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Creamy Chicken Tortilla Soup is hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.

Using precooked chicken, this recipe will come together FAST! You can get it on the table for your family in under 30 minutes! Make it ahead and reheat, or take a bowl for your work lunch!

I have made a million versions of this soup over the years, but in the last 2 years, this is the only way I’ve made it. I mean, once you find the ideal concoction, you may as well stick with it, right?

Soup is fabulous at any time of year, in my opinion – a big ole bowl of yum. I’ve been known to eat it in the middle of the summer because I love it so much. It’s so easy to freeze in one-serving portions, so I can grab a different soup every day of the week for lunch. I mostly eat at my desk (bad habit!) and soup is awesome to scarf down during a busy day.

This soup is a HOT favorite because of the southwestern flavors so common in Arizona. We have a lot of affordable and great quality produce available year-round! Regular chicken tortilla soup is great, but there’s something so decadent and comforting about his creamy version. It’s a stick-to-your-ribs and -lick-the-bowl-clean kind of soup that I cannot get enough of.

MAKE A BIG BATCH
I have to double and triple this soup whenever I make it, because my husband loves it so much and brings it in big containers for his co-workers. Isn’t that kind of him? Ha. I sometimes hide a container of this in the back of the fridge behind other things (where I know he won’t look) so that I can actually have some later for myself!

MAKE IT A PARTY!
This is ALSO a great recipe to make for casual parties – and using a toppings bar so everyone can put their own spin on their soup! I make homemade corn tortillas, if I’m feeling fancy! Set out limes, jalapenos, cilantro, tortilla strips, and extra cheddar cheese for guests to do what they will.

Creamy Chicken Tortilla Soup shot from above with jalapenos

INGREDIENTS:

Chicken– I use boneless skinless chicken breasts, but thighs work well too. You can cook this right before adding it, or use a rotisserie chicken, or leftover shredded chicken instead. I like to grill mine to get the smoky flavor and grill marks, but inside in a skillet works well too!
Black Beans – these need to be drained and rinsed before adding. Change it up and add kidney beans instead if you like those better.
Fire Roasted Tomatoes – these are available in the same aisle in the grocery store as other canned tomatoes. They add a smoky flavor that it fabulous! If you can’t find them, regular diced tomatoes are fine too.
Chicken Stock – use a good quality one (in the box, not a can) or make your own chicken stock.
Fresh Cilantro – this adds a delicious freshness to the cooked soup. Don’t leave it out!
Fried Tortilla Strips or Tortilla Chips – these actually thicken the soup, and add texture.

frying tortilla strips for soup — Frying the tortilla strips for the topping

How to make Chicken Tortilla Soup:

Heat olive oil in a large saucepan or dutch oven.
Cook the onion and green bell pepper until softened, then add the garlic, cumin, coriander, and cayenne and cook for about 2 minutes, until fragrant.
Add the chicken, chicken stock (or chicken broth), black beans, sweet corn, fire-roasted diced tomatoes, green chiles, and cheese.
Cook in the dutch oven over medium heat for 15-20 minutes (stirring occasionally) until cheese is melted, and the soup is warmed through.
Remove the pot from heat, stir in the sour cream.
Test for seasoning and add salt and pepper if needed
Serve with jalapeños, cilantro, and tortilla strips.
Devour.

chicken tortilla soup in a white bowl with garnishes

Kylee’s Notes & FAQs

Is this recipe Gluten Free? Actually, yes. Although, be sure to check the labels of all products used, if you have an intolerance.
Can you freeze this soup? YES! I leave out the sour cream and add it after reheating.
How long is chicken tortilla soup good for in the fridge? If not freezing, it is best eaten within a few days.
How to thicken chicken tortilla soup – if your soup is not as thick as you’d like, remove some of the liquid and blend it with about a tablespoon of cornstarch to make a slurry. Add it to the soup, and bring to a boil before adding the cheese (we don’t want to boil it with the cheese in there!)
Switch out the cheese for cream cheese – it will also add a great tang to the finished soup.
Add more or less cayenne depending on your spice tolerance. Switch it out for chili powder if you prefer.
Love soup? How about these?