There’s nothing quite like walking into the kitchen and catching the warm, spicy scent of creamy chicken tortilla soup bubbling away. It’s the cozy dish everyone’s talking about on Pinterest and Reddit right nowand for good reason. Creamy, satisfying, and easy to make in under an hour. Beginner-friendly, pantry-ready, and perfect for a quiet night in or feeding the whole family.
This soup is all about balance: tender shredded chicken, fire-roasted tomatoes, a smooth and creamy broth, and a subtle kick from green chiles. Most ingredients come from pantry staples or freezer findsmaking it wonderfully weeknight-friendly. It’s like your favorite childhood taco night… only in a spoonable, slurp-worthy bowl. For full step-by-step detail, keep reading!
Back when I used to visit Grandma on weekends, she’d toss leftover roasted chicken into something bubbling and comforting. Those flavors stuck with me. I created this version with her in mindcomforting and practical with rich layers of flavor passed down through generations. I’ve tested and fine-tuned this recipe to perfection. You’re going to love the secret that brings out that irresistible creaminess!
Why You’ll Love This Creamy Chicken Tortilla Soup
This recipe is the ultimate cozy-meal-in-a-bowl. It’s simple to make, full of pantry staples, and delivers all the Tex-Mex flavors you crave. Here’s why it’s about to become your weeknight favorite:
Quick and Easy: Ready in just 30 minutes with minimal prep.
Pantry-Friendly & Practical: Uses everyday canned goods and leftover chicken. No extra grocery trips.
Irresistibly Creamy: That velvety broth is next-level thanks to a splash of heavy cream.
Customizable: Toppings like crispy tortilla strips, avocado, or cheese make every bowl your own.
Key Ingredients You’ll Need
If your pantry is stocked with these staples, dinner is as good as done. Here’s your checklist:
Canned Tomatoes: Crushed tomatoes and Rotel add body and a slight kick that defines the soup’s base.
Spices: Garlic powder, smoked paprika, and chili powder for bold, smoky flavor and just the right warmth.
Black Beans and Corn: Hearty add-ins that make it a balanced, complete, and satisfying meal.
Rotisserie Chicken: A time-saving shortcut for tender, perfectly shredded meat.
Heavy Cream: The secret ingredient that gives the soup its luscious, creamy texture. Don’t skimp here!
Ingredient Substitutions
Ingredient
Substitution
Notes
Rotel Tomatoes
Diced Green Chilies (4 oz)
Swap if you prefer fewer tomato chunks or want to reduce acidity slightly.
Heavy Cream
None
Avoid lower-fat alternatives to prevent curdling and maintain consistency.
Step-by-Step Instructions
This creamy chicken tortilla soup comes together in a few simple steps. No complicated techniquesjust wholesome ingredients and some simmering magic:
Sauté the Onion: Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Add 1 chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until lightly browned and fragrant.
Add the Soup Base: Stir in 1 can (28 oz) crushed tomatoes, 1 can Rotel (10 oz, including juices), and 4 cups low-sodium chicken broth. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 to 1 teaspoon chili powder. Mix thoroughly to combine flavors.
Simmer: Increase heat to high and bring the soup to a gentle boil. Then reduce to medium, cover with the lid slightly ajar, and let simmer for 5 minutes. This allows the flavors to deepen.
Add the Hearty Ingredients: Add 1 can (15 oz) black beans (rinsed and drained) and 1 cup frozen or canned corn. Stir in 1/2 cup heavy cream and 2 cups shredded rotisserie chicken. Let cook for 3–5 minutes or until ingredients are heated through.
Season to Taste: Taste and adjust salt and pepper as needed. Add more chili powder if you like it spicier. Don’t be shybold flavors shine in this soup!
Serving and Storing Tips
One of the joys of this creamy chicken tortilla soup is how well it handles serving a crowd or transforming into easy leftovers. Here’s how to make the most of it:
Top It Your Way: Create a fun topping bar with crunchy tortilla strips, sour cream, shredded cheese, avocado slices, cilantro, or a squeeze of limelet everyone customize!
Leftovers Store Beautifully: Let the soup cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Stir gently when reheating to maintain creaminess.
Storage & Reheating Cheat Sheet
Storage Method
How Long It Keeps
Reheating Tips
Refrigerator
Up to 3 days
Gently reheat on the stove over medium heat, stirring occasionally to keep the texture smooth.
