There is something deeply comforting about a warm, hearty soup that is both rich and full of vibrant flavors, and this Creamy Chicken Tortilla Soup Recipe delivers just that in every delightful spoonful. It’s a perfect balance of creamy textures, tender chicken, and a medley of southwestern flavors that will make you want to dive right into your bowl again and again. Whether you are looking for a crowd-pleaser for family dinner or a cozy meal to lift your spirits, this soup is your new go-to. With a blend of hearty beans, spicy tomatoes, and a luscious cream finish, this Creamy Chicken Tortilla Soup Recipe stands out as a deliciously satisfying meal.
Ingredients You’ll Need
Don’t be fooled by this soup’s impressive depth of flavor—it relies on simple, everyday ingredients that work together to create an unforgettable dish. Each component plays a key role, from the savory chicken and creamy textures to the bright, spicy notes and colorful beans.
- 1 small yellow onion, finely chopped: Adds a natural sweetness and soft base flavor that infuses the soup.
- 3 cloves garlic: Provides a punch of aromatic richness, enhancing the overall savoriness.
- 1 ½ pounds boneless, skinless chicken breast (or tenderloins): The protein hero that becomes tender and juicy in the soup.
- 2 tablespoons butter: Used to sauté the onion and garlic, adding a silky, buttery backdrop.
- 32 ounces chicken broth: Acts as the delicious liquid base, tying all flavors together.
- 1 packet taco seasoning: Brings that essential southwestern spice blend, giving the soup its signature kick.
- 14.5-ounce can diced tomatoes with green chilies: Adds acidity and a mild heat that perks up the dish.
- 15-ounce can black beans, drained and rinsed: Adds fiber, color contrast, and an earthy bite.
- 15-ounce can pinto beans, drained and rinsed: Contributes creaminess and heartiness alongside the black beans.
- 15-ounce can southwestern corn, drained: Brings bursts of sweetness with a satisfying crunch.
- 1 ½ cups heavy cream: The ingredient that smooths and enriches the soup, making it decadently creamy.
- ⅓ cup sour cream: Finishes the soup with a gentle tang and velvety texture.
How to Make Creamy Chicken Tortilla Soup Recipe
Step 1: Soften the Aromatics
Start by melting butter in a large stockpot over medium heat. Add the finely chopped yellow onion and cook until it becomes soft and translucent, around 5 minutes. Then stir in the garlic and let it cook for just one more minute to release its fragrant aroma. These aromatics build the flavorful base that will carry the rest of the soup beautifully.
Step 2: Add the Broth and Main Ingredients
Pour the chicken broth into the pot, making sure to scrape the bottom with a spoon to lift any flavorful browned bits stuck to the pan. This adds a lovely depth to your soup’s body. Next, add the chicken breasts, taco seasoning, diced tomatoes with green chilies, black beans, pinto beans, and corn. Stir well to mix all these vibrant ingredients together evenly.
Step 3: Simmer and Develop Flavor
Bring everything to a boil, then lower the heat and let the soup simmer gently for about 30 minutes. This simmering time allows the chicken to cook perfectly through and the spices to meld deeply into the broth.
Step 4: Shred the Chicken
Carefully remove the chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces. Be sure the chicken has reached an internal temperature of 165°F to guarantee safety and tenderness. Once shredded, return the chicken back into the soup to soak up all that delicious flavor.
Step 5: Add the Creams
Now it’s time to stir in the heavy cream and sour cream. These ingredients transform the soup from a traditional broth-based dish into a flavorful, creamy feast. Stir gently to combine everything evenly without breaking up the chicken too much.
Step 6: Final Simmer and Serve
Let the soup cook for another 10 minutes over low heat so it thickens slightly and the cream warms through. Once it’s hot, your Creamy Chicken Tortilla Soup Recipe is ready to be ladled into bowls and enjoyed.
How to Serve Creamy Chicken Tortilla Soup Recipe
Garnishes
Garnishing your bowl brings that extra special touch that elevates the experience. Consider crispy tortilla strips for crunch, a dollop of sour cream for creaminess, shredded cheese for richness, freshly chopped cilantro for brightness, and a squeeze of lime juice for zesty liveliness. These finishing touches bring out the layers of flavor and texture that make the soup unforgettable.
Side Dishes
This soup pairs wonderfully with a variety of sides. A fresh green salad with a tangy dressing cuts through the richness, while warm cornbread or crusty bread is perfect for dipping and soaking up every last bit of the creamy broth. For a more substantial meal, try serving it alongside Mexican rice or a simple avocado salad for a creamy, fresh contrast.
