Steam on the windows. Cheddar melting into broth. That warm, smoky smell that makes you pause mid-chop. Yepthis creamy chicken tortilla soup is the moment. Folks are going wild for it on Pinterest and TikTok, and it’s not hard to see whycomfort food with a kick? Say less.
This bowl is like chili’s cozy cousinmade with shredded chicken, fire-roasted tomatoes, and a swirl of sour cream that gives it that dreamy texture. It’s pantry-friendly and perfect for tossing together on a Tuesday when takeout feels wrong. Full details in the blog!
I first tested this for my cousin’s game nightsoup splattered everywhere, but we still scraped the pot clean. That’s how I knew it was the one. This version takes nods from The Cozy Cook Creamy Chicken Tortilla Soup and makes it weeknight-ready. I tested it. You’ll love the secret!
Why You’ll Love This Creamy Chicken Tortilla Soup
This soup is the definition of comfort in a bowlwarm, creamy, and just a little spicy. It’s a perfect one-pot meal that’s ready in 30 minutes (yes, only 30 minutes!), which makes it weeknight-hero material. Whether it’s for dinner or meal prep, this dish is packed with bold Tex-Mex flavors and a dreamy velvety broth.
The best part? It’s totally customizable. Load it up with toppings like crunchy tortilla strips, shredded cheese, or avocado for an extra-special touch. Bonus: The pantry-friendly ingredients mean you probably already have most of what you need to whip this up tonight.
This recipe takes inspiration from classics like The Cozy Cook Creamy Chicken Tortilla Soup and gives it that cozy, homemade touch you’ll crave again and again. Family-tested, game-night approvedwhat’s not to love?
Ingredients Breakdown
Let’s talk ingredientsbecause every one of these plays a role in making this soup your new favorite:
Olive oil & onion: These are the heart of flavor-building, giving the soup a savory base to shine.
Crushed tomatoes & Rotel: The combination of these adds a thick, rich texture and vibrant Tex-Mex flavor.
Chicken broth: Brings it all together while keeping things light.
Cream: The secret to this soup’s luxurious, creamy finish.
Spices: Garlic powder, smoked paprika, and chili powder create a smoky, slightly spicy base.
Corn & black beans: For bursts of sweetness and hearty texture.
Cooked chicken: Rotisserie chicken works beautifully here for ease and flavor.
Pro Tip: Aim for a balance of creamy and chunky in your soup. The beans, corn, and shredded chicken add just the right bite to keep every spoonful interesting.
Step-by-Step Instructions
Let’s get cooking! Don’t worry if your stove gets a little messythis is meant to be rustic and fun.
Add the base: Stir in the crushed tomatoes, Rotel (with juices), and chicken broth, followed by all the spices, corn, and black beans. Give it a good stir and crank up the heat to bring it to a boil.
Simmer: Once boiling, reduce the heat to low, cover (with the lid slightly ajar), and simmer for 5 minutes. Use this time to prep your toppings!
Make it creamy: Stir in the heavy cream and cooked chicken. Let it warm through for 3–5 minutes and adjust seasoning with salt and pepper. And voilà your soup is ready to serve!
This creamy chicken tortilla soup is flexible enough to tweak to your likinghere are some ideas for making it your own:
Heat level: Love the heat? Swap mild Rotel for extra-hot or add a dash of cayenne pepper.
Extra veggies: Toss in diced bell peppers, zucchini, or even a handful of spinach for bonus nutrients.
Dairy-free: Swap the heavy cream for a coconut cream if you’re avoiding dairyjust note it’ll add a slightly sweet flavor.
Toppings are a must: Don’t skip these! Tortilla strips, fresh avocado, shredded cheese, sour cream, and a squeeze of lime take this soup from good to unforgettable.
Note: If you don’t have canned crushed tomatoes, you can use diced tomatoes and blend them for a similar texture.
Serving, Storage & Reheating
This soup is perfect for leftoversor for impressing the family. Here’s how to enjoy it beyond the first round:
Storage
Details
Fridge
Store in an airtight container for up to 4 days.
Freezer
Let soup cool completely, then freeze in individual portions for up to 3 months.
Reheating
Warm on the stove over low heat, stirring occasionally, or microwave in 30-second intervals.
