Get ready for your cravings to be satisfied with my creamy chicken tortilla soup recipe! Sometimes you want chicken soup recipes that are brothy and savory but also creamy and zesty. You want something filling but not as hearty as chili; you just want something you can put avocadoes in, is that so much to ask? Or maybe that’s just me and my avocado obsession.
Regardless, I guarantee that if you’ve been craving chicken recipes but haven’t found “the one” yet, this is it! Grab your biggest bowls, and let’s get this creamy chicken tortilla soup cooking!
Why do soups taste so much better when the weather is chillier and the days shorter? Someone should do a study on that phenomenon. Until then, I’ll just tell you why this creamy chicken tortilla soup recipe is so special!
- One pot, minimal clean-up!
- Great on its own, even better with toppings
- Versatility is King
- Filling but not heavy
There are a few tricks I’ve picked up to make sure this creamy chicken tortilla soup recipe is the best it can be. No one wants a flavorless, disappointing meal! Read on to get the most zest out of your bites.
Spicy: Want to increase/decrease your spice level? While there are two peppers in this dish (poblano and jalapeno), the jalapeno peppers will control your spice levels. Take them out for a milder soup or add more for a spicy feast. Poblanos are very mild and add more of a pepper flavor than a spicy kick!
Masa? Yes, masa! Masa means “dough” in Spanish. Commonly packaged also as masa harina, it is a fine flour used to make tortillas and tamales. It comes from ground corn or hominy and adds a delicious depth of Hispanic flavor to the soup!
What’s up, Jack? Jack cheese, also known as Monterey Jack Cheese, is the most popular cheese in America. I picked it for this recipe because it has a mild flavor that doesn’t overpower the other bright bursts in this soup but melts very nicely and adds a delicious creamy element to the finish. But if you want to shake things up, you can always add queso fresco instead!
The only thing better than eating soup in the cold months is having leftovers the next day! But how should you best store my creamy chicken tortilla soup recipe to make sure you capture every delicious flavor? Read on!
Can You Freeze This?
Yes! Well, sort of. Most of the ingredients in my creamy chicken tortilla soup recipe are freezer-friendly, aside from one of the later additions to the recipe: the heavy cream. Freezing dairy products can make them separate, which will leave you with lumpy, unappetizing leftovers. If you are planning to freeze your soup, I recommend withholding the cream until after you thaw and reheat.
Also, make sure to thoroughly cool off your soup before you seal it and put it in the freezer. The residual heat will cause condensation, which leads to freezer burn, which will definitely ruin your soup! And any intense heat will raise the temperature of your freezers, endangering the safety of your frozen raw meats.
If you follow all the proper guidelines as well as withhold the cream, you can store your creamy chicken tortilla soup recipe for up to six months.
Make Ahead Tips
One of the many lovable things about soups is that they come together so fast! But I do have two handy tips to speed up the already quick process:
You can use rotisserie chicken instead of raw chicken, which cuts down on the final boiling time.
You can also pre-chop all your veggies beforehand — raw chopped vegetables will be good in your fridge, sealed, for up to five days.
How Long Can You Keep This In The Fridge?
I’m a big believer in the time-saving benefits of meal portioning, and I love dishing out leftovers into individually sized containers to grab for lunches throughout the week. Luckily, this creamy chicken tortilla soup recipe will last up to five days in your fridge — perfect when meal planning!
Can I Add Coconut?
You might think coconut should only be in desserts — but boy oh boy, would you be wrong! Coconut is a delicious tropical addition to savory foods as well. Try my coconut chicken soup if you’re still doubtful, or go Asian with my Thai coconut chicken soup. Afterward, you’ll be adding coconut milk to everything, I promise!
Can I Use Tortellini Instead?
I adore chicken tortellini soup! Those little pillows of cheese-filled heaven are like getting presents in your dinner. My favorite is creamy chicken tortellini soup, which is like an Italian twist on this creamy chicken tortilla soup recipe!
Can I Make This In A Crockpot Instead?
What soup can’t be made in a Crockpot? Slow cooker chicken tortilla soup will have your whole house smelling like a fiesta after it simmers all day. Or go for the classic, crockpot chicken noodle soup. Perfect for pairing with crusty bread! If you want something more stick-to-your-ribs, crockpot chicken and dumplings will fill your belly and your soothe your soul.
Can I Make This In An Instant Pot?
What goes into a Crockpot can also go into an Instant Pot! Especially if you forgot to put your ingredients in the Crockpot that morning . . . not saying I’ve done that. But. I totally have.
Instant pot chicken tortilla soup swoops to the rescue for those forgetful mornings! All the flavor of simmering all day with a fraction of the time. Instant pot chicken noodle soup and instant pot chicken and dumplings do the same — your bowls are full of goodness and you can forgive yourself for forgetting the Crockpot again!
Can I Add Rice?
If you still want a hearty addition but aren’t feeling the dumplings, go for rice! Instant pot chicken and rice soup will pack your tummy just as well as fluffy dumplings, but it cuts down on the prep of making dumplings. You can also throw in some wild rice instead of white or brown to give your soup a unique twist!
Creamy Chicken Tortilla Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 1/2 tablespoons garlic, finely chopped
- 2 Poblano pepper ribs removed, seeded and chopped
- 1 Jalapeno, ribs removed, seeded and chopped
- 3 teaspoons salt
- 3 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 tablespoons tomato paste
- 4 cups Caldo de Pollo or chicken stock
- 1/3 cup masa
- 4 boneless skinless chicken breast halves, cut into 1/2 cubes
- 1 1/2 cups heavy cream
- 1/2 cup cilantro, chopped
- 1 tablespoon fresh lime juice
- 2 cups crushed corn chips
- 2 avocados, sliced
- 2 cups jack cheese, shredded
- 1 cup sour cream
- In a large, heavy-bottomed pot, heat oil and cook the onion, garlic, and peppers over medium heat for 5-7 minutes, or just until they begin to soften.
- Sprinkle the salt, cumin, and coriander over the onion mixture and continue to cook, stirring often so spices don't burn, for 1-2 minutes or until the spices become fragrant. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Stir in the chicken broth and masa and bring to a gentle boil. Reduce heat to simmer and cook for 20 minutes.
- Add chicken to the pot and continue to simmer for 10-12 minutes, or until chicken is cooked through. Reduce heat to low and stir in cream, cilantro, and lime juice.
- Ladle soup into individual bowls and top each bowl with avocado, cheese and tortilla chips as desired.
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From broth to nugget to rotisserie to soup, is there anything chicken can’t do? Here are some more of my favorite chilly day chicken soup dishes!
- Chicken Enchilada Soup – More Mexican flavors!
- Crack Chicken Noodle Soup – Yes, it’s that good!
- Chicken Potato Soup – Hearty and filling.
- Cream Of Chicken Soup – The store-bought basic at home.
- Chicken Curry Soup – Zest up your night!
I hope my creamy chicken tortilla soup recipe soothed your chicken soup craving, or your creamy soup craving, or your cozy soup craving — whatever your craving, it more than filled it, didn’t it? There are so many layers to this dish, you can’t help but love it!
What toppings did you add? Let me know in the comments!