Ah, the comfort of a warm, creamy soup on a chilly day! Today, I’m excited to share with you my favorite Creamy Chicken Tortilla Soup recipe that’s perfect for those quick family dinners or when you need a hearty, satisfying meal. This soup is not only delicious but also packed with flavors that will leave your taste buds dancing. Plus, it’s one of those easy pasta recipes that you can whip up in no time, making it a great addition to your 30-minute meals arsenal. Whether you’re looking for weeknight dinner ideas or a cozy weekend meal, this soup checks all the boxes!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights
- Creamy, flavorful, and hearty
- Loaded with chicken, veggies, and tortilla strips for added texture
- Customizable with your favorite toppings
- Great for using leftover rotisserie chicken
Ingredients
Here’s what you’ll need to make this delicious Creamy Chicken Tortilla Soup:
- 4 corn tortillas, sliced into strips
- Oil for cooking tortilla strips
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 3 cups cooked chicken, diced/shredded
- 6 cups chicken stock
- 15 oz can black beans, drained and rinsed
- 15 oz can sweet corn, drained and rinsed
- 14.5 oz can fire roasted tomatoes
- 4 oz can diced green chiles
- 8 oz shredded cheddar cheese (Velveeta is also a good option!)
- 1/2 cup sour cream
- 1/2 cup cilantro, finely chopped
- Jalapeños, fresh cilantro, crispy corn tortilla strips for garnish
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this Creamy Chicken Tortilla Soup. It’s easier than you think, and the best part is that it’s ready in about 30 minutes!
- Slice corn tortillas into strips and fry in hot oil until golden brown and crispy. Drain on paper towels and set aside.
- Heat olive oil in a large saucepan or Dutch oven.
- Cook the onion and green bell pepper until softened, then add the garlic, cumin, coriander, and cayenne. Cook for about 2 minutes until fragrant.
- Add the chicken, chicken stock, black beans, sweet corn, fire-roasted diced tomatoes, and green chiles.
- Cook over medium heat for 15-20 minutes, stirring occasionally, until the soup is warmed through.
- Remove from heat and stir in the sour cream and cheese.
- Serve with jalapeños, cilantro, and crispy tortilla strips.
Pro Tips for Making the Recipe
Here are some tips to make your Creamy Chicken Tortilla Soup even better:
- Use leftover rotisserie chicken for added convenience.
- Customize the toppings to your liking—add more cheese, sour cream, or even a sprinkle of cilantro.
- If you like a little heat, add more cayenne or include some diced jalapeños in the soup.
- For a thicker soup, add a little more cheese or sour cream.
How to Serve
Serving this soup is all about the toppings! Here are some ideas:
- Crispy tortilla strips (you can use store-bought if you prefer)
- Fresh cilantro
- Jalapeños or hot sauce
- Shredded cheese
- A dollop of sour cream
Make Ahead and Storage
This soup is perfect for meal prep or making ahead. You can store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. Reheat it gently on the stovetop or in the microwave, adding a little more chicken stock if needed to thin it out.
There you have it—my go-to recipe for Creamy Chicken Tortilla Soup that’s perfect for any occasion. It’s creamy, flavorful, and loaded with all the good stuff. Plus, it’s one of those easy pasta recipes that you’ll want to make over and over again. Don’t forget to check out my other soup recipes like How to Make the Best Creamy Butternut Squash Soup and Savory Copycat Panera Butternut Squash Soup Recipe for more delicious meal ideas. Enjoy your cooking journey and happy soup-making!
Creamy Chicken Tortilla Soup
Ingredients
- 4 tortillas corn tortillas sliced into strips
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 large green bell pepper chopped
- 4 cloves garlic minced
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 3 cups cooked chicken diced/shredded
- 6 cups chicken stock
- 15 oz black beans drained and rinsed
- 15 oz sweet corn drained and rinsed
- 14.5 oz fire roasted tomatoes
- 4 oz diced green chiles
- 8 oz shredded cheddar cheese Velveeta is also a good option!
- 1/2 cup sour cream
- 1/2 cup cilantro finely chopped
- Jalapeños for garnish
- fresh cilantro for garnish
- crispy corn tortilla strips for garnish
Instructions
- Fry tortilla strips in hot oil until crispy, then drain and set aside. Heat olive oil in a large saucepan.
- Cook onion and bell pepper until softened. Add garlic, cumin, coriander, and cayenne, cooking for 2 minutes.
- Add chicken, stock, beans, corn, tomatoes, and green chiles. Simmer for 15-20 minutes.
- Stir in sour cream and cheese until melted and well combined.
- Serve hot with jalapeños, cilantro, and crispy tortilla strips.
