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Creamy Chicken Tortilla Soup

Creamy chicken tortilla soup

This Creamy Chicken Tortilla Soup is a the perfect “soup weather” meal! It’s hearty, full of Southwest flavors and it’s easy to make. If you’re looking for a creamy, delicious soup, this recipe has you covered!    If you’re looking for a slow cooker version, scroll to the bottom of this post for the instructions on how to make this in the slow cooker! 

Creamy Chicken Tortilla Soup

How to make Creamy Chicken Tortilla Soup:

The first step is to sauté your onions and garlic in a bit of olive oil. This only takes a few minutes but it builds so much flavor in the base of your soup.

onions in a pot

Next, is adding your seasonings, tomato paste, and flour. The addition of the flour is what helps give the soup a little extra creaminess. You’ll notice that when you add the flour, everything in the pot will turn into a paste…just keep going. You’re doing it right!

vegetables and flour for soup thickener

After you’ve made the veggie paste (that doesn’t sound too appetizing does it…lol), you can add in almost all of the other ingredients. Saving the cheese and the cream for the end. You can’t see it in the photo but the chicken is down in there too!

soup ingredients

Bring everything to a simmer and let it cook for about 25 minutes. You don’t want to have it on a full rolling boil or the chicken will cook too quickly and get tough. You just want slow bubbles. Then, once the chicken is cooked, you can remove it, shred it and add it back in the soup.

shredded chicken with 2 forks

Once your chicken is back in the soup, it’s time to make this creamy chicken tortilla soup…well, creamy!

How to make chicken tortilla soup creamy:

To make this soup creamy, all you need is shredded cheese and heavy cream. This is what gives the soup a rich a creamy texture and also adds a nice sharpness from the cheese! I used sharp cheddar but you can also experiment with different types of cheeses like pepper-jack or a Mexican blend.

creamy chicken tortilla soup

Topping ideas for tortilla soup:

  • Tortilla strips
  • Avocado
  • Shredded cheese
  • Limes
  • Cilantro
  • Chopped onions
  • Sour cream
  • Jalapeños

Creamy Chicken Tortilla Soup

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Can you make Creamy Chicken Tortilla Soup in the Slow cooker?

Yes! Just follow the steps below (using the same measurements in the recipe card) for the slow cooker version:

  1. Mix together the flour with 1/4 cup of cold water and add it to the slow cooker.
  2. Add in the remaining ingredients (except for the cream and shredded cheese)
  3. Cook on low for 6 hours then remove the chicken, shred it, then add back to the soup.
  4. Add in the cream and shredded cheese and stir until melted then serve.
Creamy chicken tortilla soup

Creamy Chicken Tortilla Soup

Coco and Ash
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients
  

  • 3 tablespoons olive oil
  • 1 small yellow onion (diced)
  • 4 large cloves of garlic (minced)
  • 3 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 3 tablespoons taco seasoning
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • 10 ounce can of Rotel - diced tomatoes and chilis (I use mild but use what you prefer)
  • 15.5 ounce can of black beans (drained and rinsed)
  • 15.25 ounce can of corn (drained and rinsed)
  • 3 boneless, skinless chicken breasts
  • 8 ounces shredded cheddar cheese
  • 1 cup heavy cream

Instructions
 

  • Heat a large pot over medium heat and add in the olive oil and diced onions.
    1 small yellow onion, 3 tablespoons olive oil
  • Once the onions are soft, add in the garlic and cook for just about 2 more minutes.
    4 large cloves of garlic
  • Add in the tomato paste, taco seasoning, salt, and four and stir together. It will make a paste. If all of the flour will not absorb, you can add a little bit more olive oil. Cook for just 1 minute.
    3 tablespoons tomato paste, 3 tablespoons all-purpose flour, 3 tablespoons taco seasoning, 1/2 teaspoon salt
  • Stir in the chicken broth, the Rotel, the corn, and black beans and the chicken breasts.
    4 cups chicken broth, 10 ounce can of Rotel - diced tomatoes and chilis, 15.5 ounce can of black beans, 15.25 ounce can of corn, 3 boneless, skinless chicken breasts
  • Bring everything to a slow bubbling simmer (on low and covered) for 25 minutes or until the chicken is cooked throughout.
  • Once the chicken has cooked, you can remove it, shred it, then add it back to the soup along with the cream and the shredded cheese.
    1 cup heavy cream, 8 ounces shredded cheddar cheese
  • Allow everything to melt together for about 5 minutes on medium heat while stirring then serve.
  • Topping ideas: Tortilla strips, avocado, cilantro, shredded cheese, sour cream...anything your heart desires!

Notes

Slow cooker instructions:

  1. Mix together the flour with 1/4 cup of cold water and add it to the slow cooker.
  2. Add in the remaining ingredients (except for the cream and shredded cheese)
  3. Cook on low for 6 hours then remove the chicken, shred it, then add back to the soup.
  4. Add in the cream and shredded cheese and stir until melted then serve.
Tried this recipe?Leave a comment!

Creamy Chicken Tortilla Soup

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4 Comments

  • Reply
    Susan Reinhart
    September 13, 2023 at 12:31 pm

    Can you add rotisserie chicken? How much would you think.

    • Reply
      Coco and Ash
      September 13, 2023 at 12:34 pm

      Absolutely! Cooking the chicken in the broth does add flavor but if you want to use a rotisserie, you can totally do that! I use 3 breasts I this recipe so I would use both breasts plus some of the dark meat. 🙂 You can also shorten the cooking time to just about 10 minutes so you don’t dry out the chicken since it’s already cooked.

  • Reply
    Mexican Grilled Chicken - Coco and Ash
    December 15, 2023 at 2:01 pm

    […] Creamy Chicken Tortilla Soup […]

  • Reply
    Amy Walker
    January 9, 2024 at 7:24 pm

    Really Enjoyed this recipe! I don’t like shredded chicken so I just cut it up into small pieces after it was cooked. Really enjoyed the flavors!!

  • Leave a Reply

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