creamy chicken tortilla soup recipe

The Best creamy chicken tortilla soup recipe

Creamy Chicken Tortilla Soup

4.5 from 1723 votes

A comforting bowl of creamy chicken tortilla soup with tender chicken, fresh veggies, and warm tortilla strips. Perfect for a cozy meal.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (6 oz each)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Soup Base

• 2 cups chicken broth
• 1 (15 oz) can diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (10 oz) can tomato sauce
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)

For the Toppings

• 1 cup shredded Monterey Jack cheese
• 1 cup corn kernels (for garnish)
• 1 cup diced bell peppers
• 1 cup chopped cilantro
• 1 cup tortilla strips (baked or fried)
• Lime wedges (for serving)

👨‍🍳Directions

1. 1
   In a skillet over medium heat, heat olive oil. Season chicken breasts with oregano, garlic powder, salt, and pepper. Cook for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
2. 2
   In the same skillet, sauté diced onion and minced garlic until soft (about 3 minutes). Add diced tomatoes (with juices), corn, tomato sauce, chicken broth, cumin, smoked paprika, and cayenne. Stir well.
3. 3
   Bring to a boil, then reduce heat to low. Simmer for 15 minutes. Shred chicken with forks and return to the pot. Simmer another 5 minutes until flavors meld.
4. 4
   Remove from heat and stir in Monterey Jack cheese until melted. Adjust seasoning if needed.
5. 5
   Divide soup among bowls. Top with tortilla strips, corn, bell peppers, and cilantro. Serve with lime wedges.

🔧Equipment

• Large pot
• Skillet
• Mixing bowls
• Colander

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 75mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: For extra creaminess, blend ½ cup of the soup base with ¼ cup heavy cream before adding back. Use fresh cilantro for bright flavor. Adjust spice level by adding more or less cayenne.

❓ Frequently Asked Questions About Creamy Chicken Tortilla Soup

How do I adjust the spice level in this creamy chicken tortilla soup?

Yes, you can easily tweak the spice level by controlling the amount of hot sauce or chili powder you add. Start with a small amount—about half the recipe—and gradually increase until you reach your preferred level of heat. If you prefer milder flavors, skip the hot sauce entirely and rely on mild spices like cumin or smoked paprika.

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Can I substitute chicken broth for water in the recipe?

No, using chicken broth instead of water will deepen the flavor of the soup. If you don’t have broth, a small amount of chicken stock (about 1/4 cup) can add richness, but the soup will taste less flavorful without it. For the best results, use a low-sodium broth to avoid overpowering the dish.

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What if I don’t have tortilla chips?

You can easily replace tortilla chips with any crispy, starchy bread or crackers. Crispy breadsticks, pita chips, or even baked tortilla wedges work well. For extra flavor, lightly toast them before serving and sprinkle with a pinch of salt or Tajín.

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How long can I prep the soup in advance and still keep it fresh?

You can prep the soup’s base ingredients (chicken, broth, and veggies) up to 2 days in advance, but the finished soup is best served fresh. Once cooked, store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if it’s too thick. The creaminess and texture may soften slightly, but the flavors will stay delicious.