If you’re craving a warm, comforting bowl that wraps you in bold flavors and silky texture, this Creamy Chicken Tortilla Soup Recipe is your new best friend. It’s a delightful blend of tender chicken, hearty beans, and vibrant corn swimming in a luscious, creamy broth—all perfectly balanced with the smoky, zesty kick of taco seasoning and a splash of green chilies. Whether it’s a chilly evening or a casual get-together, this soup brings homestyle goodness to your table with ease and flair.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create layers of flavor and texture. Each element plays a key role, from the savory sautéed onion and garlic that build the base, to the creamy finish that makes the soup irresistibly rich and smooth.
- 1 small yellow onion, finely chopped: Provides a sweet, aromatic foundation when sautéed.
- 3 cloves garlic: Adds a fragrant, savory depth to the soup’s flavor.
- 1 ½ pounds boneless, skinless chicken breast (or tenderloins): Tender protein that shreds beautifully to meld with the soup.
- 2 tablespoons butter: Creates a luscious base for sautéing onion and garlic.
- 32 ounces chicken broth: The flavorful liquid that ties all ingredients together.
- 1 packet taco seasoning: A seasoning mix that injects smoky, spicy notes.
- 14.5-ounce can diced tomatoes with green chilies: Adds brightness and a gentle heat.
- 15-ounce can black beans, drained and rinsed: Contributes earthiness and protein.
- 15-ounce can pinto beans, drained and rinsed: Adds creamy texture and heartiness.
- 15-ounce can southwestern corn, drained: Brings a touch of sweetness and crunch.
- 1 ½ cups heavy cream: Delivers the rich, velvety consistency that defines this soup.
- ⅓ cup sour cream: Adds tang and creaminess for that perfect finishing touch.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté Onion and Garlic
Start by melting butter in a large stockpot over medium heat. Toss in the finely chopped onion and cook until it’s softened and translucent. Then stir in the minced garlic and cook for an additional minute, letting the fragrance fill your kitchen. This simple step builds the flavor foundation that’s absolutely critical for the soup’s warmth and complexity.
Step 2: Add Broth and Ingredients
Pour the chicken broth into the pot, making sure to scrape the bottom to lift any tasty browned bits from the onion and garlic. Add in your boneless chicken breasts, taco seasoning, diced tomatoes with green chilies, black beans, pinto beans, and corn. Give everything a good stir so that all those vibrant flavors start mingling early on.
Step 3: Simmer
Bring the soup to a rolling boil, then reduce the heat to low and let it simmer gently for about 30 minutes. This slow simmer allows the chicken to cook through and the spices to seep deeply into every bite of the soup. Patience here is key to developing that rich, unified flavor profile.
Step 4: Shred Chicken
Carefully remove the cooked chicken from the pot and shred it using two forks. Be sure the chicken has reached an internal temperature of 165°F to guarantee it’s cooked safely and perfectly tender. The shredded chicken will be folded back into the soup shortly.
Step 5: Add Cream
Return the shredded chicken to the soup pot. Stir in the heavy cream and sour cream, transforming the broth into a glorious, velvety texture that elevates the entire dish. This addition takes the soup from comforting to downright indulgent.
Step 6: Thicken and Serve
Continue cooking the soup for another 10 minutes or until it’s heated through and slightly thickened. This final simmer melds everything beautifully. Once it reaches the perfect consistency, ladle it out and prepare for your taste buds to be wowed.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
Fresh garnishes take this soup to the next level. Think crispy tortilla strips or crushed tortilla chips for crunch, a handful of shredded cheese, and a sprinkle of chopped fresh cilantro for brightness. A dollop of sour cream or a squeeze of lime juice adds refreshing contrast that highlights the creaminess of the soup.
Side Dishes
Pair this soup with warm cornbread, a crisp green salad, or a side of roasted vegetables to create a balanced, satisfying meal. The soup is hearty enough to stand alone but also shines when accompanied by simple, fresh sides.
