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This creamy chicken tortilla soup recipe is Tex-Mex comfort in a bowl. It’s rich, smoky, and a little spicy, with shredded chicken, fire-roasted tomatoes, and a silky cream base that makes it taste like it simmered all day. Whether you need a quick weeknight dinner or a cozy meal to reheat for lunch, this soup delivers bold flavor with simple ingredients.
About This Creamy Chicken Tortilla Soup
I’ve always had an affinity for chicken tortilla soup. As a lover of anything Tex-Mex, the classic soup hits all the right notes. But this particular recipe isn’t the typical brothy tortilla soup you might be used to. Instead, this version leans creamy and hearty, with enough richness to feel indulgent but still light enough to enjoy any night of the week.
This creamy tortilla soup stands out because of the silky base that balances all those bold Tex-Mex spices, (smoked paprika, cumin, and chili powder) so every spoonful hits smoky, savory, and just a touch spicy. It’s an easy chicken tortilla soup with layers of flavor and texture in every bite.
You’ll love that it’s made on the stove in one pot, but if you’re a slow cooker or Instant Pot fan, this one adapts easily. Use whatever cooking method suits your kitchen and schedule!
And of course, my personal favorite part of any soup? The toppings. You can pile on crispy tortilla strips, creamy avocado, melty shredded cheese, and a dollop of sour cream. Serve with lime wedges and whatever else you have sitting in the pantry to make this soup even better.
Why You’ll Love This Recipe
You’ll love this creamy chicken tortilla soup because it’s quick to make, easy to customize, and packed with smoky Tex-Mex flavor that tastes even better the next day.
- It’s weeknight-friendly. Everything comes together in one pot with minimal cleanup.
- Made with everyday ingredients. No special grocery trip needed.
- Customizable toppings allow everyone to build their bowl just the way they like it.
- One-pot recipe. Less cleanup, more flavor.
- Balanced flavors that work for the whole family. Mild enough for kids, but easily spiced up.
- Leftovers reheat well and taste even better the next day.
ingredients
Extra virgin olive oil. Go with a good quality oil since it’s the first layer of flavor. You can also use any neutral oil like coconut oil, avocado oil, or vegetable oil, if preferred.
Onion. We like to use either yellow onion or white onion in this recipe. Choose whichever you prefer, but we like white onion the best.
Jalapeño. Remove the seeds if you prefer a milder kick.
Garlic. Mince the garlic by hand or use a jar of minced garlic.
Low-sodium chicken broth. Keeps the soup from being overly salty. You can use store-bought, or homemade if you have it!
Fire-roasted diced tomatoes. These tomatoes will give you that smoky flavor, but if you don’t have any on hand you can use regular diced tomatoes.
Diced green chiles. Use your preferred heat level for these. We usually use mild but if you want the soup spicy, use hot.
Spices. You will need a combination of smoked paprika, ground cumin, chili powder, salt, and black pepper for this recipe.
Corn kernels. Frozen corn works wonderfully here and there’s no need to thaw it! You can also use fresh corn kernels, if you prefer.
Beans. Drain and rinse the black beans before using them to remove any excess salt and starch.
Chicken. Use boneless, skinless chicken breasts for this recipe.
Heavy whipping cream. This is what gives the soup its creaminess! If you prefer to skip it, you can.
Lime juice. Fresh lime juice is key for the flavor of the soup!
Toppings. Crispy tortilla strips, creamy avocado, a dollop of sour cream, cilantro, shredded Mexican blend cheese, and fresh lime wedges.
this recipe’s must-haves
You’ll want a Dutch oven or a large soup pot for even cooking and enough space to hold all the ingredients.
Tongs are useful for lifting out the cooked chicken, and two forks make quick work of shredding it on a cutting board.
how to make This Creamy Chicken Tortilla Soup
Sauté
In a Dutch oven or large pot over medium-high heat, add the oil. Once hot and shimmering, add onions. Cook, stirring occasionally, until translucent, about 3 minutes.
Add jalapenos and cook for another minute. Stir in the garlic and cook for about 30 seconds until fragrant.
Simmer
Add chicken broth, tomatoes, green chiles, paprika, cumin, chili powder, salt, pepper, corn, beans, and chicken breasts. Bring the mixture to a boil, then reduce to a simmer.
Cook chicken
Simmer for 20 minutes until the chicken is cooked through.
Shred
Remove the chicken with a pair of tongs, and place it on a cutting board. Shred the chicken using two forks.
Finish
Return the meat to the soup along with lime juice and heavy cream. Stir to combine and let cook for 3 to 5 minutes until warmed through.
Serve
Taste and season with additional salt and pepper, if desired. Add your favorite toppings.
Tips for Success
- Fire-roasted tomatoes add more flavor than regular canned tomatoes, so don’t skip them.
- Add the cream at the end of cooking to prevent curdling or separation.
- Adjust the heat easily by using more or less jalapeno and chili powder, depending on your spice preference.
- Great for leftovers, this soup tastes even better the next day after the flavors have had time to meld. Reheat in the microwave or in a pot on the stove.
variations
If you’re looking to cut down on prep time, use rotisserie chicken or leftover shredded chicken. Just stir it into the soup during the final few minutes of cooking to warm it through.
For a dairy-free variation, full-fat coconut milk can be used in place of heavy cream. It adds creaminess without the dairy.
