each component plays a special role, whether adding creaminess, spice, or crunch.
- Olive oil: The foundation for sautéing that brings out the natural sweetness of onions and garlic.
- Chicken thighs (boneless, skinless, 1 ½ pounds): Juicy and flavorful, perfect for shredding into the soup.
- Kosher salt (3 teaspoons plus more to taste): Enhances all the flavors and seasons the chicken perfectly.
- Cumin (2 teaspoons): Adds earthiness and warmth to the soup’s spice blend.
- Chipotle powder (½ teaspoon): Brings a smoky heat that deepens the soup’s character.
- Smoked paprika (2 teaspoons): Intensifies the smoky flavors and adds beautiful color.
- Onion (1 medium, diced): Builds the savory base and adds a touch of sweetness.
- Garlic (6 cloves, minced): Infuses the broth with aromatic richness.
- Fire roasted diced tomatoes (29 ounces): Bring smoky sweetness and vibrant red hues, elevating the broth.
- Green chilies (4 ounces): Offer mild heat and a fresh, tangy punch.
- Chicken broth (4 cups): Creates the soul of the soup and carries all the flavors beautifully.
- Lime juice (¼ cup): Brightens the dish with fresh acidity.
- Black beans (15 ½ ounces, drained and rinsed): Add creaminess, protein, and texture contrast.
- Heavy cream (½ cup): The secret to lusciousness, making the soup indulgently creamy.
- Cilantro (½ cup, chopped plus more for serving): Adds fresh, herbal brightness.
- Corn tortillas (4, cut into strips): Become irresistibly crispy garnishes.
- Non-stick avocado oil cooking spray: Helps the tortilla strips crisp perfectly without excess oil.
- Kosher salt (¼ teaspoon or more to taste): For seasoning the tortilla strips.
- Lime (¼, juiced): For seasoning the tortilla strips with a zingy finish.
- Sour cream (½ cup, for serving): Adds cool creaminess and balances the spices.
- Sharp cheddar cheese (½ cup, shredded): Melts slightly on top for extra indulgence.
- Avocado (1, sliced): Provides creamy texture and richness.
- Lime wedges (½ lime): For an extra squeeze of fresh flavor when serving.
- Jalapeno (½, seeded and finely sliced, optional): For those who love a little extra kick.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Season and Sear the Chicken
Start by blending your salt, cumin, chipotle powder, and smoked paprika in a small bowl to create the perfect spice mix. Generously coat the chicken thighs with this seasoning, making sure every side is covered to lock in all those smoky, savory flavors. Heat some olive oil in a dutch oven over medium-high heat, and sear the chicken until golden brown on both sides, roughly 2-3 minutes each. This step not only seals in moisture but also adds those irresistible caramelized bits that give the soup depth.
Step 2: Build the Flavor Base with Onion and Garlic
After removing the chicken, lower the heat to medium-low and add diced onions to the same pot. Sauté for three minutes until they soften and start to release their sweetness. Then add minced garlic, cooking for just a minute more to avoid burning but to infuse the pot with its aromatic goodness. This simple combo is the flavor backbone that gets the soup singing.
Step 3: Combine Tomatoes, Chilies, and Broth with Chicken
Now it’s time to add the fire roasted diced tomatoes, green chilies, fresh lime juice, seared chicken thighs along with their juices, and the chicken broth back into the pot. Adjust the seasoning here if you feel like it, then bring everything to a boil before reducing the heat to low. Cover and let it simmer gently for 15-20 minutes, allowing the chicken to cook through and the flavors to meld together beautifully.
Step 4: Shred Chicken and Add Beans and Cream
Once the chicken is perfectly cooked, take it out of the pot and shred it with two forks. Return the shredded chicken to the soup along with black beans and heavy cream. Stir it all together and let it simmer gently for an additional 3-5 minutes, which allows the black beans to warm through and the cream to give the soup its signature velvety texture.
Step 5: Finish with Fresh Cilantro
Before serving, stir in a generous handful of freshly chopped cilantro to brighten all those rich, smoky flavors. The freshness of the cilantro brings everything to life, making the soup feel vibrant and balanced.
Step 6: Prepare Crispy Tortilla Strips
While your soup simmers, preheat your oven to 375°F and cut your corn tortillas into thin strips. Toss them with non-stick avocado oil spray to ensure they crisp up beautifully without greasiness. Spread the strips evenly on a parchment-lined baking sheet and bake for 5-6 minutes, checking closely to avoid burning. Once golden and crisp, season the hot strips generously with salt and fresh lime juice for that addictive tangy crunch that complements the creamy soup perfectly.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
When serving this Creamy Chicken Tortilla Soup Recipe, the garnishes are what take it to the next level. Dollop creamy sour cream on top to cool the spice, sprinkle sharp cheddar cheese for a melty, cheesy touch, and add slices of buttery avocado for luxurious creaminess. A handful of tortilla strips adds crunch while lime wedges and chopped cilantro bring that fresh, zesty brightness with every bite. For heat lovers, a few thin slices of jalapeño lend an optional fiery kick.
