Creamy Chicken Tortilla Soup

Name: Creamy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 ½ pounds chicken thighs (boneless skinless); 3 teaspoons kosher salt (plus more to taste); 2 teaspoons cumin; ½ teaspoon chipotle powder; 2 teaspoons smoked paprika; 1 medium onion (diced); 6 cloves garlic (minced); 29 ounces fire roasted diced tomatoes (2 - 14.5 ounce cans); 4 ounces green chilies; 4 cups chicken broth; ¼ cup lime juice; 15 ½ ounces black beans (drained and rinsed); ½ cup heavy cream; ½ cup cilantro (chopped plus more for serving); 4 corn tortillas (cut into strips); non-stick avocado oil cooking spray; ¼ teaspoon kosher salt (or more to taste); ¼ lime (juiced); ½ cup sour cream (for serving); ½ cup sharp cheddar cheese (shredded); 1 avocado (sliced); ½ lime (cut into wedges); ½ jalapeno (seeded and finely sliced (optional))

Jump to Recipe

This Creamy Chicken Tortilla Soup is rich, warming, and infused with the bold flavors of Mexican cuisine! It features tender shredded chicken thighs, hearty spices, and zesty seasonings like lime and cilantro. Serve your bowls with vibrant toppings like crispy tortilla strips, sour cream, and avocado for the perfect weeknight dinner.

This post was originally published on January 16, 2017. Updated recipe and images on February 23, 2024

Why I Love This Recipe

I don’t know about you, but we do taco Tuesdays at our house often since we just love them! However, sometimes on a cold winter evening, I change it up and make this super creamy chicken tortilla soup instead.

Soup is one of my favorite winter meals! You can tell by my plethora of recipes, like crab soup, creamy mushroom soup, and chicken dumpling soup. With this recipe, you get the same great Mexican flavors as you would if having tacos, but in a soup form!

It’s the perfect dish to warm up around the table with my family. It only takes about 30 minutes and comes together in one pot, so you know this soup is the ideal choice for busy weeknights when you’re short on time.

Ingredients

Olive Oil: Use extra-virgin olive oil for the best results.
Chicken Thighs: Boneless skinless chicken thighs provide tender, juicy meat that’s full of flavor and easily shreds after cooking.
Spices: I use a mixture of cumin, chili powder, and smoked paprika to add warm, earthy, slightly spicy notes with smoky undertones.
Onion: Use white or yellow onion for a hint of savory sweetness to balance the spices.
Garlic: Brings a sharp, aromatic flavor. Use fresh garlic cloves, not garlic powder.
Fire-Roasted Diced Tomatoes: Give the soup a smoky, charred taste that enhances its depth. You should be able to find these right near regular canned diced tomatoes.
Green Chilies: Canned green chilies provide a mild spicy kick, adding another layer of flavor. Look for these in the canned vegetables aisle or the international aisle.
Chicken Broth: Gives the soup a hearty, savory flavor. You can use homemade or store-bought chicken broth or stock.
Lime Juice: Adds a fresh, bright acidity, cutting through the richness of the soup. Use freshly squeezed lime juice, not lime juice from concentrate.
Black Beans: Gives the soup a creamy texture and earthy flavor. You can use canned or homemade black beans. Make sure to rinse canned beans thoroughly.
Sweet Corn: Brings a pop of color and sweetness. Both canned and frozen corn work.
Half and Half: Adds a creamy, rich element that makes the soup smooth and indulgent.
Cilantro: Provides a fresh, citrusy note that brightens the entire soup.

Browning chicken and aromatics in a stockpot.

Instructions

Season the Chicken: Combine the salt, cumin, chili powder, and smoked paprika in a bowl. Rub the mix generously on both sides of the chicken thighs.
Sear the Chicken: In a Dutch oven, heat a tablespoon of olive oil over medium-high. Add chicken and sear the pieces until they’re browned on both sides, then remove them.
Sauté the Aromatics: Lower the heat to medium-low, add another tablespoon of olive oil, then cook the diced onion until soft. Stir in minced garlic for another minute or so.
Build the Soup: To the pot, add fire-roasted diced tomatoes, green chilies, lime juice, chicken broth, and seared chicken. Season the soup to taste, bring it to a boil, then simmer covered until the chicken is fully cooked.
Shred and Combine: Remove chicken and shred it into thin strips, then return the shreds to the pot along with drained black beans, sweet corn, and half and half.
Garnish & Serve: Stir in chopped cilantro just before serving. Ladle the soup into bowls and garnish them with sour cream, shredded cheddar cheese, avocado slices, store-bought or homemade tortilla strips, and additional cilantro.

Substitutions & Variations

Chicken Thighs: For a leaner option, try boneless skinless chicken breasts. Keep in mind that they won’t be as flavorful as chicken thighs.
Spices: Feel free to adjust the amounts based on your spice preference. Or, experiment with coriander, Mexican oregano, ancho chili powder, or chipotle chili powder.
Fire-Roasted Diced Tomatoes: Regular diced tomatoes can be used if fire-roasted are not available, but you may want to increase the smoked paprika a touch.
Chicken Broth: Vegetable or turkey broth both make good substitutes.
Black Beans: Kidney beans and pinto beans are also great choices for this soup!
Corn: Try roasting or grilling fresh corn when it’s in season for added depth of flavor.
Half and Half: To make your creamy chicken tortilla soup even more indulgent, use heavy cream. For a dairy-free version, use coconut milk.
Cilantro: If cilantro isn’t your favorite, try parsley for a mild, fresh flavor.

Creamy chicken tortilla soup in a stockpot.

Storing & Reheating

The great news is that this creamy chicken tortilla soup stores incredibly well, making it perfect for meal prep! Just follow these tips:

Fridge: Cool the soup to room temperature before transferring it to an airtight container It will keep in the fridge for up to 3-4 days.
Freezer: Freeze the soup in a freezer-safe container for up to 3 months. Avoid freezing it with toppings like avocado and sour cream.
Reheating: Thaw the soup overnight in the fridge if it’s frozen, then reheat it on the stove over medium for 5-10 minutes.

Expert Tips

Sear the Chicken Well: A good sear on the chicken not only adds flavor but also locks in juices so the meat stays tender.
Add Cream Last: To prevent curdling, stir in the half and half at the end of cooking and avoid boiling once it’s added.
Adjust Consistency: If the soup is too thick after reheating, thin it with a bit of chicken broth to reach your desired consistency.
Tortilla Strips: Add tortilla strips just before serving so they retain their crunch and don’t become soggy from sitting in the soup.

FAQs

Is this soup gluten-free?

Yes, as long as you ensure that all the packaged ingredients, like chicken broth and canned goods, are labeled gluten-free.

How do I know when the chicken is fully cooked?

The chicken should easily shred with a fork when it’s fully cooked. It should also reach an internal temperature of 165 degrees Fahrenheit.

How can I thicken chicken tortilla soup?

To thicken this creamy chicken tortilla soup, you have a few options. One method is to puree a portion of the cooked vegetables and beans and stir it back into the soup. Another option is to add a small amount of masa harina (corn flour) mixed with water.

If you enjoyed this creamy chicken tortilla soup recipe, explore some more of my favorite soups for the winter months:

If you try this Creamy Chicken Tortilla Soup recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!