By Becky Hardin
Updated Sep 15, 2025
This creamy chicken tortilla soup is one of my favorite fall soup recipes! It’s creamy, delicious, and filled with all of my favorite Tex-Mex ingredients. Perfect for any night of the week, I love how it’s so easy to save and reheat later!
Pin this recipe for later!
5-Star Review
“My family LOVED this soup. It’s hard to find something everyone can agree on and this was a home run!” – Shawna
Easy Creamy Chicken Tortilla Soup Recipe
My creamy chicken tortilla soup is so good! I prepare it on the stove, so there’s no need to pull out any additional appliances to complicate things. Chicken broth, fire-roasted diced tomatoes and green chilies, chili powder, cumin, and smoked paprika add the depth of flavor I love so much in this soup. Plus, I can’t get over the extra creamy texture of this recipe compared to regular chicken tortilla soup.
Ingredients1x2x3x
For the Soup
- ▢ 3 tbsp crushed corn tortilla chips store-bought or homemade
- ▢ 2 tbsp vegetable oil
- ▢ 1 yellow onion diced
- ▢ 2 jalapeño peppers diced
- ▢ 4 cloves garlic minced
- ▢ 6 cups low-sodium chicken broth
- ▢ 29 oz. fire-roasted diced tomatoes and green chilies such as Rotel (2 14.5-oz. cans)
- ▢ 11 oz. canned corn kernels (1 can)
- ▢ 14.5 oz. canned black beans rinsed and drained (1 can)
- ▢ 1 tbsp chili powder
- ▢ 2 tsp ground cumin
- ▢ 1 tsp smoked paprika
- ▢ ⅛ tsp crushed red pepper flakes optional, for extra spice
- ▢ 3 boneless, skinless chicken breasts or 3 cups cubed cooked chicken
- ▢ 2 limes 1 juiced and 1 cut into wedges
- ▢ 1 cup heavy cream room temperature, non-dairy works well too
- ▢ kosher salt and freshly ground black pepper to taste
Optional Toppings
- ▢ shredded Mexican blend cheese, corn tortilla chips, sour cream, chopped fresh cilantro, sliced avocado
Video
Instructions
For the Soup
- Crush enough tortilla chips to make 3 tbsp and set aside. 3 tbsp crushed corn tortilla chips
- Heat a Dutch oven over medium heat, and add the vegetable oil. 2 tbsp vegetable oil
- Add onions and cook 3 minutes or until softened and translucent. 1 yellow onion
- Add the jalapeños and cook an additional 1 minute. 2 jalapeño peppers
- Add garlic and cook 30 seconds. 4 cloves garlic
- Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper, and crushed corn tortilla chips. 6 cups low-sodium chicken broth, 29 oz. fire-roasted diced tomatoes and green chilies, 11 oz. canned corn kernels, 14.5 oz. canned black beans, 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, ⅛ tsp crushed red pepper flakes
- If using chicken breasts, add them now, reduce the heat to low, and simmer for 20 minutes or until chicken is cooked through. 3 boneless, skinless chicken breasts
- Remove chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)
- Add lime juice and heavy cream. Stir well and season with salt & pepper. Cook until heated through. 2 limes, 1 cup heavy cream, kosher salt and freshly ground black pepper
To Serve
- Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro. shredded Mexican blend cheese, corn tortilla chips, sour cream, chopped fresh cilantro, sliced avocado
- Serve a wedge of lime and a few slices of avocado.
Equipment
- Dutch Oven
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Creamy Chicken Tortilla Soup Step by Step
Gather your ingredients. Crush the tortillas so you end up with 3 tbsp and set aside.
Sauté the veggies: Heat a Dutch oven over medium heat and add 2 tbsp of vegetable oil. Add 1 diced yellow onion and cook for 3 minutes or until softened and translucent. Add 2 diced jalapeños and cook for an additional 1 minute, then add 4 cloves of minced garlic and cook for 30 seconds.
Cook the soup: Pour in 6 cups of low-sodium chicken broth, 2 cans fire-roasted diced tomatoes and green chilies, 1 can corn kernels, 1 can black beans, 1 tbsp of chili powder, 2 tsp of ground cumin, 1 tsp of smoked paprika, ⅛ tsp of crushed red pepper flakes, and the 3 tbsp of crushed corn tortilla chips you set aside.
