When life feels a little too hectic (hello, school pick-ups, laundry piles, and that never-ending grocery list), there’s nothing more comforting than a bowl of creamy chicken tortilla soup. It’s hearty, flavorful, and ready in just 30 minutes—perfect for weeknights when you need dinner on the table fast but still crave something cozy.
As a Texas girl, soups like this remind me of home—spiced just right, loaded with toppings, and always shared around a busy table full of chatter.
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Why You’ll Love This Creamy Chicken Tortilla Soup
- Quick & easy – just 30 minutes from start to finish.
- Family-approved – even picky eaters will dig in (especially if you let them pile on cheese and tortilla strips).
- Flexible – you can use leftover chicken, rotisserie chicken, or even swap beans for extra veggies.
- Cozy factor – the smoky spices and creamy broth make this taste like a hug in a bowl.
What Does Creamy Chicken Tortilla Soup Taste Like?
Imagine a Tex-Mex fiesta in soup form: smoky paprika, zesty tomatoes, a hint of chili warmth, and the richness of cream all blended together. It’s bold but balanced—spicy without being overwhelming. The toppings? They take it over the top. Think crunchy tortilla strips, melty cheese, and creamy avocado.
Ingredients You’ll Need for Creamy Chicken Tortilla Soup
When it comes to making the best creamy chicken tortilla soup, the magic is really in the pantry staples and fresh toppings. Here’s a breakdown of everything you’ll need (and why it matters):
- Olive oil (1 tablespoon): A little drizzle to sauté your onion and build the base flavor. You could swap this for avocado oil if that’s what you keep in your kitchen.
- Onion (½ medium, chopped): The unsung hero of every great soup! It gives sweetness and depth to the broth as it cooks.
- Crushed tomatoes (28-ounce can): This thickens the soup while adding that cozy, tangy tomato backbone. Skip fresh tomatoes here—they won’t give you the same body.
- Rotel diced tomatoes with green chilies (10-ounce can, with juices): Adds a Tex-Mex kick that keeps the flavor bright and zesty. If you prefer less heat, try plain diced tomatoes and add a small can of mild green chilies.
- Chicken broth (1 cup): The liquid gold that ties it all together. You can use homemade broth, store-bought, or even a good-quality bouillon cube dissolved in water.
- Garlic powder (1 teaspoon): Quick, convenient, and it blends smoothly into the creamy broth. Fresh garlic works too if you’ve got it on hand.
- Smoked paprika (1 teaspoon): A little smoky depth that makes the soup taste like it simmered all day.
- Chili powder (½ tablespoon): Adds warmth and that Tex-Mex flair without being overpowering.
- Corn (12-ounce can, drained): Sweet, juicy bursts of corn make every spoonful more exciting. Frozen corn works perfectly too.
- Black beans (14-ounce can, drained and rinsed): They bring protein, fiber, and a hearty bite. If beans aren’t your thing, you can replace them with extra corn or even diced zucchini.
- Heavy cream (1 cup): The “creamy” in creamy chicken tortilla soup! Don’t be tempted to swap with milk—it won’t have the same richness and may curdle.
- Cooked chicken (2 cups, shredded): Rotisserie chicken is my go-to for ease and flavor, but any cooked chicken works—breast, thigh, or even leftover roasted chicken.
- Salt and pepper (to taste): The final touch that brings all the flavors to life.
Optional Toppings (but honestly, toppings are half the fun):
- Crunchy tortilla strips (a must!)
- Ripe avocado slices
- Sour cream for extra tang
- Tex-Mex cheese blend for melty goodness
- Fresh cilantro or green onions
👉 If you’re like me and love cozy bowls of comfort, you’ll also want to check out my Cheddar Garlic Herb Potato Soup for another hearty dinner idea that pairs beautifully with crusty bread.
How to Make Creamy Chicken Tortilla Soup (Step by Step)
Making creamy chicken tortilla soup is easier than you might think. With just a few simple steps, you’ll have a steaming pot of comfort ready in half an hour. Here’s exactly how to do it:
Step 1: Build the Flavor Base
Start by heating 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add your chopped onion and sauté for about 5–7 minutes. You’re looking for it to soften and get lightly golden. This step is important because it creates the foundation of flavor for the entire soup.
👉 Pro Tip: Don’t rush this step. A well-caramelized onion brings a sweetness that balances the tangy tomatoes later.
Step 2: Add Tomatoes, Broth, and Seasonings
Next, stir in the crushed tomatoes, the can of Rotel tomatoes with green chilies, and 1 cup of chicken broth. Now, sprinkle in the spices: garlic powder, smoked paprika, and chili powder. Stir everything together so the flavors mingle.
At this point, your kitchen will start smelling like Tex-Mex heaven.
