You will love this easy Creamy Chicken Tortilla Soup with a delicious combination of chicken, vegetables and beans all in a creamy broth. Everyone in the family will enjoy the Tex-Mex flavors in this amazing hearty dinner.
And one of the great things about this soup is that it’s easy customizable with different toppings and mix-ins, so everyone in the family can make it their own!
During the fall and winter months we probably serve this creamy Chicken Tortilla soup once a week! It’s made on the stove and it is quick, easy, filling and so good!
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
This easy soup recipe is packed with flavor because it’s prepared with a delicious combination of Tex-Mex ingredients. Here are the ingredients you will need to make your own chicken tortilla soup.
- Butter - Use unsalted butter. I don't recommend using margarine.
- Onion - I like to use a yellow onion in this soup.
- Garlic - You can use jarred minced garlic or fresh garlic.
- Chicken - Either boneless, skinless chicken breast or tenderloins will work in this recipe.
- Chicken Broth - You can use chicken stock in place of chicken broth.
- Taco Seasoning - Use store-bought or homemade taco seasoning.
- Diced Tomatoes with Green Chilis - Adds a little spicy flavor to the soup.
- Beans - You will need black beans and pinto Beans, rinsed and drained.
- Corn - I like to use Southwestern corn.
- Heavy Cream - Gives the soup a creamy texture.
- Sour Cream - Helps to flavor and thicken the soup.
How To Make Creamy Chicken Tortilla Soup
You’re going to love how quick and easy this soup is to make! Just combine the ingredients in a big pot on your stovetop and let it cook! To make your own creamy tortilla soup, follow these simple steps.
Heat a large stock pot or Dutch oven over medium heat. Add the butter to the pot and allow it to melt, then stir in the onion. Sauté the onion until it’s fragrant and translucent, then toss in the garlic and cook an additional minute.
Once the garlic has cooked, add the broth to the pot and lightly scrape along the bottom of the pan to loosen any stuck-on bits of onion and garlic. Then, add the chicken, taco seasoning, diced tomatoes with green chilis, black beans, pinto beans, and southwestern corn. Stir to mix all the ingredients together.
Continue cooking the soup over medium heat until the liquid in the pot comes to boil. After that, reduce the heat to low and simmer the soup for around 30 minutes, until the chicken is cooked through.
When the chicken is cooked, remove it from the pan and transfer it to a plate to cool for a few minutes. Once it’s safe to touch, shred the chicken with a fork and return it to the pot.
Add the heavy cream and sour cream to the pot and stir to mix. Allow the mixture to come back to a simmer and continue cooking for around 10 minutes, until the soup is heated through and thickened. Enjoy!
How To Store Soup
Allow leftovers to cool then place in an airtight container and refrigerated for up to 3 days. I don’t recommend freezing the soup since it has dairy in it.
What to Serve with this Tortilla Soup
What is so fun about this easy soup recipe is how simple it is to customize with the help of toppings and sides! We like to serve it with this Mexican Cornbread Recipe, tortilla chips or strips. You can add your favorite toppings such as Shredded cheese, sliced jalapenos, fresh cilantro or diced avocados.
Recipe Variations and Substitutions
You’re going to love the hearty combination of ingredients in this simple stovetop soup. But if you’re hoping to adjust the recipe to suit your family’s tastes, there are a few substitutions you can make.
Try these recipe additions and changes to create a delicious dinner for your family tonight.
- Add some spice. Since this recipe is made with premade taco season, it has just the right amount of taco flavoring without being too spicy. But if your family enjoys spicy food, you can easily adjust the heat level by adding some diced jalapeno to the pot. Cook the jalapeno with the onion and garlic, the follow the recipe as written.
- Try different beans. There are a variety of beans you can use in this soup recipe! In addition to a combination of black and pinto beans, you can use all black or all pinto beans, or mix in some red beans or kidney beans, too.
- Use cooked chicken. If you have cooked chicken on hand, you can toss it into the pot and reduce the cook time of your soup slightly. Shred or dice your cooked chicken and add it to the pot with the rest of the soup ingredients, then cook the soup for around 20 minutes before stirring in the heavy cream and sour cream.
- Mix in some cheese. Add even more creaminess to the pot of soup with the help of cheese. Mix in some shredded taco blend cheese or add cream cheese to the soup before serving to give the dish more flavor and creamy texture.
While some tortilla soup recipes have a soupy texture, this recipe is very creamy thanks to the addition of heavy cream and sour cream. When you combine the small amount of flavorful chicken broth with thick cream, it makes the perfect texture for a rich and creamy bowl of soup!
To make the soup spicier sauté diced jalapeños with the onions. You can add in a little Cayenne pepper or use spicy taco seasoning.
If you look forward to soup season and love a delicious bowl of soup to warm up with in the Fall and winter months; here are a few more soup recipes to try.
- Easy Slow Cooker Chicken Taco Soup
- Creamy Broccoli Cheese Soup
- Easy Chicken And Rice Soup
- Instant Pot Cheeseburger Soup
I hope you enjoy this creamy chicken tortilla soup recipe! If you try it, please come back and rate it and leave me a comment below. I love to hear from you!
Creamy Chicken Tortilla Soup Recipe
- 2 Tablespoons butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic
- 1½ pounds boneless, skinless chicken breast (I used tenderloins)
- 32 ounces chicken broth
- 1 packet taco seasoning
- 14.5 ounce can diced tomatoes with green chilis
- 15 ounce ounce can black beans, drained and rinsed
- 15 ounce can pinto beans, drained and rinsed
- 15 ounce can southwestern corn, drained
- 1½ cups heavy cream
- ⅓ cup sour cream
- Heat the butter in a large stockpot over medium heat. When the butter is melted, add the onion and cook until softened. Stir in the garlic and cook an additional minute.
- Pour the chicken broth into the pot and scrape the bottom of the pan to remove stuck-on pieces of onion and garlic.
- Add the chicken, taco seasoning, diced tomatoes with chilis, black beans, pinto beans and corn. Stir to mix.
- Bring the pot to a boil, then reduce heat to low and simmer for 30 minutes.
- Remove the chicken from the pot and shred with a fork. (Make sure chicken has reached an internal temperature of 165 degrees F.)
- Return the shredded chicken back to the pot and stir in the heavy cream and sour cream.
- Continue cooking an additional 10 minutes, until the soup is heated through and thickened.