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Creamy Chicken Tortilla Soup

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Description

A warm and cozy bowl of creamy chicken tortilla soup feels like pure comfort in every spoonful. Slow-simmered with tender shredded chicken, southwest spices, sweet corn, and juicy tomatoes all mingling in a rich, velvety broth. The creamy base wraps everything together, creating a soothing mixture that warms you from the inside out, while crispy tortilla chips add the perfect contrast with a satisfying crunch. Each bite is comforting and full of flavor, making it the kind of soup you crave on chilly evenings or quiet nights at home, best enjoyed slowly as the aromas fill the kitchen and the warmth lingers long after the bowl is empty.

Ingredients
    Chicken
  • 3 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp chilli powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
    • Soup
  • 1 onion (Diced)
  • 3 cloves garlic (Peeled and minced)
  • 2 jalapeños (Deseeded and diced)
  • 1 tbsp olive oil
  • 6 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 chicken bouillon cube
  • 1 can (10 oz) diced tomatoes with green chillies (You can use plain canned tomatoes as well)
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 can black beans
  • 1 can corn with green and bell peppers (You can just use plain canned corn as well)
  • 1 tsp oregano
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 block (8 oz) softened cream cheese (I like to put my cream cheese out 30 minutes before cooking so it's easier to work with)
    • Tortilla chips
  • 4 mini flour tortilla wraps (Cut 1 into 4 triangles)
  • 1 tsp olive oil
  • 1/2 tsp salt
Instructions
    Preparing and cooking the chicken
  1. 1

    Drizzle the chicken breasts with olive oil and season with garlic powder, onion powder, oregano, chili powder, salt, and pepper.

  2. 2

    On medium high heat, add in the chicken breasts in all large pot and sear for 3 minutes on each side before setting aside.

    They don't need to be cooked 100% of the way because they will cook in the broth as well.
    3. Prepare the soup
  3. 3

    In the same pot, add a drizzle of olive oil and then sauté the diced onions and garlic.

  4. 4

    Add the chicken stock, water, bay leaf and chicken bouillon cube to the pot.

  5. 5

    Add the canned tomatoes and chicken breasts to the pot and cover on medium heat for 20 minutes.

  6. 6

    Remove the chicken after the 20 minutes is up and shred. I recommend using the chicken shredder listed in the equipment - it made the process so much easier!

  7. 7

    Add the corn, black beans, diced jalapeños, garlic powder, onion powder, oregano, chili powder, salt, and pepper to the pot. Give this a mix until everything is combined.

  8. 8

    Add the softened cream cheese to the pot and cook for 10 minutes until the cream cheese has been incorporated into the soup. 

    Mix the soup frequently once the cream cheese in the pot so that the cream cheese can be incorporated fully into the mixture.
  9. 9
    Finishing touches

    Once the soup is done, top with sliced avocados, shredded cheese and tortilla chips. Enjoy warm!

    10. Making the tortilla chips
  10. 10
    Preheat the oven to 350° F.
  11. 11

    Cut the tortillas into four pieces each, and then place them on a parchment paper lined baking sheet and drizzle with olive oil and then season with salt. 

  12. 12

    Give the tortillas a toss and bake in the oven for 10 minutes, then flip and bake for another 3 minutes. Wait for the chips to cool down before serving.

Note
  • Cooked rotisserie chicken may also be used instead of chicken breasts. If you do use rotisserie chicken add it towards the end preferably when the cream cheese goes in.
  • Leave the cream cheese out for 30 minutes for it to soften some. Doing this will make it easier to melt into the soup.
  • Storing: This soup can store refrigerated for 3-7 days in the fridge but you should allow for it to cool before refrigerating. For freezing it, use airtight containers but also allow for it to cool first. The soup will be good for up to 3 months in the freezer. When reheating the frozen soup, allow for it to sit in the fridge the night before and then warm up in a saucepan or microwave.
Keywords: soup, tortilla, Mexican, warm, cozy, hearty

Origins and Early Influences

  1. Mesoamerican Foundations
    • Indigenous peoples of Mexico were already using corn (maize), chili peppers, tomatoes, and beans as staple ingredients.
    • Early soups and stews often incorporated tortilla pieces or ground maize to thicken broths. This technique was used in pre-Columbian cooking.
  2. Spanish Influence
    • After the Spanish colonization in the 16th century, ingredients like chicken, garlic, onions, and herbs were introduced.
    • The combination of native Mexican ingredients with Spanish cooking methods laid the groundwork for modern tortilla-based soups.

Development of Chicken Tortilla Soup

  • Northeastern Mexico (Nuevo León, Tamaulipas) and Central Mexico are often cited as early regions where versions of chicken tortilla soup appeared.
  • The soup traditionally included:
    • A chicken broth base
    • Fried tortilla strips added for texture
    • Tomatoes, chili peppers, garlic, and onions
    • Garnishes like avocado, cheese, and lime
  • In some versions, the tortilla strips were fried until crispy and added at the end, while in others, they were blended into the soup to thicken it—a nod to indigenous maize techniques.

Read it online: https://mckaylacooks.com/recipe/creamy-chicken-tortilla-soup/
Mckayla Naidoo
Food and Lifestyle Blogger

Hi there. My name is Mckayla. I'm a big foodie who loves to cook food and loves to eat good food. I was born in South Africa and recently moved to the states. I have found my partner in crime and together we are making our newly bought house a home and traveling the world and trying different cuisines and flavors the world has to offer. 

I found my passion for cooking in an unexpected way. When i was 20 I came to the United States to be an au pair. Cooking dinner for the kids I cared for sparked a love for creating delicious meals that bring joy to others. What started as a responsibility turned into a passion. Now I'm excited to share that passion with you through the blog.

The recipes that are share are easy and mouthwatering recipes that brings people together. I'm all about whipping up tasty meals that are perfect for busy days or special occasions. I hope my recipes give you the confidence you need to get creative in your own kitchen.