Warm up with this delicious creamy chicken tortilla soup that's easy to make and packed with flavor! With tender chicken, hearty vegetables, and a creamy base, this recipe is perfect for weeknight dinners. Discover how simple ingredients come together for a comforting meal that's sure to please everyone. Click through to explore the full recipe and enjoy a bowl of warmth today!
2 cups cooked chicken, shredded
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced (your choice of color)
1 can (14.5 oz) diced tomatoes, including juices
4 cups chicken broth
1 cup corn kernels (use fresh or frozen)
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1 cup heavy cream
Salt and black pepper, to taste
Tortilla strips, for garnish
Fresh cilantro leaves, for garnish
Lime wedges, for serving
![Cooking a great creamy chicken tortilla soup starts with the right ingredients. Here’s what you need: - 2 cups cooked chicken, shredded - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (your choice of color) - 1 can (14.5 oz) diced tomatoes, including juices - 4 cups chicken broth - 1 cup corn kernels (use fresh or frozen) - 1 can (4 oz) diced green chilies - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 cup heavy cream - Salt and black pepper, to taste - Tortilla strips, for garnish - Fresh cilantro leaves, for garnish - Lime wedges, for serving Using fresh and high-quality ingredients makes a big difference in flavor. I love using rotisserie chicken for its ease and taste. The olive oil adds a rich base, while the onion, garlic, and bell pepper create a wonderful aroma. The spices bring warmth and depth. The heavy cream gives the soup its creamy texture. You can adjust the seasoning to fit your taste. Don't forget to garnish with crispy tortilla strips and fresh cilantro. A squeeze of lime adds a bright touch. This simple mix of ingredients makes a comforting meal that warms my heart! For more details, check the Full Recipe. Start by heating a large pot over medium heat. Add one tablespoon of olive oil. Once the oil is warm, toss in one diced onion and one diced bell pepper. Sauté these for about 3 to 4 minutes. You want them to soften and turn a bit clear. Next, add two minced garlic cloves to the pot. Stir and cook for one more minute. The garlic should smell lovely but not turn brown. Now, it’s time to add the main ingredients. Pour in one can of diced tomatoes, with their juices, and four cups of chicken broth. Then, add one cup of corn kernels and one can of diced green chilies. To make it flavorful, mix in one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Stir everything together and bring this mix to a gentle simmer. Keep stirring it every now and then. Once your soup simmers, it’s time for the chicken. Add two cups of shredded chicken and season the soup with salt and black pepper to taste. Let it cook for about 10 minutes. This helps all the flavors blend nicely. After 10 minutes, lower the heat and slowly stir in one cup of heavy cream. Be careful not to let the soup boil as you heat it. Finally, taste the soup and adjust the seasoning if needed. You can find the full recipe [here]. To make your creamy chicken tortilla soup even better, consider adjusting the spice level. If you like heat, add more chili powder or diced jalapeños. For a mild soup, cut back on the spices. Fresh herbs like cilantro add a pop of flavor. Chop some and stir them in right before you serve. You can cook this soup on the stovetop or in a slow cooker. The stovetop method is fast and takes about 30 minutes. If you use a slow cooker, let it cook on low for 4–6 hours. This makes it easy to prep in the morning and enjoy later. For quick-cooking times, use pre-cooked chicken. Garnishing your soup makes it look great. Crispy tortilla strips add crunch. You can also use avocado slices or crumbled queso fresco for a twist. Fresh lime juice brightens up the flavors. For a unique touch, try adding diced radishes or pickled onions. They give your soup a fun kick! {{image_4}} You can switch up the meat in this soup. Turkey works well instead of chicken. If you're looking for a plant-based option, try using lentils or chickpeas. These give a nice texture and soak up the soup's great flavors. If you want to save time, grab a rotisserie chicken from the store. Just shred it and toss it in the soup. It saves time and still tastes great. If you need to make this soup gluten-free, use gluten-free tortillas for the garnish. For a dairy-free version, swap the heavy cream with coconut milk or almond milk. These keep the soup creamy without dairy. If you're watching carbs, skip the corn and use zucchini instead. This keeps the soup light but still tasty. You can change the flavor with spices. Try adding taco seasoning for a twist. A pinch of cayenne pepper gives a nice kick too. Don’t forget the veggies! Add some spinach or carrots for more nutrition. These not only add color but also boost the health factor. Enjoy making it your own! For the full recipe, check the Creamy Chicken Tortilla Soup section. To keep your creamy chicken tortilla soup fresh, store it properly. Once you finish your meal, let the soup cool down. Transfer it to an airtight container. This helps keep out air and moisture. You can store the soup in the fridge for up to three days. If you want to save it longer, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly to prevent freezer burn. When you want to enjoy your soup again, reheating is easy. The best way is to use the stovetop. Pour the soup into a pot and heat it over low to medium heat. Stir often to avoid sticking. If you use a microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. To keep the creaminess, add a splash of heavy cream while reheating. This helps restore the soup's rich texture. Knowing how long your soup lasts is vital. In the fridge, your creamy chicken tortilla soup stays good for three days. If frozen, it can last up to three months. Always check for signs of spoilage. If the soup smells off or has a strange color, it’s best to throw it away. When in doubt, trust your senses. Enjoy your delicious soup safely! Store the soup in an airtight container. Let it cool first. Place it in the fridge. It will stay fresh for about three to four days. For best taste, reheat it gently on the stove. Stir often to keep it creamy. Yes, you can make this soup ahead of time. It tastes even better after the flavors meld. Just store it in the fridge for up to three days. Reheat gently before serving. This makes meal prep easy and fun! To thicken the soup, you have a few options. You can add more heavy cream. Another way is to stir in some cornstarch mixed with water. Let it simmer a bit longer. This helps create a nice, thick texture. If you need a substitute for heavy cream, try using half-and-half. You can also use coconut milk for a dairy-free option. Another choice is a mix of milk and butter. This gives you a creamy feel without heavy cream. Yes, this recipe is freezer-friendly! Cool the soup completely before freezing. Use a freezer-safe container to store it. It can last for up to three months in the freezer. Just thaw overnight in the fridge before reheating. Enjoy this comforting meal anytime! This blog post covered how to make creamy chicken tortilla soup with simple steps and fresh ingredients. You learned about the key ingredients, tips for cooking, and ways to customize the recipe to fit your needs. Remember, using fresh herbs and spices can truly elevate your dish. Whether you cook on the stove or use a slow cooker, this soup is flexible and delicious. Enjoy making it, sharing it, and experimenting with flavors. Your kitchen is now full of tasty possibilities!](https://tossedflavors.com/wp-content/uploads/2025/07/500288b7-1976-456e-b1a1-1ad00e70b5aa-300x300.webp)