While traditional tortilla soup is known for its clear, spicy broth, this Creamy Chicken Tortilla Soup takes comfort to a whole new level. It combines the bold, zesty flavors of the Southwest—cumin, chili, and lime—with a luxuriously smooth and creamy base. Packed with shredded chicken, black beans, and corn, and topped with crunchy tortilla strips, this soup is a multi-sensory experience. It’s hearty enough to be a full meal and has just enough kick to warm you up from the inside out.
Why This Recipe Works
- The Creamy Secret: By incorporating cream cheese or heavy cream, we transform the sharp acidity of the tomatoes and lime into a smooth, velvety broth that coats the spoon.
- Texture Explosion: The contrast between the soft, shredded chicken and the crispy, fried tortilla strips is what makes this soup iconic.
- Flavor Complexity: Sautéing aromatics like bell peppers, onions, and garlic before adding the broth builds a foundation of flavor that tastes like it’s been simmering for hours.
- One-Pot Ease: Using a rotisserie chicken or leftover poultry makes this a quick, 30-minute weeknight dinner without sacrificing depth of flavor.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 Minutes
- Yield: 6 Servings
- Difficulty: Easy
Ingredients
- 2 cups Shredded Cooked Chicken (Rotisserie works great)
- 1 Large Yellow Onion, diced
- 1 Bell Pepper (Red or Green), diced
- 3 cloves Garlic, minced
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 cup Frozen or Canned Corn
- 1 can (14.5 oz) Diced Tomatoes with Green Chilies (like Ro-Tel)
- 4 cups Chicken Broth
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- 4 oz Cream Cheese, softened (or 1/2 cup Heavy Cream)
- 1 Tbsp Fresh Lime Juice
- Toppings: Tortilla strips, avocado slices, shredded cheddar, fresh cilantro, and sour cream.
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat 1 Tbsp of oil over medium heat. Add the onion and bell pepper, sautéing for 5 minutes until soft. Stir in the garlic and spices (chili powder, cumin, paprika) and cook for 1 minute until fragrant.
- Simmer: Add the broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add Protein: Stir in the shredded chicken and let it heat through for 5 minutes.
- The Creamy Finish: Reduce the heat to low. Whisk in the softened cream cheese (or cream) until completely melted and the soup is uniform. Pro Tip: Temper the cream cheese by mixing it with a ladle of hot broth in a separate bowl before adding it to the pot to prevent clumping.
- Brighten: Stir in the fresh lime juice and season with salt and pepper to taste.
- Serve: Ladle into bowls and pile high with your favorite toppings. The tortilla strips should be added at the very last second for maximum crunch!
Conclusion
This Creamy Chicken Tortilla Soup is the definitive “crowd-pleaser” meal. It’s sophisticated enough for a dinner party but simple enough for a Tuesday night. The creaminess balances the spice perfectly, making it accessible even for those with a milder palate. Once you’ve tried the creamy version of this classic, it’s hard to go back to the clear broth—it’s just that indulgent.
(FAQ)
Q: Can I make this in a Crockpot?
A: Yes! Put everything except the cream cheese, lime, and toppings into the slow cooker. Cook on low for 6-8 hours or high for 3-4. Stir in the cream cheese and lime just before serving.
Q: How do I store leftovers?
A: Store in an airtight container for up to 4 days. When reheating, do so gently on the stove over low heat to prevent the cream from separating. Do not freeze soups containing dairy as the texture may become grainy.
Q: What if I don’t have tortilla strips?
A: You can easily make your own! Slice corn tortillas into thin strips and fry them in a little oil until crispy, or crush up regular tortilla chips in a pinch.
