If you’re craving a bowl of something rich, comforting, and absolutely packed with flavor, this Creamy Chicken Tortilla Soup Recipe is your new best friend. It masterfully combines tender, spiced chicken thighs with smoky chipotle, fire-roasted tomatoes, and creamy elements that meld together for a hearty, soul-satisfying meal. The crispy tortilla strips on top add an irresistible crunch, making every spoonful an adventure in textures and tastes. Whether it’s a chilly evening or a casual get-together, this soup shines as a wholesome, crowd-pleasing classic.
Ingredients You’ll Need
The magic of this soup lies in its blend of simple, wholesome ingredients that each bring something special to the bowl. From the aromatic spices that infuse the chicken with warmth to the fresh lime juice that brightens everything up, every item plays a key role in layering flavor and texture.
- Olive oil: Essential for searing the chicken and sautéing the aromatics, lending a subtle richness.
- Chicken thighs (boneless skinless): Juicy and tender, they absorb all the spices beautifully.
- Kosher salt: Enhances all the flavors and balances the spices perfectly.
- Cumin: Adds an earthy warmth that complements the smoky paprika.
- Chipotle powder: Gives the soup a gentle smoky heat without overpowering.
- Smoked paprika: Deepens the smoky flavor profile, creating a complex backdrop.
- Onion (diced): Builds a flavorful base when softened and caramelized gently.
- Garlic (minced): Provides that quintessential savory punch everyone loves.
- Fire roasted diced tomatoes: Bring a slightly charred, tangy essence that brightens the broth.
- Green chilies: Introduce mild heat and a fresh bite.
- Chicken broth: Makes the soup hearty and rich while blending all elements smoothly.
- Lime juice: Infuses a fresh acidity that balances the creaminess and spice.
- Black beans (drained and rinsed): Add texture, fiber, and heartiness to the soup.
- Heavy cream: Creates luscious creaminess that rounds out the spicy, savory flavors.
- Cilantro (chopped): Brings vibrant color and refreshing herbal notes.
- Corn tortillas (cut into strips): Turned crispy and seasoned for that signature topping crunch.
- Non-stick avocado oil cooking spray: Helps achieve perfectly crisp tortilla strips without added grease.
- Sour cream: For a cooling, creamy garnish that contrasts the spices beautifully.
- Sharp cheddar cheese (shredded): Adds a rich, melty topping that enhances depth.
- Avocado (sliced): Creamy and cool, it makes each bite balanced and luscious.
- Fresh lime wedges: Offered on the side to squeeze extra brightness as desired.
- Jalapeno (optional, sliced): For an added kick if you like things spicy.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Season and Sear the Chicken
Start by mixing kosher salt, cumin, chipotle powder, and smoked paprika to create a bold spice blend. Generously coat the boneless chicken thighs with this mixture on both sides. Heat olive oil in a dutch oven over medium-high heat and sear the chicken for about 2 to 3 minutes per side until it develops a beautiful golden crust. This step locks in the juices and sets the flavor foundation for the entire soup.
Step 2: Sauté Onions and Garlic
Turn the heat down to medium-low in the same pot and add diced onions. Cook them for around 3 minutes until they soften and become translucent, stirring frequently to prevent burning. Then add the minced garlic and cook for an additional minute to release that irresistible aroma that instantly makes the kitchen feel inviting.
Step 3: Build the Soup Base
Pour in the fire roasted diced tomatoes, green chilies, lime juice, chicken broth, and return the seared chicken thighs along with any juices left on the plate. Bring this flavorful mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 15 to 20 minutes, allowing the chicken to cook through while all the flavors meld together beautifully.
Step 4: Shred the Chicken and Finish the Soup
Remove the chicken from the pot and shred it using two forks – this is where the magic happens! Stir the shredded chicken back into the soup along with black beans, corn, and heavy cream. Let it simmer for an additional 3 to 5 minutes to warm the beans through and infuse that creamy texture throughout the bowl.
Step 5: Add Fresh Cilantro and Final Touches
Take the pot off the heat and stir in chopped cilantro, giving the soup a fresh herbal lift. This small but crucial step brightens the richness and adds a burst of color that makes the dish even more inviting.
Step 6: Prepare Crispy Tortilla Strips
While the soup simmers, preheat the oven to 375°F. Cut corn tortillas into thin strips and toss them with a generous spray of avocado oil cooking spray. Spread the strips evenly on a parchment-lined baking sheet and bake for 5 to 6 minutes until golden and crisp. Immediately season with salt and a squeeze of lime juice while they are hot. These irresistible strips add the perfect crunch to every spoonful.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
The best part of serving this soup is the beautiful array of toppings you can pile on. A dollop of sour cream cools the palate, while shredded sharp cheddar cheese melts slightly into the hot broth for extra indulgence. Fresh avocado slices add creaminess and cool contrast, and those crispy tortilla strips bring texture and a touch of zesty saltiness. Finish with a sprinkle of more chopped cilantro and a wedge of lime for squeezing fresh brightness.
Side Dishes
This soup pairs wonderfully with warm, soft corn tortillas or crusty bread to soak up the flavorful broth. A simple side salad with a tangy vinaigrette can balance the soup’s richness, or try a refreshing cucumber and tomato salad for a light, complementary bite. If you want to keep it traditional, Mexican rice would be an excellent hearty sidekick.
