You know those days when you want something super comforting, but you don’t want to spend hours in the kitchen? I’ve had way too many of those.
This creamy chicken tortilla soup is my secret weapon. It tastes like it simmered all day, but you can have it on the table in under an hour.
Forget those watery restaurant versions. This one is rich, packed with flavor, and has the perfect little kick. Let’s make something amazing.
What You’ll Need
Here’s the simple stuff you need to grab. Nothing weird or hard to find, I promise.
| Category | Ingredient | Amount |
|---|---|---|
| Produce | Yellow Onion | 1 large |
| Garlic | 4 cloves | |
| Jalapeño | 1 (optional) | |
| Lime | 1 | |
| Cilantro | 1/2 bunch | |
| Avocado | 1 | |
| Canned Goods | Diced Tomatoes | 1 (15 oz) can |
| Black Beans | 1 (15 oz) can | |
| Corn | 1 (15 oz) can | |
| Green Chiles | 1 (4 oz) can | |
| Pantry | Chicken Broth | 4 cups |
| Olive Oil | 2 tablespoons | |
| Chili Powder | 2 tablespoons | |
| Cumin | 1 tablespoon | |
| Smoked Paprika | 1 teaspoon | |
| Oregano | 1 teaspoon | |
| Salt & Pepper | To taste | |
| Protein | Chicken Breasts | 1.5 lbs |
| Dairy | Cream Cheese | 4 oz |
| Toppings | Tortilla Strips | For serving |
| Shredded Cheese | For serving |
Tools of the Trade
You don’t need any fancy gadgets. Just the basics will do the job perfectly.
| Tool | Purpose |
|---|---|
| Large Pot or Dutch Oven | For making the soup |
| Cutting Board | For chopping veggies |
| Sharp Knife | For chopping |
| Forks | For shredding chicken |
| Ladle | For serving |
How to Make Creamy Chicken Tortilla Soup
Follow these simple steps. I’ll walk you through it.
Step 1: Heat the olive oil in your big pot over medium heat. Add the chopped onion and cook for about 5 minutes until it gets soft. Don’t let it burn!
Step 2: Add the minced garlic and jalapeño (if you’re using it). Cook for just one more minute until you can smell it. That smell is the start of something great.
Step 3: Stir in all your spices: chili powder, cumin, smoked paprika, and oregano. Let them cook for about 30 seconds. This little step toasts the spices and makes a huge flavor difference.
Step 4: Add the chicken broth, diced tomatoes (with their juice), green chiles, and the raw chicken breasts. Bring it all to a simmer.
Step 5: Once it’s simmering, turn the heat down a bit. Let it cook for about 15-20 minutes, or until the chicken is cooked through.
Step 6: Carefully take the chicken breasts out of the pot. Place them on a cutting board and use two forks to shred the meat. It should pull apart really easily.
Step 7: While the chicken is out, add the softened cream cheese to the pot. Whisk it into the soup until it’s completely melted and the soup is creamy. This is the magic part.
Step 8: Add the shredded chicken back to the pot. Stir in the drained black beans and corn. Let it all heat through for another 5 minutes.
Step 9: Squeeze in the juice from half a lime and stir in some fresh cilantro. Give it a final taste and add more salt and pepper if it needs it.
Step 10: Ladle the soup into bowls. Go crazy with toppings like avocado, more cilantro, cheese, and lots of crispy tortilla strips.
Pro Tips
After making this soup a hundred times, I’ve learned a few things.
- Rotisserie Chicken is Your Friend: Don’t want to cook chicken? Grab a rotisserie chicken from the store. Shred the meat and add it in Step 8. It saves time and adds a ton of flavor.
- Don’t Skip Toasting Spices: That 30 seconds in Step 3 is a game-changer. It wakes up the spices and gives the soup a much deeper, richer taste.
- Room Temp Cream Cheese: Let your cream cheese sit out for 20-30 minutes before you add it to the soup. Cold cream cheese can clump up, but room temp stuff will melt in perfectly smooth.
- Make Your Own Tortilla Strips: It sounds fussy, but it’s not. Just slice a few corn tortillas into thin strips, toss with a little oil and salt, and bake at 400°F for 10-15 minutes until crispy. So much better than store-bought.
Substitutions and Variations
Feel free to play around with this recipe. It’s hard to mess up.
| Swap This | For This | Why You’d Do It |
|---|---|---|
| Chicken Breast | Chicken Thighs | More flavor, juicier meat |
| Cream Cheese | Heavy Cream or Greek Yogurt | Different type of creaminess |
| Black Beans | Pinto or Kidney Beans | Use what you have |
| Jalapeño | Poblano Pepper | Less heat, smoky flavor |
Want it spicier? Add a pinch of cayenne pepper with the other spices or leave the seeds in your jalapeño.
Want a vegetarian version? Skip the chicken and add an extra can of beans or some cooked sweet potatoes. Use vegetable broth instead of chicken broth.
Make-Ahead and Storage Tips
This soup is great for leftovers or meal prep.
The soup base (without the chicken, beans, corn, and cream cheese) can be made up to 3 days ahead. Just store it in the fridge. When you’re ready to eat, heat it up and continue with Step 6.
Leftovers and Storage
Got leftovers? Lucky you.
Store the soup in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors hang out together.
Reheat it on the stove over medium-low heat until it’s warmed through. The microwave works too, but the stove is better.
Keep your toppings separate! Don’t store them in the soup, or you’ll have soggy tortilla strips and sad avocado.
FAQs
Q1. Can I make this in a slow cooker?
Ans: Yes! Add everything except the cream cheese, beans, corn, and toppings to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Then, remove and shred the chicken, stir in the cream cheese until smooth, and add the chicken, beans, and corn.
Q2. My soup seems too thin. How can I thicken it?
Ans: The easiest way is to let it simmer with the lid off for an extra 10-15 minutes. This lets some of the liquid evaporate and thickens it up naturally.
Q3. Can I freeze this soup?
Ans: Yes, but dairy can sometimes act funny when frozen. The texture might change a little. It will still taste great, though. Let it cool completely, then freeze it in a freezer-safe container for up to 3 months.
Wrapping Up
This soup is more than just a recipe; it’s a bowl of comfort. It’s perfect for a weeknight dinner, a lazy Sunday, or for feeding a crowd.
So give it a try. I promise you’ll love it.
When you make it, come back and leave a comment below! Tell me how it went or if you made any fun changes. I love hearing from you.
