Creamy Chicken Tortilla Soup

Packed with flavor, comforting and easy to put together, this creamy chicken tortilla soup is a must-try for a chilly evening or a gathering with friends. Loaded with veggies and rotisserie chicken, this hearty soup is well balanced, and finished with satisfying crunchy tortilla strips. So good!

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Why You'll love this recipe

• This creamy chicken tortilla soup is filled with goodness and so comforting. Packed with flavor, rich, nutritious and simply delicious. Similar to a chili and my beef taco soup, this recipe is easy to make, made in one simple pot and can be customize to your taste.
• It's such a crowd-pleaser, great to whip up for a gathering like football Sunday or potluck. And the leftovers are even better as the flavors deepen as the soup sits.

Key Ingredients and variations

• Shredded chicken: I make it very easy on myself and get a rotisserie chicken to use in this soup. But feel free to cook your own, or even use leftover chopped up chicken.
• Taco seasoning: use your favorite kind, always start with less that too much because some of them are really spicy. My favorite taco seasoning is from Primal Palate, it's so flavorful.
• Veggies: chopped onion, carrot, bell pepper, jalapeño, black beans and corn. You can easily switch the beans for Pinto beans, use celery or any veggies you prefer.
• Fire-roasted tomatoes: while you could use regular canned diced or crushed tomatoes, I highly recommend fire-roasted as they add a lot of flavor.
• Chiles: a little can of diced chiles for extra flavor.
• Broth: use chicken or vegetable broth for this recipe. Add a little water to the carton and shake it to get all of it. Add more or less water depending on how thick the soup is.
• Cream cheese: you can use regular or reduced-fat, whichever you prefer. Remove the cream cheese from the fridge right before starting the recipe and cut it in small pieces, it'll melt easier and quicker if it's softened (left at room temperature for a bit).
• Half and half: more creaminess and deliciousness added to the recipe. You can easily switch it for heavy cream.
• Lime: finishing the taco soup with the acidity of the lime balances it perfectly. I add a little cilantro for freshness too.
• Tortilla strips: I bought some ready to go strips, but you can make them yourself by frying corn tortillas in oil, or use corn chips or crushed tortilla chips.

How to make Creamy chicken tortilla soup

• Before starting this recipe, remove cream cheese from fridge, chop in little pieces and leave out to soften.

Topping ideas

• Avocado.
• Tortilla strips, corn chips or crushed tortilla chips.
• Cilantro.
• Lime.
• Sour cream, Greek yogurt for extra creaminess.
• Extra heat with jalapeño or hot sauce.
• Shredded cheese.
• Green onions.

Tips

• Storage: leftovers can be stored in an airtight container refrigerated for up to 4 days. It can also be frozen in a freezer safe container (ideally before adding the cream cheese and half and half)
• Don't add too much taco seasoning without tasting your soup as some are a lot spicier than others. You can always add more if needed.
• Wait to add the toppings until right before serving.

frequently asked questions