Dinner

Creamy Chicken Tortilla Soup Recipe

ByEthan Lark March 6, 2026March 6, 2026

Introduction

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish perfect for any day of the week. Combining tender shredded chicken, spices, and a creamy broth, it’s a satisfying meal that’s easy to prepare and great for the whole family.

The image shows a white bowl filled with creamy soup that has a thick texture and light beige color. Mixed inside are visible chunks of white chicken, black beans, yellow corn, and small pieces of red tomato. The soup is topped with shredded yellow and white cheese, a dollop of white sour cream, and green chopped cilantro sprinkled on top. A silver spoon is placed inside the bowl, standing upright. The bowl is on a white marbled surface with a woven placemat underneath and some green leaves blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chicken broth
2 corn tortillas
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
21 ounces cream of chicken soup (2 cans)
3 cups shredded chicken
15.25 ounce can sweet corn (drained, 1 can)
15 ounce can black beans (drained and rinsed, 1 can)
10 ounce can ROTEL (1 can)
1/2 cup heavy cream
Sour cream (for serving)
Shredded cheese (for serving)
Chopped cilantro (for serving)
Crushed tortilla chips (for serving)
Pico de gallo (for serving)

Instructions

Step 1: Pour the chicken broth into a large pot and add the 2 corn tortillas along with the chili powder, cumin, garlic powder, oregano, and salt. Bring to a boil, then reduce heat to low and simmer for about 10 minutes, or until the tortillas break down and infuse the broth.
Step 2: Whisk in the cream of chicken soup until the mixture is smooth. Add the shredded chicken, sweet corn, black beans, ROTEL, and heavy cream. Stir everything together to combine.
Step 3: Let the soup simmer gently for another 10 minutes to blend the flavors. Serve warm with your choice of sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo for garnish.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper when simmering the broth.
Use leftover rotisserie chicken to save time and add great flavor.
Swap the heavy cream for half-and-half for a lighter option, though the soup will be less rich.
To make it vegetarian, replace chicken broth and chicken with vegetable broth and sautéed mushrooms or tofu.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. Avoid boiling to keep the cream from separating. Soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick creamy soup showing several layers and ingredients; the base layer is pale beige with visible chunks of white chicken and yellow corn, mixed with pieces of red tomato and black beans creating a colorful texture. On top, there is a dollop of white sour cream surrounded by sprinkled shredded cheese in yellow and white colors. Fresh green cilantro leaves are scattered all over the surface, adding a touch of bright green. A silver spoon stands inside the bowl. The bowl rests on a braided mat, with a glimpse of a white cloth napkin with blue stripes beside it, all on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day after the flavors have melded. Prepare it fully, then cool and refrigerate. Reheat gently before serving.

What toppings work best with chicken tortilla soup?

Classic toppings include sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo. You can also add avocado slices or fresh lime wedges for extra brightness.