Freezer
Not recommended
Cream-based soups can separate and become grainy when frozen and thawed.
Expert Insight: The Science Behind a Creamy Chicken Tortilla Soup
Achieving the perfect texture in a creamy chicken tortilla soup is all about balancing richness and body without making the soup feel heavy. By combining a sturdy broth with a splash of heavy cream and incorporating hearty add-ins like beans and veggies, you get mouth-coating satisfaction with nutritional value. Blending a small portion of the soup and stirring it back in can also help thicken naturally, creating a luxurious texture without flour or starches.
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The Long Road to Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup took me several rounds to get just rightearly attempts were either too thick, too spicy, or lacked that nostalgic warmth I remembered. After plenty of tasting, notebook scribbles, and tweaks (including asking Grandma for her tricks), I landed on this version that strikes the perfect chord. It’s cozy but not heavy, rich with spice but mellowed by cream. A recipe I’m proud to pass along.
FAQs ( Creamy Chicken Tortilla Soup )
How can I make this soup gluten-free?
Use corn tortillas instead of flour ones and double-check your broth for any gluten ingredients. Most of the other components, like chicken, veggies, and spices, are naturally gluten-free. This adjustment keeps the flavor intact while making it safe for gluten-sensitive eaters.
What is the best way to store leftovers?
Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat gently on the stove or in the microwave, stirring to maintain the creamy texture and even heat distribution.
Can I use canned chicken instead of fresh?
Canned chicken can be used in a pinch, but fresh cooked or shredded chicken offers better flavor and texture. If using canned, drain thoroughly and add it toward the end of cooking to avoid overcooking. The fresher protein enhances this recipe’s richness and mouthfeel.
How spicy is this chicken tortilla soup?
This meal has a mild to medium heat level, making it accessible for most tastes. You can easily adjust spiciness by modifying the amount of chili powder or adding jalapenos. The creamy base balances the heat, creating a comforting, well-rounded flavor.
Can I add more vegetables to this recipe?
Yes, adding diced bell peppers, corn, or black beans works great and adds texture and nutrition. Just sauté them with the onions before adding broth to maintain flavor balance. Adjust cooking times slightly to ensure all veggies become tender but not mushy.
Conclusion
This creamy chicken tortilla soup comes together in under an hour, delivering cozy warmth and rich, comforting flavors that feel like a hug from your favorite kitchen. You’ll love how the tender chicken and smoky spices meld with that lush creamy brothso simple, so satisfying, and perfect for any night in.
Feel free to swap black beans for pinto, stir in sautéed peppers, or sprinkle fresh cilantro for a bright twist. Leftovers keep welljust heat gently on the stovetop and top with crunchy tortilla strips. A little tip from my Texas roots: a squeeze of lime wakes it right up every single time.
Give this recipe a try, then share your photos or favorite add-insI’d love to hear what you come up with. Did a similar soup warm your family’s table growing up? Pass this one along to your loved ones and cozy up with every spoonful. This is one you’ll make again and again.
Yesica Andrews
Creamy Chicken Tortilla Soup for a Cozy Night In
Experience the comforting flavors of this creamy chicken tortilla soup, perfect for a cozy night in. This salt and lavender chicken tortilla soup variation is packed with a perfectly seasoned broth and hearty ingredients, making it a standout in the cozy cook creamy chicken tortilla soup collection. Enjoy a rich and satisfying meal that blends Mexican-American and Tex-Mex influences in every spoonful.
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 (I used a rotisserie chicken)
Salt & pepper to taste
Toppings (optional, to taste): tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.
Method
Add the oil and onion to a soup pot and sauté over medium-high heat for 5-7 minutes or until lightly browned.
Stir in the crushed tomatoes, Rotel, and chicken broth, then add garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well and bring to a boil over high heat.
Reduce heat and simmer with the lid slightly ajar for 5 minutes.
Meanwhile, prepare the toppings.
Stir in the heavy cream and cooked chicken, warming through for 3-5 minutes.
Season with salt and pepper generously to taste.
Serve immediately, topped with tortilla strips, avocado, sour cream, Tex-Mex cheese, or your favorite toppings.
Notes
Do not substitute canned crushed tomatoes as they add essential thickness and body to the soup. Avoid lower fat cream alternatives to prevent curdling. If Rotel is unavailable or undesired, replace with a 4-ounce can of diced green chilies.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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