Pro Tip: If the soup thickens up in the fridge, just add a splash of chicken broth or water while reheating to thin it out to your desired consistency.
Expert Insight: The Appeal of Creamy Chicken Tortilla Soup
Creamy chicken tortilla soup balances rich, comforting textures with vibrant, layered flavors, making it a nourishing meal that satisfies both palate and body. The creaminess helps mellow spicy notes, creating a harmonious dish that’s ideal for year-round enjoyment.
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Perfecting the Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup took several rounds to nail down. Early versions ended up too thin or missing that cozy, rich flavor. But after tweaking the spices and cooking times, I finally found the balance that makes every spoonful feel like a warm hugdefinitely a recipe born from patient, delicious trial and error.
FAQs ( Creamy Chicken Tortilla Soup )
How can I make this soup gluten-free?
Use corn tortillas instead of flour ones and double-check your broth for any gluten ingredients. Most of the other components, like chicken, veggies, and spices, are naturally gluten-free. This adjustment keeps the flavor intact while making it safe for gluten-sensitive eaters.
What is the best way to store leftovers?
Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat gently on the stove or in the microwave, stirring to maintain the creamy texture and even heat distribution.
Can I use canned chicken instead of fresh?
Canned chicken can be used in a pinch, but fresh cooked or shredded chicken offers better flavor and texture. If using canned, drain thoroughly and add it toward the end of cooking to avoid overcooking. The fresher protein enhances this recipe’s richness and mouthfeel.
How spicy is this chicken tortilla soup?
This meal has a mild to medium heat level, making it accessible for most tastes. You can easily adjust spiciness by modifying the amount of chili powder or adding jalapenos. The creamy base balances the heat, creating a comforting, well-rounded flavor.
This creamy chicken tortilla soup comes together in just about 30 minutes, bursting with cozy, comforting flavors that warm you right to your core. You’ll love the velvety texture and that smoky-spicy aroma filling your kitchenlike a little hug in a bowl. It’s the kind of meal that turns weeknights into something a bit more special, without any fuss.
Feel free to make this recipe your own by turning up the heat, adding extra veggies, or swapping cream for coconut milk if you want a dairy-free twist. A neat trick I picked up: stir in a splash of chicken broth when reheating, so it’s never too thick. Plus, those crunchy tortilla strips and fresh avocado toppings? Absolute game changers you won’t want to skip.
Have you tried a chicken tortilla soup recipe that feels like a warm memory? I’d love to see your photos or hear your family’s favorite twists. Go ahead, save this recipe for your next cozy night in and share it with someone who needs a little comforting magic in their kitchen too. Here’s to many delicious moments ahead!
This 30-minute creamy chicken tortilla soup recipe is easy to make with a cozy seasoned broth. Enjoy a satisfying meal with your favorite toppings. Perfect for fans of The Cozy Cook Creamy Chicken Tortilla Soup and other Chicken Tortilla Soups Recipe.
Ingredients
Scale
1 tablespoon olive oil
1/2 medium onion chopped
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can Rotel diced tomatoes with green chilies with juices
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 tablespoon chili powder
1 (12 ounce) can corn drained
1 (14 ounce) can black beans drained & rinsed
1 cup heavy or whipping cream
2 cups cooked chicken (I used a rotisserie chicken)
Salt & pepper to taste
Toppings (optional to taste): tortilla strips avocado sour cream Tex-Mex cheese etc.
Stir in the crushed tomatoes Rotel and chicken broth followed by the garlic powder smoked paprika chili powder corn and black beans Stir well and increase the heat to high.
Once the soup has come to a boil reduce the heat and simmer with the pot covered lid slightly ajar for 5 minutes.
Meanwhile prep the toppings.
Stir in the cream and chicken and let it warm through for 3-5 minutes Taste and season with salt & pepper as needed.
Serve immediately and top bowls as desired.
Notes
Substitutions: I don’t recommend subbing the canned tomatoes for another variety because it adds thickness/body to the soup
I don’t recommend subbing the cream for something with a lower fat percentage because the tomatoes are likely to curdle it
If you don’t have Rotel or don’t want some pieces of tomato in the soup you can leave it out and include a 4 ounce can of diced green chilies instead
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
