This is the kind of soup I make when I want something comforting that doesn’t take all afternoon. It’s creamy, a little smoky from the chili powder, and loaded with tender chicken and beans. The tortillas break down into the broth so you get body and a subtle corn flavor without the extra effort of making a roux.
I like that it’s forgiving: use leftover shredded chicken, open a couple of cans, simmer, and dinner is essentially ready. The finish is where it shines — fresh cilantro, a squeeze of lime in the pico, a dollop of sour cream, and crunchy tortilla chips bring contrast and lift the whole bowl.
Below you’ll find the ingredient list and step-by-step directions exactly as written, plus tips for swapping, storing, avoiding common mistakes, and serving. Practical, hands-on advice — no fluff.
Ingredients at a Glance
- 4 cups chicken broth — the liquid base; provides savory depth and thins the soup to a ladleable texture.
- 2 corn tortillas — they soften and disintegrate to thicken the broth and add subtle corn flavor.
- 2 teaspoons chili powder — primary seasoning for smoky, mild heat.
- 1 teaspoon cumin — adds warm, earthy notes that pair with the chili powder.
- 1 teaspoon garlic powder — concentrated garlic flavor without needing fresh cloves.
- 1 teaspoon oregano — brings a herbal, slightly bitter counterpoint.
- 1/2 teaspoon salt — seasons the whole pot; adjust to taste if your broth is already salty.
- 21 ounces cream of chicken soup (2 cans) — gives the soup its creamy body and chicken flavor quickly.
- 3 cups shredded chicken — cooked protein; rotisserie, poached, or leftover chicken all work.
- 15.25 ounce can sweet corn, drained (1 can) — adds sweet kernels and texture.
- 15 ounce can black beans, drained and rinsed (1 can) — provides body, fiber, and a creamy contrast to the corn.
- 10 ounce can ROTEL (1 can) — diced tomatoes with chiles; adds acidity and gentle heat.
- 1/2 cup heavy cream — smooths and enriches the soup for a silky finish.
- Sour cream — garnish; adds cool tang and balances heat.
- Shredded cheese — garnish; melty richness on top of each bowl.
- Chopped cilantro — garnish; bright herb note to lift the creaminess.
- Crushed tortilla chips — garnish; provides crunchy texture contrast.
- Pico de gallo — garnish; fresh acidity and brightness to finish the soup.
Directions: (Creamy Chicken Tortilla Soup)
- Place 4 cups chicken broth in a large pot. Add the 2 corn tortillas and the spices: 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, and 1/2 teaspoon salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer, stirring occasionally, for about 10 minutes or until the tortillas have softened and largely disintegrated into the broth.
- Whisk in the 21 ounces cream of chicken soup (2 cans) until the mixture is smooth and uniform.
- Add 3 cups shredded chicken, the 15.25 ounce can sweet corn (drained), the 15 ounce can black beans (drained and rinsed), the 10 ounce can ROTEL, and 1/2 cup heavy cream to the pot.
- Stir well to combine all ingredients and bring the soup back to a gentle simmer over low heat.
- Simmer for 10 minutes, stirring occasionally, until the soup is heated through and flavors are melded.
- Serve warm topped with sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo as desired.
Why You’ll Keep Making It
This recipe wins on convenience and flavor. Two cans of cream of chicken soup give instant creaminess without constant stirring, and the corn tortillas act as a low-effort thickener that blends into the broth for a natural mouthfeel. It uses pantry staples and a bit of shredded chicken to create a weeknight dinner that feels much more intentional than it is.
The toppings are what take it from “good” to “great.” Cold sour cream against warm, slightly spicy broth is a textural and temperature contrast that brightens each spoonful. Crushed tortilla chips give you that must-have crunch without frying anything. Overall, it’s quick, comforting, and forgiving — all the reasons this lands in my weekly rotation.
Swap Guide
Protein
- Shredded chicken — any cooked, pulled chicken you have will work (rotisserie, leftover roasted chicken, or poached breast).
Dairy & Texture
- Heavy cream — can be omitted if you prefer a lighter soup; the cream of chicken still keeps it silky.
- Sour cream and shredded cheese — use whichever you have on hand for the finish; they’re flexible toppings and can be scaled or skipped.
Toppings
- Pico de gallo, cilantro, and crushed tortilla chips — all optional but recommended. Mix and match these included garnishes for different finishes depending on mood and season.
Toolbox for This Recipe
- Large, heavy-bottomed pot — helps maintain an even simmer and prevents sticking.
- Whisk — necessary for smoothing the cream of chicken into the broth without lumps.
- Wooden spoon or heatproof spatula — for occasional stirring as the tortillas break down.
- Can opener and colander — to drain the corn and rinse the beans.
- Measuring spoons and cups — to keep the spice balance steady (the chilies and cumin are important for the final profile).
Errors to Dodge
- Skipping the whisk step — not fully incorporating the canned soup can leave clumps; whisk until smooth.
- High heat after adding the cream — too-high heat can separate dairy; keep it at a gentle simmer after adding cream.
- Not rinsing the beans — rinsing removes excess packing liquid and any metallic taste from the can.
- Over-salting early — the canned soup and broth may already contain salt; taste near the end before adjusting.
- Adding crunchy toppings too early — tortilla chips and delicate pico wilt or lose crunch when left in hot soup; add them just before serving.
Variations by Season
- Summer — serve with a generous scoop of pico de gallo and extra chopped cilantro. Keep toppings cold to contrast with the warm broth.
