Creamy Chicken Tortilla Soup

Sharing is caring!

There’s something undeniably comforting about a warm, creamy bowl of chicken tortilla soup. This version takes the classic Southwest favorite and makes it even richer by blending in cheddar cheese and sour cream, creating a smooth, velvety broth that’s packed with flavor.

Over the years, I’ve made countless versions of this soup, but for the past five years, this has been the only way I make it. It’s bold, satisfying, and full of those savory, smoky, and slightly spicy flavors that make it an instant crowd-pleaser. Whether it’s a cozy weeknight meal, a game-day gathering, or meal prep for the week, this soup never disappoints.

Why You’ll Love This Recipe

• Rich and creamy: The sour cream and melted cheese create a smooth, velvety texture.
• Bold Southwest flavors: The combination of cumin, coriander, fire-roasted tomatoes, and green chilies adds depth and warmth.
• Easy to customize: Adjust the spice level, switch up the protein, or add extra toppings to make it your own.
• Perfect for meal prep: This soup reheats beautifully, making it great for leftovers.

Key Ingredients

Each ingredient in this soup brings something special to the table, ensuring a deep, well-balanced flavor.

For the Soup:

• Olive Oil – Used to sauté the aromatics and enhance their natural sweetness.
• Onion & Green Bell Pepper – The base for building flavor in the broth.
• Garlic – Adds a rich, savory depth to the soup.
• Cumin & Coriander – These warm, earthy spices give the soup its signature Southwest taste.
• Cayenne Pepper – Adds a subtle heat. Adjust according to your spice tolerance.
• Cooked Chicken – Use shredded rotisserie chicken or leftover grilled chicken for convenience.
• Chicken Stock – Forms the flavorful base of the soup—homemade or high-quality store-bought both work well.
• Black Beans – Adds texture and protein. You can also substitute with kidney beans or pinto beans.
• Sweet Corn – Provides a pop of sweetness that balances the smoky and spicy flavors.
• Fire-Roasted Tomatoes – Brings a rich, slightly smoky depth to the broth.
• Diced Green Chilies – Mild heat and tangy flavor that complements the creamy broth.
• Cheddar Cheese – Melts into the soup, creating a silky, cheesy finish.
• Sour Cream – Adds richness and balances the spices. You can substitute with Greek yogurt or heavy cream for a different twist.
• Fresh Cilantro – Brings brightness and freshness to the soup.

For the Crispy Tortilla Strips:

• Corn Tortillas – Sliced and fried until golden brown for the perfect crunchy topping.

How to Make Creamy Chicken Tortilla Soup

Step 1: Make the Crispy Tortilla Strips

Slice corn tortillas into thin strips. Heat a small amount of oil in a pan and fry the strips until golden brown and crispy. Drain on paper towels and set aside.

Step 2: Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.

Step 3: Add Spices & Aromatics

Stir in the garlic, cumin, coriander, and cayenne pepper, cooking for another 2 minutes until fragrant.

Step 4: Build the Broth

Pour in the chicken stock, followed by the shredded chicken, black beans, sweet corn, fire-roasted tomatoes, and diced green chilies. Stir everything together and let the soup simmer for 15-20 minutes.

Step 5: Make It Creamy

Remove the pot from heat and stir in the cheddar cheese and sour cream until fully melted and incorporated.

Step 6: Serve & Garnish

Ladle the soup into bowls and top with:

• Crispy tortilla strips
• Fresh jalapeño slices
• Extra shredded cheddar cheese
• Chopped cilantro
• Lime wedges

Tips for the Best Chicken Tortilla Soup

• Use rotisserie chicken for convenience: It’s quick, flavorful, and makes prep easier.
• Adjust the spice level: Add more cayenne or diced jalapeños for extra heat, or omit the cayenne for a milder version.
• Make it even creamier: Stir in cream cheese or a splash of heavy cream for an ultra-luxurious texture.
• Want a thicker soup? Blend a portion of the soup and stir it back in, or use a cornstarch slurry to thicken.

Variations & Customizations

• Spicy Kick: Add a chopped chipotle pepper in adobo sauce for a smoky heat.
• Vegetarian Option: Omit the chicken and use vegetable broth instead. Add extra beans, bell peppers, or zucchini.
• Low-Carb Version: Skip the beans and corn, and load up on extra vegetables and shredded chicken.
• Dairy-Free Alternative: Use coconut milk or cashew cream in place of sour cream and omit the cheese.

Serving Suggestions

This soup is a complete meal on its own, but pairing it with fresh sides takes it up a notch:

• Warm Cornbread – A soft, slightly sweet contrast to the creamy, spicy soup.
• Mexican Rice – A flavorful side dish that complements the smoky flavors.
• Avocado Slices or Guacamole – Adds a cool, creamy contrast.

How to Store & Freeze

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: If freezing, leave out the sour cream and cheese. Add them after reheating to prevent separation.
• Reheating: Warm on the stovetop over low heat, stirring occasionally. If needed, add a splash of broth or milk to adjust the consistency.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Add all the ingredients except for the cheese and sour cream to a slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the cheese and sour cream just before serving.

Can I make this in an Instant Pot?

Absolutely! Sauté the onions and peppers using the Sauté function, then add the remaining ingredients (except for the cheese and sour cream). Cook on Manual High Pressure for 10 minutes, followed by a quick release. Stir in the cheese and sour cream before serving.

What’s the best way to thicken the soup?

If you prefer a thicker soup, try:

• Blending a portion of the soup and stirring it back in.
• Using a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Can I use tortilla chips instead of making my own strips?

Yes! Store-bought tortilla chips work just as well for topping.

Final Thoughts

This Creamy Chicken Tortilla Soup is everything you could want in a bowl—warm, hearty, cheesy, and full of bold flavors. Whether you’re making it for a weeknight dinner, a party with friends, or meal prep for the week, it’s a guaranteed hit every time.

Try it once, and it just might become the only way you make chicken tortilla soup from now on.

Print