Creamy Chicken Tortilla Soup: Easy Stove Top Recipe (Print Version)
Creamy Chicken Tortilla Soup is a comforting, flavorful meal. This easy stove top recipe delivers rich, creamy goodness with tender chicken and classic tortilla soup flavors.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ The Hearty Base
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
1 medium yellow onion, diced
04 -
3 cloves garlic, minced
→ Rich & Creamy Broth
05 -
4 cups low-sodium chicken broth
06 -
1 (14.5 oz) can diced tomatoes, undrained
07 -
1 (4 oz) can diced green chiles, undrained
08 -
1 (15 oz) can whole kernel corn, drained
09 -
1 (15 oz) can black beans, rinsed and drained
10 -
1/2 cup heavy cream
11 -
4 oz cream cheese, softened and cubed
→ Flavorful Spice Blend
12 -
2 tsp chili powder
13 -
1 tsp ground cumin
14 -
1/2 tsp smoked paprika
15 -
Salt and black pepper, to taste
→ Fresh Finishes & Crunch
16 -
1/4 cup fresh cilantro, chopped, for garnish
17 -
1 lime, cut into wedges, for garnish
18 -
3 oz tortilla chips, crushed, for garnish
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 1/2 lbs boneless, skinless chicken breasts and cook until browned on all sides. Remove chicken and set aside. Add 1 medium yellow onion and sauté for 3-4 minutes until softened, then stir in 3 cloves minced garlic for 1 minute.
02 -
Pour in 4 cups low-sodium chicken broth, 1 (14.5 oz) can diced tomatoes (undrained), and 1 (4 oz) can diced green chiles (undrained). Stir in 2 tsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Bring the mixture to a gentle simmer.
03 -
Return the browned chicken breasts to the pot. Cover and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F). Remove chicken, shred it using two forks, and set aside. This is a crucial step for your Creamy Chicken Tortilla Soup - Easy Stove Top Recipe.
04 -
Stir 1 (15 oz) can whole kernel corn (drained) and 1 (15 oz) can black beans (rinsed and drained) into the simmering broth. Continue to cook for 5 minutes, allowing the flavors to meld.
05 -
Reduce heat to low. Add 1/2 cup heavy cream and 4 oz softened, cubed cream cheese. Stir continuously until the cream cheese is fully melted and the soup achieves a smooth, creamy consistency. This step truly defines the "Creamy" in your Creamy Chicken Tortilla Soup - Easy Stove Top Recipe.
06 -
Return the shredded chicken to the pot and stir well to combine all ingredients. Season your Creamy Chicken Tortilla Soup - Easy Stove Top Recipe generously with salt and black pepper, to taste, adjusting as needed.
07 -
Ladle the hot soup into individual bowls. Garnish each serving with 1/4 cup fresh chopped cilantro, a fresh lime wedge from 1 lime, and 3 oz crushed tortilla chips for that essential crunch. Enjoy your delicious Creamy Chicken Tortilla Soup - Easy Stove Top Recipe!
# Notes:
01 -
Quick Chicken Hack: For an even faster soup, use 3 cups of shredded rotisserie chicken instead of cooking raw chicken breasts. Add it in Step 6 with the cream and cream cheese.
02 -
Spice It Up: If you prefer more heat, add a pinch of cayenne pepper or a finely diced jalapeño along with the onion and garlic in Step 1.
03 -
Storage & Freezing: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently.
04 -
Topping Variations: Enhance your soup with additional toppings like diced avocado, a dollop of sour cream or Greek yogurt, or a sprinkle of shredded cheddar cheese.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Can opener
# Nutrition Facts (Per Serving):
Calories: 456 kcal
Total Fat: 23 g
Total Carbohydrate: 36 g
Protein: 35 g