Creative Ways to Present
For a fun twist, serve the Creamy Chicken Tortilla Soup Recipe in individual bread bowls or hollowed-out mini pumpkins during cooler months for an eye-catching presentation. You can also layer the soup and tortilla strips in a clear glass bowl to showcase the colorful ingredients, making it perfect for entertaining. Adding a drizzle of chili oil or a swirl of avocado crema can elevate the visual appeal and flavor complexity.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and flavor. When you’re ready to enjoy it again, just gently reheat on the stove, stirring occasionally to keep the creaminess smooth.
Freezing
If you want to stash some for later, this Creamy Chicken Tortilla Soup Recipe freezes well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty ziplock bags. Freeze for up to 3 months. Keep in mind that the tortilla strips should be stored separately and added fresh after reheating to retain their crunch.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen. Warm it slowly over medium heat on the stove, stirring occasionally. Avoid boiling to keep the cream from curdling. Add fresh tortilla strips and your favorite garnishes just before serving for the best experience.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts can work if you prefer a leaner option. Just be careful not to overcook them during simmering since they can dry out faster than thighs. You may want to shred them right after cooking for the best texture.
Is there a vegetarian version of this soup?
Definitely! You can substitute the chicken broth with vegetable broth and omit the chicken entirely. Add extra black beans, corn, and perhaps some sautéed mushrooms or zucchini for a hearty vegetarian version that still satisfies.
How can I make this soup spicier?
If you like heat, increase the chipotle powder or add some diced jalapenos into the soup while cooking. You can also top the soup with sliced fresh jalapenos and a dash of hot sauce for a fiery kick.
Can I prepare any parts of this soup ahead of time?
Yes! You can prepare the spice blend and chop the vegetables a day ahead to save time. The soup itself can also be made a day in advance, which actually helps the flavors develop even more. Just add the creamy ingredients and tortilla strips just before serving.
What’s the best way to get crispy tortilla strips?
Baking them with a coat of avocado oil spray is a healthy and foolproof method to get perfectly crispy strips. Keep a close eye on them to prevent burning, and season right out of the oven when they’re still hot for maximum flavor.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe is one of those dishes that feels like a warm hug in a bowl. It’s full of vibrant flavors, wholesome ingredients, and textures that keep each bite exciting. Whether you’re making it for a cozy family dinner or to impress guests, it’s sure to become a beloved favorite that you’ll want to make again and again. So grab your ingredients, warm up your favorite pot, and dive into this delicious journey—you won’t regret it!
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
This creamy chicken tortilla soup is a comforting and flavorful meal perfect for any day. It combines tender, seasoned chicken thighs with fire-roasted tomatoes, green chilies, black beans, and a touch of cream for richness. Served with crispy, homemade tortilla strips, fresh avocado, sharp cheddar, and a squeeze of lime, it offers a delightful balance of smoky, tangy, and creamy flavors in every hearty bowl.
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
- ½ cup sour cream
- 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 and chicken: In a small bowl, mix the kosher salt, cumin, chipotle powder, and smoked paprika. Season the boneless skinless chicken thighs evenly on both sides with the spice mixture.
- Sear the chicken: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 2-3 minutes per side until nicely browned. Remove the chicken to a plate and set aside.
- Sauté onions and garlic: Lower the heat to medium-low in the same pot. Add the diced onions and cook for about 3 minutes, stirring frequently. Add the minced garlic and cook for 1 more minute until fragrant.
- Add liquids and simmer: Stir in fire roasted tomatoes, green chilies, lime juice, chicken thighs with their juices, and chicken broth. Season to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is fully cooked.
- Shred chicken and add beans: Remove chicken from the pot onto a plate and shred it using two forks. Return shredded chicken to the pot along with drained and rinsed black beans and heavy cream. Stir well and simmer for an additional 3-5 minutes to warm through.
- Add cilantro and finish soup: Remove the pot from heat, add chopped cilantro, and stir to combine.
- Make crispy tortilla strips: While the soup simmers, preheat the oven to 375°F (190°C). Cut corn tortillas into thin strips. Spray them generously with non-stick avocado oil cooking spray and toss to coat evenly. Spread strips in a single layer on a parchment-lined baking sheet. Bake for 5-6 minutes, checking at 5 minutes to prevent burning. Once crispy and lightly browned, remove strips and season immediately with kosher salt and lime juice. Set aside.
- Serve the soup: Ladle the soup into bowls and top with sour cream, shredded sharp cheddar cheese, avocado slices, crispy tortilla strips, lime wedges, and extra cilantro. Optionally add thinly sliced jalapeno for some heat.
Notes
- Use boneless skinless chicken thighs for tenderness and flavor; breast can be substituted but may dry out.
- Adjust chipotle powder to control the level of smoky heat in the soup.
- For a spicier soup, include the optional jalapeno slices as a topping.
- Make sure to watch the tortilla strips closely in the oven to prevent burning—they can crisp up quickly.
- This soup can be made ahead; just keep the tortilla strips separate to maintain their crispiness.
- Leftover soup stores well refrigerated for up to 4 days and freezes for up to 2 months.
