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Make Creamy Chicken Tortilla Soup Recipe with clear ingredient guidance, step-by-step instructions, and practical tips.

Ingredients

Scale
  • 3 tbsp crushed corn tortilla chips (store-bought or homemade)
  • 2 tbsp vegetable oil
  • 1 yellow onion (diced)
  • 2 jalapeño peppers (diced)
  • 4 cloves garlic (minced)
  • 6 cups low-sodium chicken broth
  • 29 oz. fire-roasted diced tomatoes and green chilies (such as Rotel (2 14.5-oz. cans)
  • 11 oz. canned corn kernels (1 can)
  • 14.5 oz. canned black beans (rinsed and drained (1 can)
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ⅛ tsp crushed red pepper flakes (optional, for extra spice)
  • 3 boneless, skinless chicken breasts (or 3 cups cubed cooked chicken)
  • 2 limes (1 juiced and 1 cut into wedges)
  • 1 cup heavy cream (room temperature, non-dairy works well too)
  • kosher salt and freshly ground black pepper (to taste)
  • shredded Mexican blend cheese, corn tortilla chips, sour cream, chopped fresh cilantro, sliced avocado

Instructions

  1. Crush enough tortilla chips to make 3 tbsp and set aside.
  2. Heat a Dutch oven over medium heat, and add the vegetable oil.
  3. Add onions and cook 3 minutes or until softened and translucent.
  4. Add the jalapeños and cook an additional 1 minute.
  5. Add garlic and cook 30 seconds.
  6. Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper, and crushed corn tortilla chips.
  7. If using chicken breasts, add them now, reduce the heat to low, and simmer for 20 minutes or until chicken is cooked through.
  8. Remove chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)
  9. Add lime juice and heavy cream. Stir well and season with salt & pepper. Cook until heated through.
  10. Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro.
  11. Serve a wedge of lime and a few slices of avocado.

Notes

Sautéing
Simmering
Shredding
8 servings
8 bowls
Store leftover creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days.
If planning to freeze, leave out the heavy cream until serving; freeze the soup (without heavy cream) in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating and stir in the cream.
Add more veggies (bell peppers, zucchini, spinach).
Omit jalapeños or use mild tomatoes to reduce spice; skip crushed red pepper flakes. Add poblano chilies for more Mexican spice.
Add cream cheese for a creamier texture.
Use regular paprika in place of smoked paprika or add chipotle powder for smokiness.
Use slow cooker or pressure cooker versions.

Nutrition

Find it online: https://margorecipes.com/creamy-chicken-tortilla-soup/