Delicious Creamy Chicken Tortilla Soup is loaded with tender chicken, corn, beans, fajita seasoning, and is simmered in a rich, velvety broth. Finish with your favorite toppings for an easy one-pot dinner that the whole family will love!

Creamy chicken tortilla soup topped with cilantro and diced avocado.

Creamy chicken tortilla soup is cozy, comforting and full of incredible flavor. It comes together super quick with the use of rotisserie chicken or leftover cooked chicken. It tastes like it’s been simmering on the stove all day, but only takes about 40 minutes to prep and cook. As an added plus, my whole family really enjoys it. We like to top our bowl with shredded cheese, avocado or guacamole, crispy tortilla strips and a little fresh cilantro. The perfect satisfying lunch or dinner!

Some of our other favorite soup recipes to enjoy during the fall and winter are vegetable beef soup, chicken noodle soup and broccoli cheese soup. My mom was actually the first one to make this creamy chicken tortilla soup. She used Trisha Yearwood’s recipe to make a huge pot for a Halloween gathering we were having. It was a total hit with everyone, 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!

I made this recipe last night and WOW. I used rotisserie chicken as suggested and it had so much flavor. I also used spicy fajita seasoning because we like spicy. Results were phenomenal. I agree the fresh toppings make alllll the difference (we used cheddar, tortilla chips, sour cream, cilantro). Thanks for a great recipe we’ll be making all winter!!

— Anita
Bowl of creamy chicken soup topped with cheese, cilantro and avocado.

Ingredients needed

This creamy chicken tortilla soup recipe uses simple ingredients, many are pantry staples and other ingredients you may already have in your kitchen. It’s loaded with everything you’d put in tacos or burritos, but in soup form! Here’s what you need to make it:

  • Butter or oil. For sautéing the onion and garlic.
  • Onion + garlic. Major flavor enhancers!
  • Flour. To thicken the soup.
  • Chicken broth. We recommend using a low-sodium chicken broth because then you can control the sodium. Everyone’s salt preferences are different.
  • Cream of chicken soup. The secret ingredient that will make this dish extra creamy and flavorful.
  • Half and half. Adds the perfect creamy texture. Sub an equal amount of heavy cream for more richness.
  • Salsa. Use any favorite salsa, but take note that if you use a “hot” salsa, it could make this soup pretty spicy.
  • Chicken. You can use frozen chicken strips, diced chicken, shredded rotisserie chicken or even this leftover salsa chicken.
  • 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.
  • Corn. Feel free to use canned or frozen corn.
  • Spices. Ground cumin and either fajita seasoning or taco seasoning will add plenty of bold flavor.
Chicken, beans, corn, seasonings, broth and cream divided into bowls.

How to make this recipe

Making this flavorful chicken tortilla soup recipe is such a breeze and it takes under 30 minutes to cook. Whoop! You can even prep your veggies in advance to save extra time. Here’s the simple process:

  1. Sauté. Heat butter in a large pot or dutch oven over medium heat. Then, sauté the chopped onion until soft, about 5 minutes. Add the garlic and sauté another minute or two.
  2. Add all of the soup ingredients. Once the onion and garlic are soft, 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 (or taco) seasoning.
  3. Simmer. Cook the soup over low heat for 15 minutes. While the soup is cooking, you can be prepping the toppings.
  4. Serve and enjoy. 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!

Why you’ll love this recipe

  • Quick & easy. Soup recipes that are made in one pot on the stovetop are the best! And not only is there less cleanup with this soup recipe, you’ll have dinner on the table in just over 30 minutes!
  • So tasty. The bold aromas of spices are absorbed by the creamy broth and chicken to create a meal that’s filled with savory Mexican flavors.
  • Easy swaps. You can make this recipe with all of your favorite Tex-Mex ingredients! Switch up the protein or even make it meatless. This recipe is easy to make vegetarian! Want to use different vegetables? Chicken tortilla soup is versatile and delicious all types of ways.
  • Perfect for the family. This family-friendly meal is comforting, cozy and easy to make for the whole family because creamy Mexican-flavored soup is always a crowd favorite. You can easily make this as spicy as preferred, so even the kids can enjoy.

Customize this recipe

This soup is fabulous as-is, but you can easily swap out the ingredients to use what you have available and/or customize the flavors to your preference. Here’s some ideas:

  • Chicken. You can use any kind of cooked chicken for this soup, such as leftover cubed chicken, shredded chicken, or roasted chicken breasts.
  • Beans. Not a fan of black beans? Try pinto beans instead. You could even leave the beans out completely. If you are going to omit the beans, try adding a couple of cans of diced tomatoes.
  • Corn. Typically, we use canned corn, but frozen or fresh corn will also work just fine.
  • Seasoning. We recommend choosing a mild fajita seasoning (or taco seasoning) and salsa, but if you prefer spicy, use a “hot” seasoning packet and salsa instead. You could even add in a dash or two of cayenne pepper.