- Fall — add more shredded cheese and a dollop of sour cream to make the bowl feel cozy and indulgent as temperatures drop.
- Winter — serve with extra crushed tortilla chips and let guests add more cheese; the heartier finish is great on a cold night.
- Spring — brighten it up with more fresh chopped cilantro and a squeeze of lime in the pico for a lighter finish.
Flavor Logic
The recipe balances creamy and bright components. The cream of chicken and heavy cream provide richness and a velvety mouthfeel; the ROTEL and black beans add acidity and texture to break up that richness. The chili powder and cumin are the backbone spices — they deliver a warm, smoky flavor without overt heat. The corn tortillas, simmered in the broth, act as a subtle thickener and introduce a corn kernel note that bridges the canned sweet corn and the savory broth.
Toppings do heavy lifting: sour cream cools and cuts heat, cilantro brightens, and crushed chips add crunch. Think of each garnish as a small correction — a counterpoint to the soup’s creaminess rather than an optional extra.
Store, Freeze & Reheat
- Refrigerate — cool to room temperature, store in an airtight container, and refrigerate for up to 3–4 days.
- Freeze — the soup will freeze, but note that dairy can change texture after thawing. Freeze in airtight containers for up to 2 months; leave off crunchy toppings before freezing.
- Thaw & reheat — thaw overnight in the fridge, then reheat gently over low heat, stirring occasionally. If it looks too thick after thawing, stir in a splash of chicken broth while warming.
- Recrisping toppings — crush fresh tortilla chips just before serving; add pico and cilantro last to keep them bright and fresh.
Common Qs About (Creamy Chicken Tortilla Soup)
- Can I make this vegetarian? The recipe as written relies on chicken broth and cream of chicken soup, so converting it would require different ingredients. If you want to keep this version intact, use the listed items.
- Can I make this spicier? Yes — adding more chili powder or a spicier canned tomato with chiles will increase heat. Taste as you go so you don’t overshoot.
- How do I get the tortillas to break down properly? Simmer them in the broth for the full 10 minutes, stirring occasionally. They should become very soft and largely disintegrate, thickening the soup naturally.
- Is the heavy cream necessary? It contributes to the silky finish. If you skip it, the soup will be lighter; the cream of chicken soup will still keep it saucy.
- Can I prepare this ahead? Yes. Make the soup and refrigerate; reheat slowly on the stovetop. Add fresh toppings just before serving.
Serve & Enjoy
Ladle the soup into warm bowls and let everyone top their own. I like a base of shredded cheese and a spoonful of pico, followed by a drizzle of sour cream, a sprinkle of cilantro, and a handful of crushed tortilla chips for crunch. Serve with lime wedges if you like a citrus lift — not listed in the ingredients here, but a squeeze can be a nice touch.
This is an honest, everyday soup that scales well and delivers comforting flavor with minimal fuss. Make a pot, keep the toppings accessible, and let everyone customize. Enjoy.
Creamy Chicken Tortilla Soup
Ingredients
Ingredients
- 4 cupschicken broth
- 2 corn tortillas
- 2 teaspoonschili powder
- 1 teaspooncumin
- 1 teaspoongarlic powder
- 1 teaspoonoregano
- 1/2 teaspoonsalt
- 21 ouncescream of chicken soup (2 cans)
- 3 cupsshredded chicken
- 15.25 ouncecan sweet corn drained (1 can)
- 15 ouncecan black beans drained and rinsed (1 can)
- 10 ouncecan ROTEL (1 can)
- 1/2 cupheavy cream
- Sour cream
- shredded cheese
- chopped cilantro
- crushed tortilla chips
- pico de gallo
Instructions
Instructions
- Place 4 cups chicken broth in a large pot. Add the 2 corn tortillas and the spices: 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon oregano, and 1/2 teaspoon salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer, stirring occasionally, for about 10 minutes or until the tortillas have softened and largely disintegrated into the broth.
- Whisk in the 21 ounces cream of chicken soup (2 cans) until the mixture is smooth and uniform.
- Add 3 cups shredded chicken, the 15.25 ounce can sweet corn (drained), the 15 ounce can black beans (drained and rinsed), the 10 ounce can ROTEL, and 1/2 cup heavy cream to the pot.
- Stir well to combine all ingredients and bring the soup back to a gentle simmer over low heat.
- Simmer for 10 minutes, stirring occasionally, until the soup is heated through and flavors are melded.
- Serve warm topped with sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo as desired.
Equipment
- Large Pot
- Whisk
Notes
Substitutions:
Chicken broth– Chicken stock or vegetable broth
Spices– Swap in a single packet of taco seasoning
Black Beans– Pinto can also work.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze:Making this creamy chicken tortilla soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Make the soup as directed, but leave out the heavy cream.
Make the soup as directed, but leave out the heavy cream.
Cool completely.
Cool completely.
Portion into freezer safe storage containers.
Portion into freezer safe storage containers.
Freeze.
Freeze.
When ready to eat, thaw in the fridge for 24-48 hours.
When ready to eat, thaw in the fridge for 24-48 hours.
Reheat on the stove and add the heavy cream. If reheating less than the full batch, divide the heavy cream accordingly.
Reheat on the stove and add the heavy cream. If reheating less than the full batch, divide the heavy cream accordingly.
How to Reheat:This can be reheated in a saucepan or pot on the stove over low heat. Stir occasionally until hot throughout. Or, microwave single portions in 30 second increments, stirring between each, until hot.
How to Scale:This recipe can easily be doubled if you’re feeding a crowd, or halved to make a smaller portion.
