Creamy Chicken Tortilla Soup Recipe
Introduction
This creamy chicken tortilla soup is a comforting and flavorful dish perfect for any day. Packed with tender chicken, savory spices, and creamy broth, it’s a hearty meal that warms you up from the inside out.
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 corn tortillas and spices: 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 smooth. Add the shredded chicken, sweet corn, black beans, ROTEL, and heavy cream. Stir well to combine all ingredients evenly.
- Step 3: Let the soup simmer gently for another 10 minutes to meld flavors. Serve warm topped with sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo as desired.
Tips & Variations
- Use rotisserie chicken to save time and add extra flavor.
- For extra heat, add a diced jalapeño or use spicy ROTEL.
- Substitute coconut milk for heavy cream for a dairy-free version.
- Add fresh lime juice before serving for a bright, tangy finish.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much when cold, add a splash of broth or water while reheating to reach desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes, replace the chicken broth with vegetable broth and omit the chicken, or use a plant-based chicken substitute. The cream of chicken soup can be swapped with a cream of mushroom or vegetable soup.
Can I freeze creamy chicken tortilla soup?
It is possible to freeze this soup, but the texture of the cream and heavy cream may change slightly upon thawing. For best results, freeze before adding the heavy cream, then stir it in when reheating.
PrintCreamy Chicken Tortilla Soup Recipe
This Creamy Chicken Tortilla Soup is a comforting and flavorful dish combining tender shredded chicken, a blend of spices, and a creamy broth made from chicken broth and cream of chicken soup. It’s enhanced with corn, black beans, and ROTEL tomatoes for extra texture and zest. Topped with crispy tortilla chips, cheese, sour cream, cilantro, and pico de gallo, this soup offers a perfect balance of creamy and crunchy elements, ideal for a cozy meal any day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
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)
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 tomatoes with green chilies (1 can)
- 1/2 cup heavy cream
Toppings
- Sour cream
- Shredded cheese
- Chopped cilantro
- Crushed tortilla chips
- Pico de gallo
Instructions
- Prepare the broth and tortillas: Pour the chicken broth into a large pot. Add the two corn tortillas along with chili powder, cumin, garlic powder, oregano, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 10 minutes or until the corn tortillas break down and integrate fully into the broth, creating a thick and flavorful base.
- Add creamy elements and main ingredients: Whisk in the cream of chicken soup until the broth is smooth and creamy. Then stir in the shredded chicken, drained sweet corn, rinsed black beans, ROTEL tomatoes including the juices, and the heavy cream. Mix thoroughly to combine all the flavors.
- Simmer and serve: Allow the soup to simmer gently for another 10 minutes to meld the flavors together and warm through completely. Serve the soup hot, garnished with your choice of sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo for added texture and freshness.
Notes
- For a spicier kick, add a pinch of cayenne pepper or use spicy ROTEL tomatoes.
- Shredded rotisserie chicken works well for convenience and flavor.
- Use gluten-free corn tortillas to keep the soup gluten-free.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Feel free to customize toppings based on preference, such as adding avocado slices or jalapeños.
Keywords: Creamy Chicken Tortilla Soup, chicken soup, creamy soup, tortilla soup, Mexican soup, chicken recipes, easy dinner, comforting soup
