Creamy Chicken Tortilla Soup
There’s something undeniably comforting about a steaming bowl of soup, especially when it’s as rich and flavorful as creamy chicken tortilla soup. Hearty ingredients, bold spices, and a velvety smooth texture that warms you from the inside out. It’s a go-to for those chilly evenings and when I’m simply craving a bowl of comfort.
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Ingredient Notes
Chicken – Start with boneless, skinless chicken breasts or thighs for a lean yet flavorful base.
Vegetables – The classic trio of onion, jalapeño, and garlic lays the foundation for the soup’s savory profile. Corn and diced tomatoes are added at the end for an extra burst of color and nutrients.
Broth – Opt for a good-quality chicken broth as it forms the backbone of the soup. If you have homemade broth, even better.
Spices – Cumin, chili powder, and paprika create the signature Mexican-inspired flavor. Adjust the spice levels to your liking, and you may add a pinch of cayenne for a subtle kick.
Dairy – The creaminess in this soup comes from a combination of heavy cream and masa harina (corn flour) mixed in with whole milk.
Toppings – Garnish your soup with crushed tortilla chips, chopped cilantro, diced onion, shredded Mexican cheese, avocado slices, and/or a squeeze of fresh lime for a burst of freshness.
How To Make Creamy Chicken Tortilla Soup
Step 1: Sauté the onion, jalapeño, and garlic.
Step 2: Add the chicken broth, chili powder, cumin, paprika, salt, pepper, and chicken breasts and simmer until the chicken is cooked through.
Step 3: Remove the chicken and set aside.
Step 4: Add diced tomatoes with green chiles to the pot.
Step 5: Whisk together the milk and masa harina and add to the pot. Stir frequently until it boils and thickens slightly.
Step 6: Shred the chicken and add to the pot. Add the black beans, pinto beans, and corn.
Step 7: Lastly, stir in heavy cream and sour cream. Cook for 2-3 minutes until it is heated through.
Step 8: Serve with crushed tortilla chips, diced onion, sliced jalapeño, shredded cheese, cilantro, avocado, and lime wedges.
FAQ’s
1. Can I make this soup ahead of time?
Absolutely! The flavors tend to meld and deepen when allowed to sit, so making it a day in advance enhances the taste. Just store it in the refrigerator and reheat before serving.
2. Can I use rotisserie chicken for this recipe?
Yes, using shredded rotisserie chicken is a fantastic time-saving option. Add it during step 2 and skip step 3.
3. Is this soup freezer-friendly?
Definitely! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored for up to three months. When reheating, add a splash of chicken broth to maintain the desired consistency.
Still looking for a cozy soup recipe? Here are a few of my favorite:
Roasted Tomato Soup With Grilled Cheese Sandwiches
Butternut Squash Soup With Cheddar Bacon Crostini
Tomato And Basil Tortellini Soup
If you make this Creamy Chicken Tortilla Soup, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Recipe originally published: October 1, 2019 and updated January 6, 2024.
Creamy Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 jalapeño, seeded and minced (leave out to reduce overall heat)
- 3 cloves garlic, minced
- 1 (32 oz) carton chicken broth
- 1 teaspoon of each chili powder, cumin, and paprika
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 boneless, skinless chicken breasts
- 1 (15 oz) can diced tomatoes with green chilies
- 1⅓ cups whole milk (or milk of choice)
- ⅓ cup masa harina
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup frozen corn
- ⅔ cup heavy cream
- ¼ cup sour cream
- Toppings: diced onion, cilantro, crushed tortilla chips, avocado, Mexican shredded cheese, lime wedges, sliced jalapeño, etc. topping/optional
Instructions
- Heat the olive oil in a pot over medium heat. Sauté the onion and jalapeño until soft, about 3 mins. Add the garlic and continue to sauté for 30 seconds.
- Add the chicken broth, chili powder, cumin, paprika, salt, pepper, and chicken breasts to the pot. Bring to a boil. Cover with a lid and simmer on medium heat for 15 minutes or until chicken is fully cooked.
- Remove cooked chicken and set aside.
- Add diced tomatoes with green chiles to the pot.
- In a small/medium bowl, whisk together the milk and masa harina and add to the pot. Stir frequently until it boils and thickens slightly.
- Shred the chicken and add back to the pot. Add the black beans, pinto beans, and corn.
- Stir in the heavy cream and sour cream. Cook for 2-3 minutes, until it is heated through.
- Serve with choice of toppings.
