Creamy Chicken Tortilla Soup Recipe – Easy Homemade Comfort in 30 Minutes

Picture this: It’s a chilly evening, and the savory aroma of creamy chicken tortilla soup is wafting through your kitchen. That first spoonful? Oh wow—velvety, rich, with a little kick, and just the right crunch from those golden tortilla strips! I’ll be honest, this recipe has seen me through everything from last-minute dinner scrambles to lazy Sundays when all I want is something warm and satisfying. I first made this creamy chicken tortilla soup during a week when I desperately needed comfort food (not just any soup, but the kind that hugs you from the inside).

This recipe isn’t just another chicken soup—it’s a full-on flavor experience. You get creamy broth, tender chunks of chicken, sweet corn, smoky spices, and a fun, crunchy topping. I’ve tweaked and tested it over a dozen times, and each batch brings new smiles around the table. It’s easy enough for busy weeknights but special enough to serve at gatherings (trust me, it’s a total crowd-pleaser).

If you’re looking for a homemade soup that feels indulgent but comes together in just 30 minutes, you’re in the right place. Creamy chicken tortilla soup is perfect for families (even picky eaters ask for seconds), those trying to sneak in extra protein, or anyone who wants a bowl of pure comfort without the hassle. As a longtime home cook—and someone who loves cozy recipes—this one holds a permanent spot in my kitchen. Let’s dive in and make some soup magic happen!

Why You’ll Love This Creamy Chicken Tortilla Soup

Let’s face it: we’ve all tried chicken tortilla soup before, but this creamy version takes things to a whole new level. After making countless batches, I’ve learned what works—and what makes this bowl unforgettable. Here’s why you’ll love it:

• Quick & Easy: You can have this cozy soup on the table in just about 30 minutes. Perfect for weeknights, busy weekends, or when you’re just too tired to fuss.
• Simple Ingredients: No fancy stuff here—just pantry staples plus a few fridge essentials. You probably already have everything you need.
• Ultimate Comfort: That creamy broth is pure comfort. It’s hearty, soothing, and just spicy enough to wake up your taste buds.
• Crowd-Pleaser: Kids love it, adults swoon over it, and it’s always gone fast at potlucks or family dinners.
• Customizable: Make it as mild or fiery as you want. Add extra veggies, sneak in beans, or play with toppings—whatever suits your mood.

What sets this creamy chicken tortilla soup apart? Instead of just tossing ingredients into a pot and hoping for the best, I blend the base with a touch of cream cheese for that luscious, velvety texture (seriously, it’s a game-changer). Rotisserie chicken makes things fast and flavorful, while canned fire-roasted tomatoes add depth you just can’t fake. I also crisp my own tortilla strips—nothing beats that homemade crunch!

Honestly, this recipe is more than just soup. It’s a bowlful of comfort that always hits the spot, whether you’re nursing a cold, cheering up the kids, or simply craving something warm and satisfying. There’s something magical about closing your eyes after that first bite and letting the creamy, spicy goodness work its magic. If you want a recipe that feels like a hug—this is it.

Ingredients Needed

This creamy chicken tortilla soup comes together with a handful of accessible, flavorful ingredients. Most are pantry staples you likely have on hand, and a few fresh additions really boost the flavor and texture. Here’s what you’ll need:

• For the Soup Base:
  • 2 tablespoons olive oil (or canola oil)
  • 1 medium yellow onion, diced (about 150g)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional for a little heat)
  • 1 red bell pepper, diced (about 120g)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (adds delicious depth)
  • Salt and pepper, to taste
• Liquids & Creaminess:
  • 4 cups (960ml) low-sodium chicken broth
  • 1 (14.5 oz/410g) can fire-roasted diced tomatoes (or regular diced tomatoes)
  • 1/2 cup (120ml) heavy cream (for ultimate creaminess—sub half-and-half for lighter option)
  • 4 oz (115g) cream cheese, softened and cubed (this is the secret to the velvety texture!)
• Chicken & Veggies:
  • 2 cups cooked, shredded chicken (rotisserie works great—about 250g)
  • 1 cup frozen or canned sweet corn, drained (about 150g)
  • 1 (15 oz/425g) can black beans, drained and rinsed (optional for extra heartiness)
• Toppings:
  • 8 small corn tortillas, cut into strips (for homemade crispy tortilla strips)
  • 1/2 cup shredded cheddar cheese or Mexican blend (about 60g)
  • Chopped fresh cilantro, to garnish
  • 1 avocado, diced (for creaminess and color)
  • Fresh lime wedges
  • Sour cream or Greek yogurt (for a tangy finish)

Ingredient Tips: For the best results, I recommend using block cream cheese rather than the whipped kind. If you want a gluten-free soup, just skip the tortilla strips or use gluten-free corn tortillas. Rotisserie chicken is my go-to for quick prep, but cooked chicken breast or thighs work well too. In summer, I swap in fresh corn for extra sweetness. For dairy-free, try coconut cream and vegan cream cheese—still creamy, just a slightly different flavor.