Creative Ways to Present
For a festive twist, serve this soup in mini bread bowls or hollowed-out bell peppers to wow guests visually while keeping things fun and casual. Adding a sprinkle of crushed tortilla chips on top or a drizzle of chipotle or hot sauce can add both texture and a little extra kick. Layering colorful garnishes makes every bowl Instagram-worthy and enticing.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Tortilla Soup Recipe keeps beautifully in the refrigerator for 3 to 4 days. Store it in an airtight container to preserve freshness and flavor. Before reheating, give it a quick stir to recombine any separated cream.
Freezing
While this soup freezes well, the creamy texture might slightly change after thawing. To help preserve its richness, freeze it before adding the creams, then stir them in fresh when reheating. Use freezer-safe containers and consume within 2 months for the best taste.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to keep the cream from curdling. Adding a splash of chicken broth or water can help loosen the texture if it thickened too much during storage.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Shredded rotisserie chicken is a fantastic shortcut that saves time while still delivering plenty of flavor. Just stir it in during Step 5 along with the creams, and gently heat through.
Is this soup spicy?
The creaminess balances out the mild heat from the taco seasoning and diced tomatoes with green chilies, resulting in a pleasantly gentle spice level that can easily be adjusted by adding extra chili or hot sauce if desired.
Can I make this soup vegetarian?
Yes! Substitute vegetable broth for chicken broth and omit the chicken. You can add extra beans or vegetables like zucchini or bell peppers to keep it hearty and satisfying.
What type of cream works best in this recipe?
Heavy cream is recommended for its richness and ability to create that silky texture the recipe is known for, but half-and-half can be used for a lighter version, just expect a slightly thinner consistency.
How do I prevent the sour cream from curdling?
Adding the sour cream off the heat or stirring it in gently over low heat helps prevent curdling. Avoid boiling the soup after adding sour cream to keep it smooth and creamy.
Final Thoughts
If you are searching for a bowl of comfort that packs both wholesome ingredients and rich, creamy flavor, you simply must try this Creamy Chicken Tortilla Soup Recipe. It’s one of those special dishes that feels like a warm hug on a chilly day and a guaranteed crowd-pleaser anytime. I hope it becomes a favorite in your home just as it has in mine, inviting you back to the table again and again for cozy, flavorful moments.
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Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Chicken Tortilla Soup is a hearty and flavorful dish perfect for any meal. Tender shredded chicken simmers in a savory broth with beans, corn, and spices, then is enriched with creamy heavy cream and sour cream for a comforting texture and taste. It’s an easy-to-make soup that yields 6 generous servings, ideal for family dinners or meal prepping.
Ingredients
Main Ingredients
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ pounds boneless, skinless chicken breast or tenderloins
- 2 tablespoons butter
- 32 ounces chicken broth
- 1 packet taco seasoning
- 14.5-ounce can diced tomatoes with green chilies
- 15-ounce can black beans, drained and rinsed
- 15-ounce can pinto beans, drained and rinsed
- 15-ounce can southwestern corn, drained
- 1 ½ cups heavy cream
- ⅓ cup sour cream
Instructions
- Sauté Aromatics: Melt the butter in a large stockpot over medium heat. Add the finely chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Ingredients: Pour the chicken broth into the pot, scraping the bottom to loosen any browned bits. Add the chicken breasts or tenderloins, taco seasoning, diced tomatoes with green chilies, black beans, pinto beans, and drained corn. Stir everything together to combine.
- Simmer Soup: Increase the heat and bring the soup to a rolling boil. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes to allow the flavors to meld and the chicken to cook through fully.
- Shred Chicken: Remove the chicken pieces from the pot and place them on a plate. Using two forks, shred the chicken finely. Check that the internal temperature of the chicken has reached 165°F for safe consumption.
- Combine and Enrich: Return the shredded chicken to the pot and stir in the heavy cream and sour cream, incorporating the creamy elements well into the soup.
- Final Cooking: Continue to cook the soup on low for another 10 minutes, stirring occasionally, until it is heated through and thickened slightly. Serve the soup hot, garnished as desired.
Notes
- Use fresh taco seasoning or homemade for better control over sodium and spice levels.
- For a thicker soup, simmer longer or add a cornstarch slurry towards the end of cooking.
- Swap heavy cream and sour cream for Greek yogurt to reduce fat content.
- Serve with tortilla chips, shredded cheese, avocado slices, or fresh cilantro for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