Creative Ways to Present
For a fun twist, serve the soup in small cups for a party appetizer or use mini tortilla bowls for an eye-catching presentation. Layering with guacamole or avocado slices on top can add creaminess and color, making this dish as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers just as delicious, if not more so, than the first serving.
Freezing
You can freeze Creamy Chicken Tortilla Soup Recipe, but for best texture, freeze before adding the cream and sour cream. Freeze the soup base in portioned containers for up to 3 months, then stir in the creamy elements after thawing and reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If the soup has thickened too much, add a splash of chicken broth or water to loosen it up. Add sour cream and cream at this stage if not added before freezing.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time. Just shred it and add it after heating the soup base. This method works great if you’re in a rush but still want that homemade feel.
Is there a way to make this soup lower in fat?
Yes, you can substitute half-and-half or whole milk for the heavy cream and skip the sour cream or use a light version. While it won’t be quite as silky, the soup will still have wonderful flavor and richness.
Can this recipe be made spicy?
Definitely! If you enjoy heat, add a diced jalapeño with the onions or sprinkle cayenne pepper or hot sauce to taste when adding the taco seasoning. The canned green chilies add subtle spice, but you can always amp it up.
What if I want to make this vegetarian?
You can omit the chicken and use vegetable broth instead of chicken broth. Add extra beans and corn to maintain heartiness. For protein, consider adding sautéed mushrooms or tofu cubes for texture.
Can I add fresh tomatoes instead of canned?
Fresh tomatoes can work but will give the soup a different texture and less of the smoky, spicy flavor that diced tomatoes with green chilies provide. If you use fresh, consider adding a pinch of smoked paprika and some chopped green chiles for that classic touch.
Final Thoughts
This Creamy Chicken Tortilla Soup Recipe quickly becomes a beloved staple, thanks to its rich flavor, cozy creaminess, and satisfying heartiness. It’s the perfect dish for feeding family or friends and is surprisingly simple to make. So next time you want something delicious that feels like a warm hug in a bowl, dive into this soup—you won’t regret it!
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Creamy Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This creamy chicken tortilla soup is a comforting and flavorful dish featuring tender shredded chicken, a medley of beans, corn, and diced tomatoes with green chilies, all simmered in a rich and creamy broth. Perfect for a cozy meal, this recipe combines zesty taco seasoning with smooth heavy cream and sour cream for a delicious Tex-Mex inspired soup.
Ingredients
Main Ingredients
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ pounds boneless, skinless chicken breast or tenderloins
- 2 tablespoons butter
- 32 ounces chicken broth
- 1 packet taco seasoning (about 1 ounce)
- 14.5-ounce can diced tomatoes with green chilies
- 15-ounce can black beans, drained and rinsed
- 15-ounce can pinto beans, drained and rinsed
- 15-ounce can southwestern corn, drained
- 1 ½ cups heavy cream
- ⅓ cup sour cream
Instructions
- Sauté Onion and Garlic: Melt butter in a large stockpot over medium heat. Add the finely chopped onion and cook until softened, about 4-5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Ingredients: Pour chicken broth into the pot, scraping the bottom to loosen any browned bits for extra flavor. Add the chicken breasts, taco seasoning, diced tomatoes with green chilies, black beans, pinto beans, and southwestern corn. Stir well to combine all ingredients.
- Simmer: Bring the soup to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook for 30 minutes to allow the flavors to meld and the chicken to cook through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Confirm that the chicken has reached an internal temperature of 165°F for safe consumption.
- Add Cream: Return the shredded chicken to the pot. Stir in the heavy cream and sour cream, blending them fully into the soup for a rich and creamy texture.
- Thicken and Serve: Continue cooking the soup over low heat for an additional 10 minutes, stirring occasionally, until the soup is heated through and has thickened slightly. Serve hot, optionally garnished with tortilla strips, shredded cheese, or fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños or hot sauce to taste.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use chicken thighs instead of breasts for a juicier texture.
- If you prefer a thicker soup, mash some of the beans before adding cream.
- Serve with tortilla chips, avocado slices, or lime wedges for added flavor.