This recipe also adapts well to both slow cooker and Instant Pot methods, making it easy to fit into your schedule. See the notes in the recipe card for detailed instructions.
For a vegetarian option, omit the chicken entirely, use vegetable broth instead of chicken broth, and double the amount of beans. You can use black beans or mix in pinto beans for variety.
More Soup Recipes to Try: Easy Dumpling Soup I Creamy Pumpkin and Sweet Potato Soup I Tuscan White Bean Soup I Thai Shrimp Noodle Soup
faqs
Can I make this ahead of time?
Yes, it holds up well in the fridge and tastes even better the next day. You can easily reheat it in the microwave or on the stovetop.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work just as well and add a bit more richness to the soup. Use approximately 2 to 2 1/2 lbs of meat.
Do I need to blend the soup to make it creamy?
Nope, there is no need to blend this soup! The cream stirred in at the end gives it that smooth texture without needing a blender.
Need more cozy soup ideas? Check out my soups and stews page!
Instant Pot Tip
You can make this in the Instant Pot! See the recipe card notes for detailed instructions to make this soup even faster!
what to serve with this Creamy Chicken Tortilla Soup
Serve this creamy chicken tortilla soup with tortilla chips for dipping or warm flour tortillas on the side. Both add that extra bit of texture and help soak up every last drop of the broth.
A fresh green salad makes a nice contrast to the rich, creamy base of the soup. It keeps the meal balanced and adds a bit of crunch and brightness.
This Veggie Avocado Quesadilla with Cilantro Crema also works well as a side sandwich. It’s filling, flavorful, and pairs nicely with the smoky spices in the soup.
how to store
Store: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat: Gently warm on the stovetop over low to medium heat to avoid splitting the cream. You can also use the microwave if you are in a hurry.
Freeze: For best results, freeze the soup without the cream. Add the cream after thawing and reheating.
Looking for more Tex-Mex flavors?
If you’re in the mood to stick with a Tex-Mex theme, try serving these rich and flavorful grilled pulled pork Tex-Mex stuffed avocados.
For a fun and easy breakfast, migas are always a solid choice. They’re made with scrambled eggs, crispy tortilla strips, and plenty of spice!
A Texas Margarita adds just the right citrusy punch that can be enjoy with all your favorite Tex-Mex meals!
Finally, if you make this creamy chicken tortilla soup recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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everyday seasonal cookbook
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creamy chicken tortilla soup
ingredients
- 1 Tbsp extra virgin olive oil
- 1 medium onion chopped
- 1 jalapeño seeded and diced
- 4 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 (14.5 ounces) cans fire-roasted diced tomatoes
- 1 (4 ounce) can diced green chiles
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 Tbsp chili powder
- 1/2 tsp salt more to taste
- 1/2 tsp freshly cracked black pepper more to taste
- 1 1/2 cups frozen corn
- 1 (14 ounce) can black beans drained & rinsed
- 2 boneless skinless chicken breasts
- 1 cup heavy whipping cream
- Juice of 1 lime
- Toppings: tortilla strips avocado, sour cream, Mexican blend shredded cheese, lime wedges, etc.
instructions
- In a Dutch oven or large pot over medium-high heat, add the oil. Once hot and shimmering, add onion. Cook, stirring occasionally, until translucent, about 3 minutes.
- Add jalapeños and cook for another minute. Stir in garlic and cook for about 30 seconds, until fragrant.
- Add chicken broth, tomatoes, green chiles, paprika, cumin, chili powder, salt, pepper, corn, beans, and chicken breasts. Bring the mixture to a boil, then reduce to a simmer.
- Simmer for 20 minutes, until the chicken is cooked through.
- Remove the chicken with a pair of tongs and place on a cutting board. Shred the chicken using two forks. Return the meat to the soup along with lime juice and heavy cream. Stir to combine and let cook for 3 to 5 minutes, until warmed through.
- Taste and season with additional salt and pepper, if desired.
- Serve with your favorite toppings.
video
notes
Instant Pot Instructions
- Set the Instant Pot to Sauté mode. Add olive oil and onion, cooking until translucent, about 3 minutes. Stir in jalapeño and garlic; cook 30 seconds.
- Add chicken broth, fire-roasted tomatoes, diced green chiles, smoked paprika, cumin, chili powder, salt, pepper, frozen corn, black beans, and chicken breasts. Stir to combine.
- Secure the lid and cook on High Pressure for 12 minutes.
- Allow a 10-minute natural release, then quick release any remaining pressure.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in heavy cream and lime juice. Switch to Sauté mode if needed to warm everything through (3–5 minutes).
- Taste and adjust seasoning, then serve with toppings.
Slow Cooker Instructions
- In a skillet over medium heat, sauté onion in olive oil until softened, about 3 minutes. Add jalapeño and garlic; cook another 30 seconds.
- Transfer onion mixture to the slow cooker. Add chicken broth, fire-roasted tomatoes, diced green chiles, smoked paprika, cumin, chili powder, salt, pepper, frozen corn, black beans, and chicken breasts. Stir to combine.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is cooked through and shreddable.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir in heavy cream and lime juice. Let cook uncovered for 10–15 minutes to warm through.
- Taste, adjust seasoning, and serve with toppings.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