Cook the chicken: If using raw chicken breasts, add them to the pot and reduce the heat to low. Simmer for 20 minutes, or until chicken is cooked through.
Shred the chicken: Remove the chicken breasts from the pot and use two forks to shred them. Place the shredded chicken back into the pot. If using chopped rotisserie chicken, add it now.
Add the cream: Add the juice of 2 limes and 1 cup of heavy cream. Stir well, season with salt and pepper, and cook until heated through.
Serve the soup: Ladle the soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream, and chopped fresh cilantro. Serve with a wedge of lime and a few slices of avocado.
Variations and Substitutions
You can easily switch up creamy chicken tortilla soup by adding different toppings, veggies, or spices to make it your own:
- Add more veggies . Add extra veggies like bell peppers, zucchini, or spinach.
- Reduce or up the spice . If you find this soup too spicy, omit the jalapeños, use mild diced tomatoes and green chilies, and skip adding any crushed red pepper flakes. Or, to increase the Mexican spice flavor, add a few poblano chilies.
- Add cream cheese. Try adding a few cubes of cream cheese for an even creamier texture.
- Use regular paprika . If you can’t find smoked paprika, use regular paprika or try adding a pinch of ground chipotle chili powder to get the smoky flavor.
- Use a slow cooker. My crockpot tortilla soup is great when you need to set it and forget it.
- Use a pressure cooker. Make this in half the time with our Instant Pot tortilla soup version.
How to Store
Store leftover creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days. If you plan to freeze this soup, I recommend leaving out the heavy cream until you are ready to serve. Freeze the soup (without heavy cream) in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat or in individual portions in the microwave until warmed through, then stir in the cream.
Serving Suggestions
I like to serve this creamy chicken tortilla soup with extra tortilla chips , sliced avocado, cheddar cheese, and sour cream on top. My favorite way to wash it all down is with a refreshing margarita or pineapple agua fresca for the kiddos.
More Mexican-Inspired Soup Recipes to Try!
Crockpot Taco Soup
Easy Taco Soup Recipe
Mexican Cheesy Chicken Chowder Recipe
Beef Tortilla Soup
Creamy Chicken Tortilla Soup Recipe
Equipment
- Dutch Oven
Ingredients
For the Soup
- 3 tbsp crushed corn tortilla chips store-bought or homemade
- 2 tbsp vegetable oil
- 1 yellow onion diced
- 2 jalapeño peppers diced
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth
- 29 oz. fire-roasted diced tomatoes and green chilies such as Rotel (2 14.5-oz. cans)
- 11 oz. canned corn kernels (1 can)
- 14.5 oz. canned black beans rinsed and drained (1 can)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ⅛ tsp crushed red pepper flakes optional, for extra spice
- 3 boneless, skinless chicken breasts or 3 cups cubed cooked chicken
- 2 limes 1 juiced and 1 cut into wedges
- 1 cup heavy cream room temperature, non-dairy works well too
- kosher salt and freshly ground black pepper to taste
Optional Toppings
- shredded Mexican blend cheese, corn tortilla chips, sour cream, chopped fresh cilantro, sliced avocado
Instructions
For the Soup
- Crush enough tortilla chips to make 3 tbsp and set aside. 3 tbsp crushed corn tortilla chips
- Heat a Dutch oven over medium heat, and add the vegetable oil. 2 tbsp vegetable oil
- Add onions and cook 3 minutes or until softened and translucent. 1 yellow onion
- Add the jalapeños and cook an additional 1 minute. 2 jalapeño peppers
- Add garlic and cook 30 seconds. 4 cloves garlic
- Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper, and crushed corn tortilla chips. 6 cups low-sodium chicken broth, 29 oz. fire-roasted diced tomatoes and green chilies, 11 oz. canned corn kernels, 14.5 oz. canned black beans, 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, ⅛ tsp crushed red pepper flakes
- If using chicken breasts, add them now, reduce the heat to low, and simmer for 20 minutes or until chicken is cooked through. 3 boneless, skinless chicken breasts
- Remove chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)
- Add lime juice and heavy cream. Stir well and season with salt & pepper. Cook until heated through. 2 limes, 1 cup heavy cream, kosher salt and freshly ground black pepper
To Serve
- Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro. shredded Mexican blend cheese, corn tortilla chips, sour cream, chopped fresh cilantro, sliced avocado
- Serve a wedge of lime and a few slices of avocado.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
