Creamy Chicken Tortilla Soup Recipe

I turned leftover chicken into Creamy Chicken Tortilla Soup that freezes beautifully and hides a simple secret to keep every bowl tasting fresh.

I love a soup that sneaks in big flavor without fuss, and this Creamy Chicken Tortilla Soup does exactly that. With tender shredded chicken and bright diced avocado on top it feels like dinner and a little celebration, but there is a twist you might not expect.

I always toss it in my rotation when i have leftovers; people even pin it under Chicken Tortilla Soup Stove Top Easy Recipes, though it freezes like a charm and reheats without losing soul. If you like a familiar Tortilla Soup Recipe with a silky finish this is the one you’ll keep coming back to.

Ingredients

• Chicken: Lean protein, fills you up, mild savory flavor that perks the soup
• Black beans: High fiber and protein, earthy taste, helps make it hearty
• Corn: Sweet, adds pop and texture it’s got carbs and some fiber
• Fire roasted tomatoes: Smoky tang, adds acidity and depth, low calories
• Heavy cream: Rich, makes it silky and indulgent, adds saturated fat
• Cream cheese: optional extra creaminess, tangy, makes soup ultra smooth
• Lime: Bright citrus zing, balances richness, adds vitamin C and zip
• Avocado: Creamy texture, heart healthy fats, cools spicy bites, very satisfying
• Tortilla chips: Crunchy salty topping, gives contrast in texture and flavor
• Cilantro: Fresh herb, brightens aroma, slightly citrusy finish, use sparingly

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and finely chopped, optional (i sometimes skip it)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 14.5 ounces fire roasted diced tomatoes (one can)
• 4 cups low sodium chicken broth
• 3 cups cooked shredded chicken (about 1 1/2 pounds)
• 1 cup frozen corn, or 1 (15-ounce) can drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup heavy cream or half and half
• 4 ounces cream cheese, softened, optional for extra creaminess
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded Monterey Jack or cheddar cheese, for topping
• 1 avocado, diced, for topping
• Tortilla chips or 6 corn tortillas cut into strips, for serving
• Sour cream or Mexican crema, for serving, optional
• 2 green onions, sliced, for garnish

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook until soft about 4 to 5 minutes, then stir in 3 minced garlic cloves and 1 seeded finely chopped jalapeño if using and cook 30 to 60 seconds until fragrant.

2. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir and toast the spices for about 30 seconds, dont let them burn.

3. Pour in one 1
4.5 ounce can fire roasted diced tomatoes with their juices and 4 cups low sodium chicken broth, stir and bring to a gentle simmer.

4. Add 3 cups cooked shredded chicken, 1 cup frozen corn or a 15 ounce can drained, and a 15 ounce can black beans drained and rinsed. Simmer uncovered for 10 to 12 minutes so the flavors meld.

5. For extra creaminess either remove about 2 cups of the soup and puree in a blender then return it, or drop in 4 ounces softened cream cheese and whisk until smooth. Both work great, pick whichever you like.

6. Turn heat to low and stir in 1 cup heavy cream or half and half. Warm through gently but do not boil or it might separate. Taste and adjust salt and pepper.

7. Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro, give it a quick taste and tweak seasoning if needed.

8. Crisp your tortillas: toss 6 corn tortillas cut into strips with a little oil and bake at 400 F for 8 to 10 minutes or fry quickly in a skillet, or just grab your favorite tortilla chips. They add the best crunch.

9. Ladle soup into bowls and top with 1 cup shredded Monterey Jack or cheddar cheese, diced avocado, sliced green onions and a dollop of sour cream or Mexican crema if you want. Serve with the tortilla strips or chips on top or on the side.

10. Freezer hack: cool soup completely and freeze in portions without the cream, avocado, chips or cheese for up to 3 months. Reheat slowly, then stir in cream, lime and fresh cilantro and add toppings just before serving.

Equipment Needed

1. Large pot or Dutch oven, big enough for 6 to 8 cups of soup
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Immersion blender or regular blender for pureeing (your choice)
7. Ladle and a slotted spoon or tongs for serving and handling tortilla strips
8. Baking sheet or skillet for crisping tortilla strips

FAQ

Creamy Chicken Tortilla Soup Recipe Substitutions and Variations

• Olive oil: swap with avocado oil, canola oil, or melted butter (butter gives a richer flavor, watch the heat).
• Jalapeño: use serrano for more kick, poblano for milder smokiness, or crushed red pepper flakes if you don’t have fresh chiles.
• Heavy cream / half and half: use full fat coconut milk for dairy free, evaporated milk for a lighter creaminess, or stir in plain Greek yogurt at the end for tang (don’t boil the yogurt).
• Cooked shredded chicken: rotisserie chicken, leftover turkey, canned chicken, or for a vegetarian option try shredded jackfruit or add extra black beans and corn.

Pro Tips

1) Bloom the spices and deglaze: don’t just dump the spices in and walk away. Toast them in the oil till fragrant (30–45 seconds), then add a small splash of broth or the tomatoes and scrape the bottom to lift those browned bits. Big flavor boost. If the pan’s getting too hot just turn it down quick so they don’t burn.

2) Pick the right chicken and shredding trick: rotisserie chicken is a huge time saver and tastes great, but if you poach your own use thighs or a mix of thighs+breast for more flavor and less dryness. Save the poaching liquid and use a cup to deepen the soup. Shred faster by pulling with two forks or toss warm cooked pieces in a stand mixer on low for 30–60 seconds.

3) Make the base truly creamy without curdling: if you go the cream cheese route cut it into small cubes and temper it by whisking a bit of hot soup into the cream cheese first so it smooths in without lumps. If using heavy cream or half-and-half warm it gently and never let the pot boil after adding it. If you’re worried about separation, stir in a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) before warming.

4) Keep crunch crisp and toppings peak-fresh: toss tortilla strips with oil and a pinch of salt plus a dusting of chili powder or smoked paprika, bake at 400 F and flip halfway so they crisp evenly. Don’t add avocado, crema or chips until serving or they’ll get soggy. If you freeze the soup, leave out dairy and avocado and add fresh lime, cilantro and chips when reheating for best texture and brightness.