Dinner

Creamy Chicken Tortilla Soup Recipe

BySophie Carsel March 12, 2026March 12, 2026

Introduction

This Creamy Chicken Tortilla Soup is a comforting and flavorful dish perfect for any day of the week. Packed with tender chicken, spices, and a rich creamy base, it’s a satisfying meal that combines classic Mexican-inspired flavors in a hearty soup.

A white bowl filled with creamy soup that has a light beige color base mixed with visible pieces of chicken, black beans, corn, and diced red tomatoes. On top, there is a layer of shredded yellow and white cheese, a dollop of sour cream, and scattered green cilantro leaves. A silver spoon stands inside the bowl, showing some depth in the soup. The bowl sits on a natural woven mat on a white marbled surface, with a bunch of fresh cilantro and a clear bowl of shredded cheese in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chicken broth
2 corn tortillas
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
21 ounces cream of chicken soup (2 cans)
3 cups shredded chicken
15.25 ounce can sweet corn, drained (1 can)
15 ounce can black beans, drained and rinsed (1 can)
10 ounce can ROTEL (1 can)
1/2 cup heavy cream
Sour cream (for serving)
Shredded cheese (for serving)
Chopped cilantro (for serving)
Crushed tortilla chips (for serving)
Pico de gallo (for serving)

Instructions

Step 1: Pour the chicken broth into a large pot. Add the 2 corn tortillas and the spices: chili powder, cumin, garlic powder, oregano, and salt. Bring to a boil, then reduce the heat to low and simmer for about 10 minutes, or until the tortillas break down and blend into the broth.
Step 2: Whisk in the cream of chicken soup until the mixture is smooth. Add shredded chicken, sweet corn, black beans, ROTEL, and heavy cream. Stir everything together until well combined.
Step 3: Let the soup simmer gently for another 10 minutes to allow the flavors to meld. Serve warm, garnished with sour cream, shredded cheese, chopped cilantro, crushed tortilla chips, and pico de gallo as desired.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the soup while simmering.
Use rotisserie chicken for a quick and easy option.
Swap heavy cream for half-and-half if you prefer a lighter version.
Serve with lime wedges for a fresh citrus kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy soup that has a light beige base with visible chunks of white chicken, black beans, yellow corn, and small red pieces of tomato. The soup is topped with a dollop of white sour cream, scattered small shredded yellow and white cheese, and fresh green cilantro leaves. A silver spoon is placed inside the bowl, and the bowl sits on a woven mat on top of a white marbled surface. In the background, there is a small bowl of shredded cheese and some green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can combine all ingredients except the heavy cream in a slow cooker and cook on low for 4-6 hours. Add the heavy cream during the last 15 minutes of cooking.