Creamy Chicken Tortilla Soup
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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 delicious 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 stovetop, and it is quick, easy, filling, and so good!
Ingredients
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
This easy soup recipe is packed with flavor and is prepared with a delicious combination of simple ingredients. Here are the ingredients you will need to make your own chicken tortilla soup.
- Condensed Cream of Chicken Soup – A creamy flavor base for the soup.
- Chicken – I like to use a Rotisserie chicken, but you can cook and shred your own chicken.
- Water – You will need one soup can of water.
- Cumin – Adds a warm, earthy flavor.
- Picante Sauce or Salsa – Adds a little spicy flavor to the soup.
- Beans – You will need black beans, rinsed and drained.
- Corn – You can use frozen or can corn.
- Shredded Cheese – I use either cheddar cheese or Mexican-style cheese.
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 medium to large pot on your stovetop and let it cook! To make your own creamy tortilla soup, follow these simple steps.
In a medium to large stock pot or Dutch oven add your shredded chicken, the Picante sauce (or salsa), cream of chicken soup, corn, black beans, a soup can of water, and cumin.
Stir and cook over medium heat. Once the until soup begins to bubble, reduce the heat to medium-low and simmer for 25 minutes.
How To Store Soup
Allow leftovers to cool, then place in an airtight container and refrigerate for up to 3 days.
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 sour cream, 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. If your family enjoys spicy food, you can easily adjust the heat level by adding some diced jalapeno to the pot.
- Try different beans. There are a variety of beans you can use in this soup recipe! In addition to a combination of black beans, you can use pinto beans, or mix in some red beans or kidney beans.
- Cook your own chicken. If you have chicken breasts, you can bake or boil them, then shred or dice them and add to the pot with the rest of the soup ingredients.
- Add additional seasonings. In addition to the cumin, try adding some dried oregano and chili powder.
Recipe FAQs
While some tortilla soup recipes have a soupy texture, this recipe is very creamy thanks to the addition of cream of chicken soup.
To make the soup spicier sauté diced jalapeños and add in a little Cayenne pepper or use spicy taco seasoning in place of cumin.
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.
- 15 Bean Soup with Sausage
- 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
Ingredients
- 1 cup mild or medium Picante Sauce (or salsa)
- 2 10 ¾-ounce cans condensed cream of chicken soup
- 2 cups shredded Rotisserie chicken
- 1 15-ounce can corn
- 1 15-ounce can black beans, rinsed and drained
- 1 soup can water
- 1 teaspoon ground cumin
- 1 cup shredded Cheddar cheese (or Mexican style cheese)
Instructions
- In a medium stockpot, add the Picante sauce (or salsa), cream of chicken soup, chicken, corn, black beans, water, and cumin. Mix well.
- Cook on medium until the soup begins to bubble, then reduce the heat to medium-low and simmer for 30 minutes.
- Five minutes before serving, stir in one cup of shredded cheddar cheese until melted.
- Serve the soup topped with tortilla strips. You can also add extra shredded cheese, avocados, sour cream, or jalapeno peppers.
Notes
Nutrition
