Creamy chicken tortilla soup is the perfect winter comfort food. This dish is creamy, savory, and incredibly easy to whip up. It’s a family-friendly meal that warms you from the inside out and is perfect for chilly nights. Trust me, once you try this recipe, it will become a staple in your home!
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Why You’ll Love Creamy Chicken Tortilla Soup
A Comforting Winter Meal
Creamy chicken tortilla soup is more than just a meal; it’s a hug in a bowl. The aroma of sautéed onions and spices fills your kitchen, inviting everyone to gather around the table. Each spoonful delivers a rich, comforting flavor that makes it the ultimate winter dish.
Rich and Creamy Texture
This soup boasts a velvety consistency, thanks to heavy cream that transforms the broth into a luxurious experience. The crushed tomatoes add depth, while the slightly spicy Rotel tomatoes elevate the flavor profile. Together, they create a bowl of goodness that is both satisfying and indulgent.
What You’ll Need
Essential Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, with juices
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 tablespoon chili powder
- 1 (12 ounce) can corn, drained
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup heavy/whipping cream
- 2 cups cooked chicken (e.g., rotisserie chicken)
- Salt and pepper to taste
Optional Toppings
- Tortilla strips
- Avocado
- Sour cream
- Tex-Mex cheese
How to Make Creamy Chicken Tortilla Soup
This creamy chicken tortilla soup comes together in just about 30 minutes, filling your kitchen with cozy, Tex-Mex aromas. Every spoonful has tender chicken, creamy broth, and a little smoky spice that keeps you coming back for more.
Step 1: Sauté the Aromatics
Heat olive oil in a large soup pot over medium-high heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it turns lightly golden and fragrant.
Step 2: Build the Base
Pour in the crushed tomatoes, Rotel, and chicken broth. Add garlic powder, smoked paprika, chili powder, corn, and black beans. Stir everything together, and raise the heat until the soup starts to boil.
Step 3: Simmer the Soup
Once boiling, reduce the heat to low and cover the pot with the lid slightly ajar. Let it simmer gently for about 5 minutes, allowing the flavors to blend beautifully.
Step 4: Add the Cream and Chicken
After simmering, stir in the heavy cream and cooked chicken. Let the soup warm through for another 3–5 minutes, stirring occasionally. Taste and adjust the seasoning with salt and pepper.
Step 5: Serve and Garnish
Ladle the creamy soup into bowls and top with your favorite fixings — crispy tortilla strips, shredded cheese, avocado slices, fresh cilantro, or a squeeze of lime juice.
Tips for Best Results
Serve fresh: Like most creamy soups, this tastes best right after cooking when the flavors are at their peak.
Use heavy cream: Lower-fat substitutes may curdle under heat, so stick with heavy cream for a rich, velvety texture.
Keep the tomatoes: Crushed tomatoes give body and depth — skipping them makes the soup thinner.
Add heat if you like it spicy: Mix in cayenne pepper, minced jalapeño, or chipotle in adobo for a smoky kick.
Variations and Substitutions
Spice It Up
If you enjoy a kick, don’t hesitate to adjust the spices. Adding a bit of cayenne or chipotle can elevate the soup’s flavor dramatically. For a unique twist, consider using smoked chicken instead of regular chicken for a deeper, richer taste.
Alternative Ingredients
If Rotel tomatoes aren’t your thing, you can swap them out for a 4-ounce can of diced green chilies. Experimenting with different beans, such as pinto beans or kidney beans, can also add variety to your soup. Feel free to get creative!
Leftovers and Storage
How to Store
This creamy chicken tortilla soup can be refrigerated in an airtight container for 3-4 days. Just remember, due to the cream, freezing is not recommended as it may alter the soup’s texture.
Reheating Tips
When reheating, do so slowly on low heat while stirring occasionally. This will help maintain the lovely creamy texture. It’s best to avoid boiling again, as it may cause the cream to separate.
What to Serve with Creamy Chicken Tortilla Soup
Side Dish Suggestions
This soup pairs beautifully with crusty bread or a simple side salad. You could also serve it alongside cheese quesadillas for a fun twist that the whole family will enjoy.
Pairing Ideas
For a complete meal, consider serving it with a refreshing Mexican-style corn salad or tortilla chips. These additions will complement the flavors and enhance your dining experience.
Follow us on Pinterest for more fresh ideas, or join the fun on Facebook!
FAQs
What can I add to chicken tortilla soup to make it creamy?
To make your chicken tortilla soup creamy, simply add heavy cream or sour cream to the mixture after cooking. This will enhance the texture and flavor.
How long can chicken tortilla soup sit out?
Chicken tortilla soup should not sit out for more than two hours, as bacteria can grow at room temperature.
How long does creamy chicken soup last?
Creamy chicken soup can last in the refrigerator for 3-4 days if stored properly in an airtight container.
What does chicken tortilla soup contain?
Chicken tortilla soup typically contains chicken, tomatoes, corn, black beans, spices, and cream, along with optional toppings like cheese, avocado, and tortilla strips.
Related Recipes to try
- Creamy White Chicken Chili
- Slow Cooker Crack Chicken Soup
- Creamy Chicken Enchilada Soup
- Easy Taco Soup
- Lasagna Soup
- Sausage and Tortellini Soup
Conclusion
Creamy chicken tortilla soup is a delightful dish that warms the soul. It’s not just about the flavors; it’s about the comfort it brings on a chilly evening. For more inspiration, check out ideas on Pinterest to elevate your soup game. Enjoy making this delicious recipe, and don’t hesitate to share it with loved ones!
Creamy Chicken Tortilla Soup: A Cozy Delight
Equipment
- soup pot
- Stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 28 ounce can crushed tomatoes
- 1 10 ounce can Rotel diced tomatoes with green chilies with juices
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 tablespoon chili powder
- 1 12 ounce can corn, drained
- 1 14 ounce can black beans, drained and rinsed
- 1 cup heavy/whipping cream
- 2 cups cooked chicken (e.g., rotisserie chicken)
- Salt and pepper to taste
- Optional toppings tortilla strips, avocado, sour cream, Tex-Mex cheese, etc.
Instructions
- Heat olive oil in a soup pot over medium-high heat and sauté the onion until lightly browned, about 5-7 minutes.
- Add crushed tomatoes, Rotel, and chicken broth, then mix in garlic powder, smoked paprika, chili powder, corn, and black beans; stir well and bring to a boil.
- Once boiling, reduce heat and let it simmer covered for 5 minutes.
- Prepare desired toppings while the soup simmers.
- Mix in the cream and chicken, warming for 3-5 minutes, then adjust seasoning with salt and pepper.
- Serve immediately with toppings as desired.