Creamy Chicken Tortilla Soup Recipe

Course: Soup

Cuisine: Mexican

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: bowls

Calories: 399kcal

Creamy Chicken Tortilla Soup is one of my favorite fall soup recipes. It's creamy, delicious, and filled with all of my favorite ingredients!

Step-by-step photos can be seen below the recipe card.

3 tablespoons crushed corn tortilla chips
2 tablespoons vegetable oil
1 yellow onion diced
2 jalapeño peppers diced
4 cloves garlic minced
6 cups low-sodium chicken broth
29 ounces fire-roasted diced tomatoes and green chilies such as Rotel (2 (14.5-ounce) cans)
11 ounces canned corn kernels (1 can)
14.5 ounces canned black beans rinsed and drained (1 can)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
⅛ teaspoon 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
Kosher salt and freshly ground black pepper to taste

Crush enough tortilla chips to make 3 tablespoons and set aside.
3 tablespoons crushed corn tortilla chips
Heat a Dutch oven over medium heat, and add the vegetable oil.
2 tablespoons 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 ounces fire-roasted diced tomatoes and green chilies, 11 ounces canned corn kernels, 14.5 ounces canned black beans, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ⅛ teaspoon crushed red pepper flakes
If using chicken breasts, add them now and reduce the heat to low.
3 boneless, skinless chicken breasts
Simmer for 20 minutes or until chicken is cooked through.
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

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
Serve a wedge of lime and a few slices of avocado.
Sliced avocado

Storage: Store creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.