Side Dishes
This soup shines as a satisfying meal on its own, but pairing it with simple sides like warm corn bread or a light mixed greens salad makes for a complete, comforting dinner. Crisp tortilla chips or Mexican street corn also complement the soup beautifully, enhancing the textures and flavors for an unforgettable meal.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls to soak up every drop of creamy goodness. Or layer the soup with toppings in mason jars for an eye-catching presentation at casual gatherings. If you want to impress, drizzle some freshly made avocado crema or salsa verde on top for an added pop of flavor and color that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Tortilla Soup Recipe keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and avoid any flavor transfer. When ready to enjoy, the flavors only deepen overnight, making it even more delicious the next day.
Freezing
You can freeze this soup for up to 3 months in a freezer-safe container. It’s best to omit tortilla strips before freezing since they lose their crunch. Instead, prepare fresh tortilla strips when you reheat to maintain that perfect texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup has thickened too much after chilling, add a splash of chicken broth to loosen it back up. Add tortilla strips and fresh toppings right before serving for the best results.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs add more flavor and stay juicier when simmered. If using breast, watch the cooking time closely to avoid dryness.
Is this soup spicy?
This Creamy Chicken Tortilla Soup Recipe has a gentle smoky heat from chipotle and green chilies, but it’s not overwhelmingly spicy. You can adjust the heat level by adding or omitting jalapeño slices as a garnish.
Can I make this soup dairy-free?
Absolutely! Swap the heavy cream and sour cream for coconut milk or a dairy-free alternative to keep the creamy texture while accommodating dietary needs.
How do I make the tortilla strips without an oven?
If you don’t have an oven, you can crisp tortilla strips in a skillet with a little oil over medium heat. Toss frequently until they turn golden and crispy, then season immediately.
What can I substitute for black beans?
If you’re not a fan of black beans, pinto beans or kidney beans work just as well and provide similar creaminess and protein to the soup.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe is a cozy hug in a bowl that’s as easy to make as it is delicious to eat. From the tender chicken and smoky spices to the crisp tortilla strips and fresh garnishes, it’s a dish that always feels special. I can’t recommend it enough for dinner nights when you want something wholesome, flavorful, and downright comforting. Give it a try and watch it become one of your go-to favorites!
Print
Creamy Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful Creamy Chicken Tortilla Soup featuring tender seasoned chicken thighs simmered with fire-roasted tomatoes, green chilies, black beans, and a touch of cream. Served with crispy oven-baked tortilla strips, fresh avocado, sharp cheddar cheese, and a dollop of sour cream for a comforting meal perfect for any occasion.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs (boneless skinless)
- 3 teaspoons kosher salt (plus more to taste)
- 2 teaspoons cumin
- ½ teaspoon chipotle powder
- 2 teaspoons smoked paprika
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- 29 ounces fire roasted diced tomatoes (2 – 14.5 ounce cans)
- 4 ounces green chilies
- 4 cups chicken broth
- ¼ cup lime juice
- 15 ½ ounces black beans (drained and rinsed)
- ½ cup heavy cream
- ½ cup cilantro (chopped plus more for serving)
Toppings & Garnishes
- ½ cup sour cream (for serving)
- ½ cup sharp cheddar cheese (shredded)
- 1 avocado (sliced)
- ½ lime (cut into wedges)
- ½ jalapeno (seeded and finely sliced, optional)
Tortilla Strips
- 4 corn tortillas (cut into strips)
- Non-stick avocado oil cooking spray
- ¼ teaspoon kosher salt (or more to taste)
- ¼ lime (juiced)
Instructions
- Prepare the seasoning: In a small bowl, mix together 3 teaspoons kosher salt, 2 teaspoons cumin, ½ teaspoon chipotle powder, and 2 teaspoons smoked paprika. This will be used to season the chicken thighs evenly on both sides.
- Sear the chicken: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear each side for 2-3 minutes until nicely browned. Remove the chicken to a plate and set aside.
- Sauté aromatics: Lower the heat to medium-low and add the diced onion to the same pot. Cook, stirring often, for about 3 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add liquids and simmer: Stir in the fire-roasted diced tomatoes, green chilies, lime juice, chicken thighs along with their juices, and chicken broth. Adjust seasoning if necessary. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is thoroughly cooked.
- Shred chicken and finish soup: Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot along with black beans, corn (if using), and heavy cream. Stir to combine and simmer for another 3-5 minutes until warmed through.
- Add fresh cilantro: Remove the pot from heat and stir in the chopped cilantro for a fresh herbaceous flavor.
- Make tortilla strips: While the soup simmers, preheat the oven to 375°F. Cut corn tortillas into thin strips, spray generously with non-stick avocado oil cooking spray, and toss to coat. Spread in a single layer on a parchment-lined sheet pan and bake for 5-6 minutes, checking at 5 minutes to prevent burning. Remove from oven, season with lime juice and kosher salt while hot, then set aside.
- Serve: Ladle the creamy chicken tortilla soup into bowls. Garnish with sour cream, shredded sharp cheddar cheese, sliced avocado, crispy tortilla strips, lime wedges, fresh cilantro, and optional jalapeno slices.
Notes
- For a spicier version, include the jalapeno slices as garnish or add more chipotle powder to the seasoning mix.
- You can substitute chicken breasts for thighs, but thighs provide more moisture and flavor.
- Adjust the level of creaminess by adding more or less heavy cream according to your preference.
- The tortilla strips can be made ahead and stored in an airtight container to maintain crispness.
- Use fire-roasted diced tomatoes for a smoky depth in the soup.
