How To Make Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

This creamy chicken tortilla soup is warm, cozy, and full of gentle spice the kind of bowl that feels like comfort food without being heavy. It’s rich, flavorful, and wonderfully simple to make. Let me walk you through it so you can enjoy a soothing pot any night of the week.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie works beautifully)
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 cup corn (fresh, canned, or frozen)
  • 1 cup heavy cream
  • 1 cup shredded cheddar or Mexican blend cheese
  • Tortilla strips or crushed tortilla chips, for topping
  • Salt and pepper to taste
  • Optional: jalapeños or hot sauce for extra heat

Steps

  1. Sauté the veggies. Warm the olive oil in a large pot. Add the onion, garlic, and bell pepper, cooking until softened and fragrant.
  2. Add the spices. Stir in cumin, chili powder, and paprika. They’ll bloom in the heat and deepen the flavor.
  3. Pour in the broth. Add chicken broth, shredded chicken, tomatoes with chiles, and corn. Bring to a gentle simmer.
  4. Make it creamy. Stir in the heavy cream and cheese. Don’t worry if the cheese melts slowly it blends beautifully as it heats.
  5. Simmer for 10–15 minutes. Let everything meld together until the soup thickens slightly.
  6. Season to taste. Add salt, pepper, and any heat you enjoy.
  7. Serve with toppings. Tortilla strips, fresh cilantro, avocado, or a squeeze of lime make every bowl shine.

Chef’s Tips

  • Use rotisserie chicken: It keeps things simple and adds lovely richness.
  • Don’t boil after adding cream: A gentle simmer prevents curdling and keeps the soup silky.
  • Make it thicker: Add 2 oz of softened cream cheese and stir until smooth.

Variations

  • White chicken tortilla soup: Skip the tomatoes and add an extra 1/2 cup cream for a milder color and flavor.
  • Veggie-packed: Add zucchini, black beans, or spinach for more heartiness.
  • Slow-cooker version: Combine everything except cream and cheese; cook on LOW 4–6 hours. Stir in cream and cheese at the end.