Introduction

This Creamy Chicken Tortilla Soup combines comforting flavors with a rich, smooth texture. It’s a hearty and satisfying meal perfect for chilly evenings or anytime you want a flavorful, easy-to-make soup.

Creamy Chicken Tortilla Soup Recipe - Recipe Image

Ingredients

4 cups chicken broth
2 corn tortillas
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
21 ounces cream of chicken soup (2 cans)
3 cups shredded chicken
15.25 ounce can sweet corn, drained (1 can)
15 ounce can black beans, drained and rinsed (1 can)
10 ounce can ROTEL (1 can)
1/2 cup heavy cream
Sour cream, for serving
Shredded cheese, for serving
Chopped cilantro, for serving
Crushed tortilla chips, for serving
Pico de gallo, for serving

Instructions

Step 1: Pour the chicken broth into a large pot and add the two corn tortillas along with chili powder, cumin, garlic powder, oregano, and salt. Bring to a boil, then reduce heat to low and simmer for about 10 minutes, or until the tortillas break down and blend into the broth.
Step 2: Whisk in the cream of chicken soup until the mixture is smooth. Add the shredded chicken, sweet corn, black beans, ROTEL, and heavy cream. Stir everything together until well combined.
Step 3: Let the soup simmer gently for another 10 minutes to allow the flavors to meld. Serve warm with sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo as toppings.

Tips & Variations

For extra heat, add a diced jalapeño or a splash of hot sauce when adding the ROTEL.
Use leftover rotisserie chicken to save time and boost flavor.
Swap the cream of chicken soup for a homemade roux and chicken broth mixture for a fresher taste.
Top with avocado slices or a squeeze of lime for added brightness.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. The soup may thicken as it cools; add a splash of extra broth or water when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can substitute the chicken broth with vegetable broth, skip the shredded chicken, and add extra beans or vegetables like zucchini and bell peppers to keep it hearty and flavorful.

How can I thicken the soup if it’s too watery?

To thicken the soup, blend a portion of it and stir it back in, or add a small amount of masa harina or cornstarch slurry while simmering. Be sure to stir well to avoid lumps.

Creamy Chicken Tortilla Soup Recipe

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★★★★★

4.6 from 138 reviews

This creamy chicken tortilla soup is a flavorful and comforting dish perfect for any occasion. Made with tender shredded chicken, a blend of spices, creamy chicken soup, corn, black beans, and ROTEL for a touch of heat, it’s simmered to develop rich flavors and served with delicious toppings like sour cream, shredded cheese, cilantro, crushed tortilla chips, and pico de gallo for added texture and freshness.

Author: Dana
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican-American

Ingredients

Scale

Soup Base

4 cups chicken broth
2 corn tortillas
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
21 ounces cream of chicken soup (2 cans)
1/2 cup heavy cream

Main Ingredients

3 cups shredded chicken
15.25 ounce can sweet corn, drained (1 can)
15 ounce can black beans, drained and rinsed (1 can)
10 ounce can ROTEL (1 can)

Toppings (Optional)

Sour cream
Shredded cheese
Chopped cilantro
Crushed tortilla chips
Pico de gallo

Instructions

Prepare the broth base: Pour the chicken broth into a large pot. Add the 2 corn tortillas along with the chili powder, cumin, garlic powder, oregano, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, or until the tortillas break down completely into the broth, thickening it and infusing it with flavor.
Add the soup and main ingredients: Whisk in the cream of chicken soup until the mixture is smooth. Then, add the shredded chicken, drained sweet corn, rinsed black beans, ROTEL, and heavy cream. Stir everything together thoroughly to combine all the ingredients evenly.
Simmer and serve: Allow the soup to simmer uncovered over low heat for an additional 10 minutes to let the flavors meld together and the soup to heat through. Serve the soup warm with your choice of optional toppings such as sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo for extra taste and texture.

Notes

For a spicier soup, add additional ROTEL or a dash of hot sauce.
To make this soup lighter, substitute the heavy cream with half-and-half or a milk alternative.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
For gluten-free preparation, ensure that the corn tortillas and cream of chicken soup are certified gluten-free.
Shredded chicken can be homemade or store-bought rotisserie chicken for convenience.

Keywords: Chicken tortilla soup, creamy chicken soup, easy chicken soup, Mexican soup, comfort food soup, chicken and beans soup