Equipment Needed

Don’t worry—you don’t need a fancy kitchen to whip up creamy chicken tortilla soup. Here’s what I use:

• Large Soup Pot or Dutch Oven: Wide and heavy-bottomed for even heat.
• Sharp Chef’s Knife: For dicing veggies and chicken (I use my trusty eight-inch knife, but any will do).
• Cutting Board: Preferably non-slip, easy to clean.
• Wooden Spoon or Silicone Spatula: For stirring—won’t scratch your pot.
• Measuring Cups and Spoons: For accuracy (I’ve learned the hard way—eyeballing cream cheese never ends well!).
• Baking Sheet: For crisping tortilla strips (you can also use a skillet if you don’t have an oven).
• Slotted Spoon: Helps remove crispy tortilla strips from oil or pan.
• Ladle: For serving that perfect bowlful.

If you’re missing a Dutch oven, any large pot works. I’ve made this soup in a basic aluminum saucepan before—just keep an eye on the heat so nothing scorches. Nonstick pans are great for frying tortilla strips. For budget-friendly options, check local thrift stores for sturdy pots and pans (some of my best soup pots are secondhand!).

Pro tip: Keep a dedicated spatula for creamy soups—mine has survived years of stirring and still looks brand new. Just rinse with warm water and mild dish soap after each batch.

Preparation Method

1. Prep the Ingredients: Dice the onion, jalapeño, and bell pepper. Mince the garlic. Shred your cooked chicken. Cut corn tortillas into 1/2-inch (1cm) strips for the topping.
2. Sauté Aromatics (5 minutes): Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add diced onion, jalapeño, and bell pepper. Cook, stirring occasionally, until onions are translucent and peppers soften (about 3-4 minutes). Sprinkle in garlic, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Cook for 1 minute, until fragrant.
3. Build the Base (3 minutes): Pour in chicken broth and fire-roasted tomatoes. Stir to combine. Bring to a gentle simmer. Let bubble for 2-3 minutes. The kitchen will smell amazing right now—spicy, savory, a little smoky!
4. Make it Creamy (3 minutes): Lower the heat. Add cream cheese cubes, stirring often until melted and smooth. Pour in the heavy cream (or half-and-half). Keep stirring to avoid lumps. If you notice stubborn bits of cream cheese, use a whisk or immersion blender for extra smoothness (I’ve had a few lumpy batches—blending solves everything).
5. Add Chicken & Veggies (5 minutes): Mix in shredded chicken, corn, and black beans. Simmer gently for 5 minutes so flavors meld and chicken is warmed through. Taste and adjust seasoning as needed (sometimes I add an extra dash of cumin or a squeeze of lime).
6. Crisp Tortilla Strips (5 minutes): While soup simmers, arrange tortilla strips on a baking sheet. Drizzle lightly with oil and bake at 400°F (200°C) for 5-7 minutes, tossing halfway, until golden and crunchy. Alternatively, fry strips in a skillet with a bit of oil until crisp. Drain on paper towels and sprinkle with salt.
7. Final Touches (2 minutes): Ladle hot soup into bowls. Top with crispy tortilla strips, shredded cheese, avocado, cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges for extra zip.

Prep Notes: If your soup thickens too much, add a splash of broth or water. If it’s too thin, let it simmer uncovered for a few minutes. Don’t skip the tortilla strips—they’re the best part! For an extra creamy texture, blend half the soup before adding chicken (I do this when I want a super-smooth base).

Personal Tip: I sometimes prep veggies the night before—makes dinner a breeze when you’re tired. And always taste before serving; flavors really pop with a pinch of extra salt or fresh lime juice.

