Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is loaded with tender chicken, corn, beans, fajita seasoning and is simmered in a rich, creamy broth. Finish with your favorite Tex-Mex toppings for an easy one pot dinner that the whole family will love!
This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are 100% mine.
We eat a lot of soup during the winter, some of our favorites are vegetable beef soup, chicken noodle soup and this amazingly delicious creamy chicken tortilla soup. I first got the idea for this soup from my mom. She made up a huge pot of Trisha Yearwood’s tortilla soup for a Halloween gathering we were having. It was a HUGE hit and I knew I had to recreate it (with a few minor tweaks) and share with all of you. My son has already requested it several times since then. It’s that good!
What’s In Creamy Chicken Tortilla Soup:
You guys know Mexican dishes are my favorite and this quick + easy creamy chicken tortilla soup recipe is no exception. It’s quickly become one of my go-to meals when I need something tasty on the table in a hurry. It’s loaded with everything I’d put in tacos or burritos, but in soup form!
Creamy Chicken Tortilla Soup Ingredients:
- Chicken Broth. I recommend using a low-sodium chicken broth because then you can control the sodium in the soup. Everyone’s salt preferences are different.
- Black beans & kidney beans. You can use all black beans or all kidney beans, if you prefer. You can also substitute pinto or great northern beans for the black and/or kidney beans in this recipe.
- Onion + garlic. Major flavor enhancers!
- Corn. Feel free to use canned or frozen corn.
- Salsa. Use any favorite salsa, but be aware if you use a “hot” salsa, it could make this soup pretty spicy.
- Chicken. You can use frozen chicken strips, like featured in the pictures. Rotisserie or leftover chicken works great too!
To make it extra creamy, a small amount of flour, a can of cream of chicken soup and some half-n-half or heavy cream are stirred in. There are also plenty of spices to add flavor, tortilla strips for a satisfying crunch, and we finish with our favorite toppings (shredded cheese, cilantro, and avocado)!
How Do You Make Creamy Chicken Tortilla Soup?
Making this cozy soup recipe is such a breeze! This chicken tortilla soup takes under 30 minutes to cook. Whoop! You can prep your veggies in advance to save extra time.
This soup starts with a sauté of onions and garlic. Next, stir in the flour, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.
Simmer all of the ingredients over low heat for 15 minutes. Ladle soup into individual bowls and top with crumbled tortilla chips or strips. Sprinkle each serving with cheese and add any other optional toppings. We love using shredded cheese, fresh cilantro, and avocado! Yum!
Tips:
- You can use any kind of cooked chicken for this soup, such as leftover cubed chicken, shredded rotisserie chicken, or roasted chicken.
- Not a fan of black beans? Try pinto beans instead. You could even leave the beans out completely. If you are going to leave the beans out, I would suggest adding a couple of cans of diced tomatoes.
- Typically, I use canned corn, but frozen or fresh corn will also work just fine.
- I chose a mild fajita seasoning and salsa, but if you prefer spicy, use a “hot” seasoning packet and salsa instead.
- This soup is great to meal prep on the weekend, and then simply reheat throughout the week for easy lunches and dinners. Store soup in an airtight storage container. It keeps well in the refrigerator for up to 4 or 5 days.
Toppings:
Of course, tortilla strips are a must! We also love to add a variety of toppings to this creamy chicken tortilla soup. A few ideas to get you started include:
- Cheese
- Tomatoes
- Olives
- Avocado
- Fresh cilantro
- Sour cream or Greek yogurt
Slow Cooker Option:
This creamy soup totally works in the slow cooker! Simply add all ingredients to the crockpot. Since the chicken is already cooked and you are basically just heating everything up, the soup will only need to slow cook for 3-4 hours on low. Once cooked, ladle into bowls and top with all your favorites.
Creamy Chicken Tortilla Soup is one of my family’s favorite soups ever! Trust me, everyone will LOVE this flavorful soup and it’s SO easy too!
More Soup Recipes You’ll Love
Healthy Taco Soup {Easy to Make}
Crockpot Chicken Tortilla Soup
If you try this Creamy Chicken Tortilla Soup recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
This Creamy Chicken Tortilla Soup is loaded with tender chicken, corn, beans, fajita seasoning and is simmered in a rich, creamy broth. Finish with your favorite Tex-Mex toppings for an easy one pot dinner that the whole family will love!
- 1 tablespoon butter or olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 (32-ounce) box chicken broth
- 2 cups (1 pint) half-and-half
- 1 (10.75-ounce) can cream of chicken soup
- 1 cup prepared salsa, mild or spicy depending on preference
- 3-4 cups diced or shredded cooked chicken
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained
- 2 teaspoons ground cumin
- 1 packet fajita or taco seasoning, mild or spicy depending on preference
- Tortilla chips or strips
- Grated cheese
- Sour cream
- Sliced avocado
- Fresh cilantro
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Heat the butter or oil in a large pot over medium heat. Add the garlic and the onion and sauté until softened, 5 minutes.
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Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.
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Simmer over low heat for 15 minutes. Ladle soup into individual bowls and top with crumbled tortilla chips or strips. Sprinkle each serving with cheese and add any other optional toppings. Enjoy!
Storage: This soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Slightly adapted from Trisha Yearwood's Chicken Tortilla Soup.
Did you make this recipe?
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I love one pot meals such as this! This soup looks absolutely delicious!
Delicious and filling this soup will become our go to staple recipe from now on!
Sounds amazing! Is there any way to make this dairy-free? Would love to try it using cashew cream or a neutral tasting nut milk!
I think almond milk would work just fine!
There is nothing we love better than a good hearty soup with a southwestern flair!
I love creamy soups. This creamy tortilla soup is WAY better than the classic. Love it.
Amazing! I have been on the hunt for a good creamy tortilla soup and this looks like a winner! Can’t wait to try it!
I love that this is like a taco in soup form! We are super crazy for anything with tortillas and beans! just perfect!
I love how easy it is to put this chicken tortilla soup together. And it is filling enough to be a whole meal on its own. 🙂
This soup looks amazing! I will definitely be trying the slow cooker option for dinner this week!
I love a good soup. I haven’t tried creamy chicken tortilla soup but it sounds amazing. I can’t wait to give this recipe a try.
I made this in the instant pot tonight and it tasted Ah-mazing! Thank you for the recipe!
Yay! So glad you enjoyed!
Yum! This was so good! I made this in my instant pot. I put one can of white northern beans and 1 can of diced tomatoes instead of the two cans of the other beans. I used chili lime chicken that my husband grilled last weekend. I also put in 1 TBLS of lime juice at the end of the cooking process. My husband and I can’t wait for the leftovers tonight!
Yum! Your version sounds amazing! So glad you enjoyed and thanks for the comment.
Because I’m a total klutz at cooking- if I make this in the crockpot, would I still need to sauté the onions, garlic, etc first, or does it literally all get thrown into the crockpot together?
You don’t have to sauté first. It will all get broken down in the crockpot. Enjoy!
I’m so excited to make this! If I put this in the crockpot, do I add the half and half at the beginning? Or wait until everything is cooked? Thanks!
I would stir it in at the end. Enjoy!
Do you know what a serving size is?
I’m sorry, I don’t.