Easy Creamy Chicken Tortilla Soup (Print Version)
Creamy Chicken Tortilla Soup is a comforting and simple meal. This easy recipe features tender chicken, rich broth, and classic tortilla soup flavors, perfect for any night.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Hearty Foundation
01 -
2 cups shredded cooked chicken (from 1 rotisserie chicken)
02 -
1 medium yellow onion, chopped
03 -
3 cloves garlic, minced
04 -
1 cup frozen corn kernels
→ Velvety Broth & Zesty Core
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 -
4 oz cream cheese, softened and cubed
09 -
1/2 cup heavy cream
→ Flavor Weavers
10 -
1 tbsp chili powder
11 -
1 tsp ground cumin
12 -
1/2 tsp smoked paprika
13 -
Salt and freshly ground black pepper, to taste
→ Fresh & Crunchy Accents
14 -
Crushed tortilla chips, for garnish
15 -
1/4 cup fresh cilantro, chopped, for garnish
16 -
1 lime, cut into wedges, for garnish
17 -
1 ripe avocado, diced, for garnish
# Instructions:
01 -
Heat a large pot or Dutch oven over medium heat. Add a splash of cooking oil (not listed, but recommended for sautéing). Sauté 1 medium yellow onion, chopped, until softened, about 5-7 minutes. Add 3 cloves garlic, minced, and cook for another minute until fragrant.
02 -
Stir in 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika with the onion and garlic. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This builds a rich flavor base for your Easy Creamy Chicken Tortilla Soup Recipe.
03 -
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). Bring the mixture to a gentle simmer, stirring occasionally to combine all ingredients.
04 -
Once simmering, add 2 cups shredded cooked chicken and 1 cup frozen corn kernels to the pot. Continue to simmer for 5-7 minutes, allowing the flavors to meld and the chicken and corn to heat through completely.
05 -
Reduce heat to low. Stir in 4 oz cream cheese, softened and cubed, until fully melted and smooth. Then, gradually whisk in 1/2 cup heavy cream until the Easy Creamy Chicken Tortilla Soup Recipe is wonderfully creamy. Do not boil after adding cream.
06 -
Season the Easy Creamy Chicken Tortilla Soup Recipe with salt and freshly ground black pepper, to taste. Ladle into bowls. Garnish generously with crushed tortilla chips, 1/4 cup fresh cilantro, 1 lime wedge, and 1 ripe avocado, diced.
# Notes:
01 -
No rotisserie chicken? Cook 1 lb boneless, skinless chicken breast or thighs, then shred, for this Easy Creamy Chicken Tortilla Soup Recipe.
02 -
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave.
03 -
Get creative with garnishes! Try a dollop of sour cream, shredded cheese, or a dash of hot sauce for extra flavor.
04 -
For a richer base, consider sautéing the onion in 1 tablespoon of olive oil before adding garlic.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 500 kcal
Total Fat: 31 g
Total Carbohydrate: 34 g
Protein: 19 g