Cooking Tips & Techniques

After making creamy chicken tortilla soup more times than I can count, I’ve gathered a few tricks that make all the difference:

• Sauté Slowly: Let onions and peppers cook gently—don’t rush. This brings out natural sweetness and makes the soup base richer.
• Use Block Cream Cheese: It melts smoother than whipped or spreadable types. Cut into small cubes for easy blending.
• Don’t Overcook Chicken: Add chicken at the end so it stays juicy. Simmering too long makes it stringy (learned this the hard way!).
• Tortilla Strip Crunch: Bake, don’t fry, if you want less mess. Lay strips on a wire rack for perfect air circulation (mine used to get soggy on a flat sheet).
• Spice Control: Start mild, taste, and add heat (like extra jalapeño or chipotle powder) at the end. Kids = less spice, adults = more fun!
• Make-Ahead Magic: Soup tastes even better the next day—flavors meld overnight. Just reheat gently so the cream doesn’t separate.

I’ve burned a few batches by cranking the heat too high, so keep things at a gentle simmer once the cream is in. If you end up with lumpy cream cheese, blend a cup of hot soup with the cheese before adding it back in. Timing matters, too—prep toppings while the soup simmers, and you’ll be ready to serve in no time.

Consistency is key: measure ingredients, taste often, and don’t skimp on the toppings. Creamy chicken tortilla soup is all about layers of flavor and texture. Trust your senses—if it smells amazing, you’re on the right track!

Variations & Adaptations

One of my favorite things about creamy chicken tortilla soup is how easy it is to tweak. Here are a few variations to suit different tastes and dietary needs:

• Vegetarian Version: Skip the chicken and swap in extra beans (like pinto or kidney) and sautéed zucchini. Use vegetable broth instead of chicken broth.
• Low-Carb Option: Omit the corn and beans, use cauliflower florets for bulk, and crisp up low-carb tortillas for the topping.
• Spicy Southwest Twist: Add chipotle peppers in adobo and a handful of fire-roasted green chilies. Finish with pepper jack cheese and fresh jalapeños.
• Dairy-Free Adaptation: Use coconut cream and vegan cream cheese. The flavor is slightly different but still creamy and delicious.
• Slow Cooker Method: Add all ingredients (except cream cheese, cream, and toppings) to your slow cooker and cook on low for 4-6 hours. Stir in cream cheese and cream at the end, then top before serving.

Personally, I love tossing in roasted poblano peppers for a smoky kick—especially in summer when they’re in season. My kids prefer it mild, so I make a big pot, then add extra heat to my own bowl. Feel free to experiment and make it your own. If you have allergy concerns, swap flour tortillas for corn, or use gluten-free brands for the strips.

Serving & Storage Suggestions

Creamy chicken tortilla soup is best served piping hot, ladled into wide bowls so you get a little bit of everything—broth, chicken, veggies, and crispy strips. I like to pile on toppings and squeeze fresh lime juice over each bowl (the citrus makes the flavors pop!).

Pair it with warm cornbread, a simple green salad, or cold Mexican Coke for a fun dinner. If you’re serving a crowd, set up a “soup bar” with bowls of toppings so everyone can customize.

For leftovers, let soup cool completely and store in airtight containers in the refrigerator for up to 4 days. The flavors just get better overnight! To freeze, skip the cream and cream cheese until reheating; freeze base in portions, then stir in dairy when ready to serve. Reheat gently on the stovetop or in the microwave—add a splash of broth to loosen if needed. Tortilla strips are best fresh, but you can crisp them up again in the oven for a few minutes. Honestly, I love how the flavors deepen on day two—it’s even creamier!

Nutritional Information & Benefits

Each serving of creamy chicken tortilla soup (about 1.5 cups/360ml) delivers roughly:

• Calories: 320
• Protein: 22g
• Carbohydrates: 28g
• Fat: 16g
• Fiber: 5g
• Sugar: 6g

This soup is packed with lean protein (thanks to chicken), calcium and probiotics from cream cheese and yogurt, and vitamins from veggies like bell peppers and corn. Use low-sodium broth for heart health, and swap Greek yogurt for sour cream if you want extra protein. It’s naturally gluten-free if you use corn tortillas. Watch out for dairy and corn if you have allergies. Personally, I love how hearty yet balanced this soup is—it’s satisfying without being heavy, and fits nicely into a high-protein or balanced diet.

Conclusion

Creamy chicken tortilla soup isn’t just a meal—it’s a warm hug in a bowl. It’s quick, easy, and endlessly customizable, making it perfect for busy families, cozy dinners, or even solo comfort food nights. I come back to this recipe again and again because it never fails to deliver big flavor and happy faces around my table.

