This creamy chicken tortilla soup brings together shredded poultry, black beans, sweet corn, and a spiced tomato broth in one pot. Using a cooked rotisserie chicken and canned pantry staples keeps the preparation time short.
The soup simmers on the stove to blend the flavors of cumin, chili powder, and green chilies. Stirring in heavy cream at the end creates a rich texture that pairs well with fresh toppings like avocado, cilantro, and crunchy tortilla strips.
Why is Creamy Chicken Tortilla Soup a Must-Try?
Sautéing the onion and garlic first builds a savory base before adding the liquid ingredients.
Using creamed corn alongside regular sweet corn thickens the broth naturally.
Stirring the heavy cream in off the heat prevents the dairy from curdling in the hot soup.
Creamy Chicken Tortilla Soup Ingredients
• Rotisserie chicken: Pull the meat from a plain or lightly seasoned cooked bird. You can also use leftover baked or poached chicken breasts.
• Enchilada sauce: A mild red sauce adds depth. Choose a medium or hot variety if you prefer a spicier soup.
• Fire-roasted tomatoes: These bring a slight smokiness. Standard diced tomatoes work if fire-roasted are unavailable.
• Heavy cream: This provides the creamy finish. Half-and-half is an option but will result in a thinner broth.
• Canned beans: Black beans are traditional here. Rinse them well to remove excess starch and sodium.
Exact quantities are in the recipe card below.
How to Make Creamy Chicken Tortilla Soup
Step 1: Sauté the aromatics
Heat the olive oil in a large pot. Cook the chopped onion until soft, then add the minced garlic and cook briefly until fragrant.
Step 2: Simmer the soup
Add the shredded chicken, chicken stock, both types of corn, tomatoes, enchilada sauce, beans, chilies, and spices. Bring the mixture to a boil, then lower the heat. Let it simmer for about 30 minutes so the ingredients blend and the poultry reaches a safe temperature.
Step 3: Add the cream
Remove the pot from the heat. Slowly stir in the heavy cream until the soup is smooth and evenly colored.
Step 4: Garnish and serve
Ladle the warm soup into bowls. Top each serving with tortilla strips, fresh cilantro, lime juice, and diced avocado.
Expert Tips for Creamy Chicken Tortilla Soup
Food safety: Always ensure poultry is heated to an internal temperature of 165°F (74°C) as measured by a food thermometer.
If the soup is too thick for your preference, stir in an extra half cup (120 ml) of chicken stock.
Prepare your toppings while the soup simmers to save time before serving.
What to Serve with Creamy Chicken Tortilla Soup?
Serve this soup alongside a crisp green salad or warm flour tortillas for dipping.
How to Store and Freeze Creamy Chicken Tortilla Soup
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the heavy cream may separate when thawed. Reheat gently on the stove over medium-low heat until the chicken reaches 165°F (74°C).
Creamy Chicken Tortilla Soup Recipe FAQs
Can I use raw chicken instead of rotisserie chicken?
Yes. You can add one pound (450 g) of raw boneless chicken breasts to the broth. Let them simmer until they reach 165°F (74°C), then remove, shred, and return them to the pot.
How do I make this dairy-free?
Omit the heavy cream and use full-fat coconut milk or a plant-based cream alternative. Skip the cheese and sour cream toppings.
Does it matter what kind of enchilada sauce I use?
Red enchilada sauce is standard for this recipe. Green enchilada sauce will change the flavor profile and color but will still work.
Creamy Chicken Tortilla Soup
Ingredients
- 1 tablespoon extra-virgin olive oil 15 ml
- 1 small yellow onion chopped
- 4 large garlic cloves minced
- 1 cooked rotisserie chicken shredded, about 4 cups / 560 g
- 1 quart chicken stock 4 cups / 946 ml
- 1 can creamed corn 14.75 oz / 418 g
- 1 can sweet corn drained, 15.25 oz / 432 g
- 1 can fire-roasted diced tomatoes undrained, 14.5 oz / 411 g
- 1 can red enchilada sauce 10 oz / 283 g
- 2 cans black beans drained and rinsed, 15 oz / 425 g each
- 1 can diced green chilies 4 oz / 113 g
- 1 teaspoon ground cumin 2 g
- 1 teaspoon chili powder 2 g
- 1 teaspoon kosher salt 3 g
- 1/4 teaspoon black pepper 0.5 g
- 1 cup heavy cream 240 ml
- 1 bag tortilla strips 3.5 oz / 100 g
- Chopped fresh cilantro for serving
- Fresh lime juice for serving
- Sour cream for serving
- Shredded cheddar or pepper Jack cheese for serving
- Diced avocado for serving
Instructions
- Heat the olive oil in a large stockpot over medium-high heat.
- Add the chopped onion and cook for 4 minutes, stirring often, until it begins to soften.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the shredded chicken, chicken stock, creamed corn, drained sweet corn, diced tomatoes with their juices, enchilada sauce, black beans, green chilies, cumin, chili powder, kosher salt, and black pepper.
- Bring the soup to a boil over high heat.
- Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes. Ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Remove the pot from the heat and stir in the heavy cream.
- Divide the soup among six bowls and serve with tortilla strips, cilantro, lime juice, sour cream, cheese, and diced avocado.
Notes
