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This is a picture of a bowl of creamy chicken tortilla soup.
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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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: Mexican-Inspired
Servings: 6 servings
Calories: 450.3kcal
Author: Priscilla Lawrence

Equipment

Ingredients

  • 1 tablespoon oil
  • 1 yellow onion diced
  • 1 carrot diced
  • 1 bell pepper diced
  • 1 jalapeño diced
  • 1 tablespoon tomato paste
  • 4 cloves garlic minced
  • 1 15-ounces can fired roasted tomatoes petite diced
  • 1 4-ounces can chiles diced
  • 1 15-ounces can corn drained
  • 1 15-ounces can black beans rinsed and drained
  • 1 tablespoon taco seasoning
  • 3 cups shredded chicken like rotisserie
  • 1 quart chicken broth
  • 1-2 cups water
  • 1 lime juiced
  • ½ cup half and half
  • 3 ounces cream cheese cut in small pieces, at room temp
  • tortilla strips or crushed tortilla chips

Instructions

  • Before starting this recipe, remove cream cheese from fridge, chop in little pieces and leave out to soften.
  • Heat up oil in a large pot. Add diced onion, carrot, bell pepper and jalapeño and cook on medium heat, stirring often for 5-7 minutes.
    This is a picture of a pot with veggies cooking.
  • Add the tomato paste, minced garlic and taco seasoning. Stir everything well, cook 1-2 minutes.
    This is a picture of a pot with veggies cooking and added garlic and tomato paste.
  • Add the canned tomatoes, chiles, corn, black bean and shredded chicken. Stir everything together.
    This is a picture of a pot with beans, corn, chicken added.
  • Pour the broth and water. Bring to a low boil, then simmer on medium low heat for about 20 minutes. Stir from time to time scrapping the little bits from the bottom.
    This is a picture of a pot with broth added.
  • Add the half and half, cream cheese and lime juice. Stir and let the cream cheese melt in, about 2-5 minutes. Serve and top with tortilla strips and your favorite toppings such as avocado, cheese, fresh cilantro. Enjoy!
    This is a picture of a pot with half and half and cream cheese added.

Notes

  • Broth: add a little more broth (or water) if the soup feels too thick to your taste. 
  • Water: pour the cup in the tomato can or/and broth carton to get all the extra goodness.
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 450.3kcal | Carbohydrates: 49g | Protein: 32.2g | Fat: 16.9g | Saturated Fat: 5.3g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 6.3g | Trans Fat: 0.02g | Cholesterol: 67.2mg | Sodium: 804.9mg | Potassium: 1155.1mg | Fiber: 10.9g | Sugar: 12.5g | Vitamin A: 3024.6IU | Vitamin C: 84.8mg | Calcium: 151.6mg | Iron: 4.6mg