Don’t be afraid to mix things up—add your favorite veggies, play with spice levels, or swap toppings to suit your mood. Whatever you do, make it yours! I hope you love this creamy chicken tortilla soup as much as I do (honestly, it’s a staple in my house).

If you try it, leave a comment below and tell me how you customized it! Share your photos on Pinterest, or pass this recipe along to a friend who needs a little comfort food magic. Happy cooking, and here’s to many bowls of cozy, creamy soup!

FAQs

Can I use rotisserie chicken for creamy chicken tortilla soup?

Absolutely! Rotisserie chicken is perfect for this recipe—just shred it and add it near the end for a super quick, flavorful soup.

How do I make creamy chicken tortilla soup dairy-free?

Swap the cream cheese and heavy cream for coconut cream and vegan cream cheese. The soup stays creamy but has a slightly different flavor profile.

Can I freeze creamy chicken tortilla soup?

You can freeze the soup base without dairy. Add cream cheese and cream when reheating for best texture. Frozen portions last up to 3 months.

What toppings go best with creamy chicken tortilla soup?

Try crispy tortilla strips, shredded cheese, avocado, fresh cilantro, lime wedges, and a dollop of sour cream or Greek yogurt. Go wild—toppings really make it special!

How spicy is this soup?

It’s mild as written, but you can easily add more jalapeño, chipotle, or hot sauce if you like it spicy. Taste and adjust to suit your preference.

Creamy Chicken Tortilla Soup

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• Author: Isabella Russo
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This creamy chicken tortilla soup is a comforting, flavorful bowl packed with tender chicken, sweet corn, smoky spices, and a velvety broth. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy gatherings.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil (or canola oil)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 red bell pepper, diced (about 3/4 cup)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1/2 cup heavy cream (or half-and-half)
• 4 oz cream cheese, softened and cubed
• 2 cups cooked, shredded chicken (rotisserie or cooked breast/thighs)
• 1 cup frozen or canned sweet corn, drained
• 1 (15 oz) can black beans, drained and rinsed (optional)
• 8 small corn tortillas, cut into strips
• 1/2 cup shredded cheddar cheese or Mexican blend
• Chopped fresh cilantro, for garnish
• 1 avocado, diced
• Fresh lime wedges
• Sour cream or Greek yogurt, for serving

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Instructions

1. Dice the onion, jalapeño, and bell pepper. Mince the garlic. Shred cooked chicken. Cut corn tortillas into 1/2-inch strips for topping.
2. Heat olive oil in a large soup pot over medium heat. Add onion, jalapeño, and bell pepper. Cook, stirring occasionally, until onions are translucent and peppers soften (about 3-4 minutes). Add garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
3. Pour in chicken broth and fire-roasted tomatoes. Stir to combine and bring to a gentle simmer for 2-3 minutes.
4. Lower the heat. Add cream cheese cubes, stirring until melted and smooth. Pour in heavy cream (or half-and-half), stirring to avoid lumps. Use a whisk or immersion blender if needed for smoothness.
5. Mix in shredded chicken, corn, and black beans. Simmer gently for 5 minutes until flavors meld and chicken is warmed through. Taste and adjust seasoning.
6. While soup simmers, arrange tortilla strips on a baking sheet. Drizzle lightly with oil and bake at 400°F for 5-7 minutes, tossing halfway, until golden and crunchy. Alternatively, fry strips in a skillet with oil until crisp. Drain on paper towels and sprinkle with salt.
7. Ladle hot soup into bowls. Top with crispy tortilla strips, shredded cheese, avocado, cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.

Notes

For gluten-free, use corn tortillas. Rotisserie chicken saves time. Adjust spice level to taste. Soup thickens as it sits; add broth to thin if needed. For extra creaminess, blend half the soup before adding chicken. Toppings are customizable—try pepper jack cheese, extra jalapeño, or roasted poblano peppers. Soup tastes even better the next day.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Cuisine: Mexican

Nutrition

• Serving Size: About 1.5 cups (360ml) per serving
• Calories: 320
• Sugar: 6
• Sodium: 800
• Fat: 16
• Saturated Fat: 8
• Carbohydrates: 28
• Fiber: 5
• Protein: 22

Keywords: chicken tortilla soup, creamy soup, Mexican soup, comfort food, easy dinner, weeknight meal, rotisserie chicken, gluten-free, high protein, family recipe