Step 3: Add the Hearty Fillers
Time to add bulk and texture! Stir in the drained corn and black beans. These ingredients give every spoonful of your creamy chicken tortilla soup a satisfying bite.
👉 Swap Tip: If beans aren’t your favorite, you can replace them with more corn or diced zucchini.
Step 4: Bring to a Boil, Then Simmer
Turn the heat up to high and let the soup come to a gentle boil. Once it’s bubbling, lower the heat to medium-low, cover the pot with the lid slightly ajar, and let it simmer for about 5 minutes. This gives the seasonings time to blend with the tomatoes and broth.
Step 5: Add the Creamy Goodness
Now comes the best part—the “creamy” in creamy chicken tortilla soup. Stir in 1 cup of heavy cream and 2 cups of cooked, shredded chicken. Rotisserie chicken works beautifully here for convenience and extra flavor. Let everything warm through for 3–5 minutes.
👉 Important: Use heavy cream, not milk or half-and-half. The acidity of the tomatoes can cause lower-fat dairy to curdle.
Step 6: Taste and Adjust
Give your soup a taste and add salt and pepper as needed. I usually go generous with both—it makes the flavors pop.
Step 7: Top and Serve
Ladle the soup into bowls and pile on the toppings: tortilla strips for crunch, avocado for creaminess, shredded Tex-Mex cheese for melty goodness, and a dollop of sour cream if you like things extra indulgent. Don’t skip fresh cilantro—it brightens every bite.
And just like that, your creamy chicken tortilla soup is ready to enjoy! Serve it with warm bread or even alongside something fun like my Garlic Parmesan Sweet Potato Wedges for a complete meal that’s both cozy and satisfying.
Tips and Tricks for Perfect Creamy Chicken Tortilla Soup
- Rotisserie chicken hack – saves so much time and adds flavor.
- Don’t skimp on toppings – they add texture and freshness.
- Cream matters – use heavy cream, not milk, to avoid curdling.
- Meal prep bonus – this soup reheats like a dream, making it a great next-day lunch.
- Spice control – want it milder? Skip the Rotel and use plain tomatoes with a small can of diced green chilies.
Storage for Creamy Chicken Tortilla Soup
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze without the cream (it can split when reheating). Just add the cream after thawing and reheating.
FAQs
Can I make this soup ahead of time?
Yes! In fact, the flavors deepen after a night in the fridge. Just reheat gently and stir in a splash of cream if it’s thickened too much.
Can I make it lighter?
Swap half-and-half for the cream if you’d like, but avoid low-fat milk—it may curdle.
What if I don’t like beans?
Leave them out or replace with extra corn or zucchini. The soup is very forgiving.
Conclusion
This creamy chicken tortilla soup is the kind of recipe you’ll come back to again and again—quick, comforting, and full of flavor. It’s proof that a simple pot of soup can bring everyone to the table (yes, even those picky little ones).
So go ahead—ladle it up, pile on the toppings, and enjoy every spoonful. And if you’re craving more cozy bowls, check out my Chicken Enchilada Soup next—it’s another Tex-Mex favorite!
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Creamy Chicken Tortilla Soup – Quick 30-Minute Comfort Food
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mexican-American, Tex-Mex
Description
This 30-minute creamy chicken tortilla soup recipe is easy to make and has a cozy, perfectly seasoned broth. Load it up with your favorite toppings for a satisfying meal!
Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can Rotel diced tomatoes with green chilies, with juices
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 tablespoon chili powder
1 (12 ounce) can corn, drained
1 (14 ounce) can black beans, drained & rinsed
1 cup heavy/whipping cream
2 cups cooked chicken (rotisserie chicken works well)
Salt & pepper to taste
Toppings (optional, to taste): tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.
Instructions
1. Add the oil and onion to a soup pot and sauté over medium-high heat for 5-7 minutes or until it’s lightly browned.
2. Stir in the crushed tomatoes, Rotel, and chicken broth, followed by the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and increase the heat to high.
3. Once the soup has come to a boil, reduce the heat and simmer with the pot covered (lid slightly ajar) for 5 minutes.
4. Meanwhile, prep the toppings.
5. Stir in the cream and chicken and let it warm through for 3-5 minutes. Taste and season with salt & pepper as needed (be generous if desired).
6. Serve immediately and top bowls as desired.
Notes
Substitutions:
I don’t recommend subbing the canned tomatoes for another variety because it adds thickness and body to the soup.
I don’t recommend subbing the cream for something with a lower fat percentage because the tomatoes are likely to curdle it.
If you don’t have Rotel or don’t want pieces of tomato in the soup, you can leave it out and include a 4 ounce can of diced green chilies instead.
