Creamy Chicken Tortilla Soup

This creamy chicken tortilla soup hits the spot when you want something comforting but still full of vibrant flavors. It blends tender shredded chicken with a mix of beans, peppers, and spices all wrapped in a rich and creamy broth. Perfect for dinner when you need a warm bowl that feels like a hug on a chilly evening.

I first made this soup on a busy weeknight after grabbing cooked chicken from the deli and it quickly became a family favorite we make whenever we want something easy but special

Ingredients

• Olive oil: adds a gentle richness and helps sauté the vegetables for a smooth base
• Onion and garlic: create the foundational flavor — choose firm onions and fresh garlic for best taste
• Red and green bell peppers: bring sweetness and a mild crunch pick firm peppers with vibrant color
• Jalapeño: adds heat but can be left out if you prefer milder soup pick a fresh one with a firm skin
• Chili powder cumin and smoked paprika: build warmth and a subtle smoky depth pick good quality spices and toast them lightly if you have time
• Chicken broth: is the soup base use low sodium so you can control the salt better
• Black beans: add protein and fiber choose a good tin and rinse them well to reduce sodium
• Corn: lends sweetness and texture fresh or frozen works if you don’t have canned
• Diced tomatoes with green chilies: bring acidity and a mild kick use a brand with simple ingredients
• Cooked shredded chicken: is the heart of the soup leftover roast chicken is perfect
• Heavy cream: makes the broth luxuriously creamy use full fat for the best mouthfeel
• Shredded cheese: melts into the soup adding richness keep it fresh and shredded yourself if possible
• Salt and pepper: to season adjust to your taste

Instructions

Build The Base:

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook gently for about eight minutes stirring occasionally until they become soft and golden. This step is important because it develops the natural sweetness and overall depth in the soup

Add Aromatics and Spices:

Stir in minced garlic chopped bell peppers and jalapeño if using. Cook for another five minutes until the vegetables start to soften. Then add chili powder cumin and smoked paprika. Toast the spices with the vegetables for a minute to release their fragrance which really boosts the flavor

Add Broth and Cans:

Pour in the chicken broth then add rinsed black beans corn and diced tomatoes with green chilies. Stir everything together and bring the soup to a gentle simmer. This lets the flavors meld and the vegetables cook fully

Incorporate The Chicken:

Add the cooked shredded chicken to the pot. Let the soup cook for about ten minutes so the chicken heats through and absorbs some flavor from the broth

Finish With Cream and Cheese:

Slowly stir in the heavy cream and shredded cheese. Keep the heat low and stir frequently until the cheese melts completely creating a smooth creamy texture. Taste and season with salt and pepper as needed

Serve With Toppings:

Ladle the soup into bowls and top with crispy tortilla strips fresh cilantro slices of avocado and a squeeze of lime. These toppings add brightness and texture making every bite deliciously satisfying

My favorite part of this soup is the balance between smoky spices and creamy broth. It reminds me of cozy family dinners where everyone piled on all the toppings and laughed over stories from their day

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. When reheating add a splash of broth or water to keep the soup creamy and prevent it from thickening too much. You can also freeze portions in freezer safe containers for up to three months for easy future meals

Ingredient Swaps

Swap chicken broth for vegetable broth to make it vegetarian. Use plant-based cream or cashew cream instead of heavy cream for a dairy free version. For cheese try a sharp cheddar or a Mexican blend depending on what you have available. If you want more heat, add a pinch of cayenne or hot sauce when stirring in the cream

Serving Ideas

This soup pairs beautifully with a simple green salad and warm cornbread. You can also serve tortilla chips on the side or crumble some inside the soup for extra crunch. A squeeze of lime just before eating always brightens the flavors

This soup is a perfect blend of smoky and creamy flavors that’s easy to make and sure to warm you up on any chilly night.

Frequently Asked Recipe Questions

→ Can I adjust the spiciness of this dish?

Yes, to control heat, simply reduce or omit the jalapeño and adjust chili powder amounts. Adding more lime can also balance the spice.

→ What type of cheese works best as a finishing touch?

Shredded cheddar or Monterey Jack melts nicely, adding creamy flavor without overpowering the other ingredients.

→ Is it possible to make this without dairy?

Absolutely, substitute heavy cream with coconut milk or a plant-based cream for a similar texture without dairy.

→ How do the tortilla strips enhance the dish?

Tortilla strips add a satisfying crunch that contrasts the smooth softness of the soup, elevating both texture and flavor.

→ What’s the best way to store leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently to keep the cream from separating.