This creamy chicken tortilla soup is one of those meals that feels comforting without being complicated. It’s rich, flavorful, and made with simple ingredients that come together into a cozy, satisfying dinner — perfect for busy weeknights or chilly evenings.

The combination of warm spices, tender chicken, black beans, corn, and a creamy base makes this soup filling while still feeling balanced. It’s the kind of recipe that works just as well for feeding your family as it does for leftovers the next day.

Why You’ll Love This Creamy Chicken Tortilla Soup

• Made with rotisserie chicken to save time
• Rich and creamy without being heavy
• Full of bold, comforting flavors
• Easy to customize with your favorite toppings
• Perfect for weeknight dinners or meal prep

Creamy Chicken Tortilla Soup

5 from 1 vote

This creamy chicken tortilla soup is rich, comforting, and packed with bold flavors. Made with tender chicken, warm spices, crushed tomatoes, and a creamy base, it’s the perfect cozy meal for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: dinner

Cuisine: Mexican, tex-mex

Ingredients Method Notes

Ingredients

  

• 4 tablespoons neutral oil such as avocado oil
• 1 medium yellow onion diced small
• 2 medium carrots peeled and diced small
• 1 red bell pepper seeded and diced small
• 2 tablespoons garlic minced
• 2 teaspoons chili powder
• 1½ teaspoons coriander
• 1 teaspoon cumin
• 1½ teaspoons oregano
• 2 teaspoons paprika
• ¾ teaspoon cayenne
• 1 14 oz. can crushed tomatoes
• 4 teaspoons salt
• 6 cups chicken stock
• 2 cups heavy cream
• 10 –12 small corn tortillas torn by hand
• 1 –2 pounds rotisserie chicken shredded
• 1 15 oz. can corn, drained
• 1 15 oz. can black beans, drained and rinsed
• Freshly cracked black pepper to taste
• Sour cream colby jack cheese, avocado, fresh cilantro, and crushed tortilla chips/strips for serving

Method

 

1. In a large heavy-bottomed Dutch oven, heat oil over medium heat. Add in the onions and cook until translucent, approximately 5 minutes.
2. Add in the carrots, red bell pepper, and garlic. Cook for another 5–8 minutes until slightly tender, stirring frequently. Add in all the spices and cook for 30 seconds.
3. Pour in the crushed tomatoes and cook for another 5 minutes. Season with salt, then add in the chicken stock. Bring to a simmer and cook until carrots are completely tender, approximately 10–12 minutes.
4. Add in the heavy cream and torn tortillas. Simmer for another 8–10 minutes. Using a stick blender or transferring to a heat-proof blender, blend until mixture is smooth.
5. Taste for seasoning, then stir in the shredded chicken, corn, and black beans. Turn off the heat and stir to combine.
6. Garnish with sour cream, cheese, avocado, cilantro, and crushed tortilla chips or strips before serving.

Notes

The more tortillas you use in this recipe, the thicker the consistency will be. Adjust the number of tortillas based on your desired thickness.

Ingredients You’ll Need

This soup uses simple, pantry-friendly ingredients like crushed tomatoes, chicken stock, spices, tortillas for thickening, and creamy additions like heavy cream. Black beans and corn add heartiness, while shredded rotisserie chicken makes it quick and convenient.

Be sure to use corn tortillas rather than flour tortillas — they help thicken the soup and add authentic flavor.

How to Make Creamy Chicken Tortilla Soup

This soup comes together in just a few easy steps:

• Sauté the vegetables until softened
• Bloom the spices for maximum flavor
• Simmer with tomatoes and broth until tender
• Blend for a creamy texture
• Stir in the chicken, beans, and corn at the end

The tortillas blend into the soup, creating a naturally thick and creamy consistency without needing extra thickeners.

Tips for the Best Results

• Use freshly cracked black pepper for better flavor
• Keep the heat low when adding cream to prevent curdling
• Adjust the number of tortillas depending on how thick you like your soup
• Add the chicken, corn, and beans at the end so they stay tender

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently on the stovetop over low heat or in the microwave
• Stir well before serving, as the soup thickens as it sits

Frequently Asked Questions

Can I make this chicken tortilla soup ahead of time?

Yes. This soup is a great make-ahead option. You can prepare it completely, let it cool, and store it in the refrigerator for up to 3 days. The flavors deepen as it sits, making leftovers even better the next day.

How do I thicken chicken tortilla soup?

This recipe uses torn corn tortillas blended into the soup to naturally thicken it. If you prefer an even thicker consistency, you can add an extra tortilla or let the soup simmer a bit longer before adding the chicken, beans, and corn.

Can I freeze creamy chicken tortilla soup?

Because this soup contains heavy cream, freezing is not ideal. Cream-based soups can separate when thawed. If you want to freeze it, prepare the soup without the cream, then add the cream fresh when reheating.

Can I make this soup less spicy?

Yes. To reduce heat, use less cayenne or omit it entirely. You can also start with a smaller amount of chili powder and adjust to taste. The toppings, like sour cream or avocado, also help mellow the spice.