Tips for recipe success

This creamy chicken tortilla soup recipe really is so simple, but here are some tips to make sure your dish is absolutely perfect every time you make it!

  • Time-saving tip. For convenience, use store-bought rotisserie chicken or leftover chicken that you have on hand. Of course, you can roast or pan sauté the chicken if you’d like. Also, purchase pre-diced onion.
  • Make it less chunky. I feel like this soup recipe has a great ratio of chicken and veggies to broth, but if you’d like a less chunky soup, simply add additional chicken broth. On the other hand, if this isn’t chunky enough for you, use less broth or add more veggies.
  • Double the recipe. This is fabulous for crowds (everyone loves it!) and can be easily doubled. Leftovers are amazing too!
  • Taste test. Be sure to add salt to your soup, as preferred. The saltiness of the broth, chicken, canned ingredients, fajita seasoning, and personal preferences for salt all vary, so salt to taste.

Topping options

Feel free to add any favorite toppings you like. You really can’t go wrong! Just don’t forget the tortilla strips! Some favorite topping options:

  • Shredded cheese. Add a sprinkle of some shredded cheddar cheese, Mexican cheese or crumbled cotija cheese over the top. The cheese gets all melty and delicious! Yes, please!
  • Sour cream or Greek yogurt. A dollop of sour cream or Greek yogurt adds even more wonderful creaminess!
  • Avocado or guacamole. A must for me when I eat Mexican-flavored dishes. By the way, my guacamole recipe is bomb!
  • Tortilla chips or strips. One of my favorite toppings to add is crushed tortilla chips or strips. Make your own or grab tortilla strips down the grocery store aisle with salad dressing and toppings. Adds the perfect crunch!
  • Cilantro. I’m a huge fan of fresh cilantro and add extra to almost all Mexican recipes that I make. So flavorful and yummy!
  • Green or red onions. About a tablespoon of green or red onions would make a great option for an extra boost of flavor.
  • Pico De Gallo. Adds delicious freshness!
  • Lime juice. A squeeze of a lime is the perfect finishing touch!

Make tortilla strips

You can find pre-made tortilla strips at your local grocery store. They will most likely be located near salad dressings, with the salad toppings. There are a variety of different flavor varieties and we usually keep a bag in the pantry to pair with soups and salads. However, if you’re looking for a super authentic version, then making your own tortilla strips is the way to go.

To make homemade tortilla strips, simply cut 4 or 5 store-bought corn tortillas into thin strips and fry them in some oil. Once they get crispy, place them on a paper towel to drain off any excess oil and season with salt. That’s it!

Here’s a great recipe for baked tortilla strips, if you’re looking to avoid extra oil.

Serving suggestions

We love this dish paired with tortilla chips, crackers, crusty bread or Mexican Cornbread. It’s seriously the BEST cornbread you’ll ever taste and a must try whether you serve it with this soup or a different meal.

To keep things on the lighter side, try this with a fresh, green salad. Simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons. Better yet, serve this alongside my tasty Southwest Salad with Avocado Dressing for the perfect soup/salad pairing. You can easily omit the chicken from the salad, since this soup has plenty of chicken.

Frequently asked questions

Is creamy chicken tortilla soup healthy?

Healthy is subjective and means something different to everyone, but this recipe is packed with nutritious ingredients. We’ve got veggies, fiber-rich beans, and high protein chicken, so it is a balanced meal. And for one big bowl the calories and fat are really great! See the recipe card for all of the nutrition information. For a super healthy chicken tortilla soup, check out our Healthy Chicken Tortilla Soup Recipe. It’s a reader favorite!

How to make slow cooker creamy chicken tortilla soup?

This creamy soup totally works in the slow cooker! Simply add all ingredients to your 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.

How to make this in an instant pot?

Press the sauté button on your Instant Pot. Heat oil, then add the onion, cook 4-5 minutes, until soft. Add garlic and cook until fragrant, about 30 seconds. Stir in the flour and seasonings. Add all other ingredients, except the half & half, and give everything a stir. Lock the lid, and pressure cook for 4 minutes on high pressure. Quick release the pressure. (If the steam that is released starts to sputter and spit out starch, shut the valve and let the pressure come down naturally for 5 minutes before trying the quick release again.) Press the sauté button once again, and add half & half. Stir and heat for just a minute or two, until cream is warmed through. Press Cancel and unplug the Instant Pot. Serve soup hot, topped with desired toppings.

Storing recommendations

This is a great recipe to meal prep on the weekend, and then simply reheat throughout the week for easy lunches and dinners. Store leftover soup in an airtight container. It keeps well in the refrigerator for up to 4 or 5 days. We do not recommend freezing this soup because it includes dairy, and the texture may become grainy.

White bowls with a chicken soup topped with cilantro and avocado.

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!

If you try this, let me know! Leave a comment and if your family loves it 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. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.

creamy chicken tortilla soup topped with cheese, avocado and fresh cilantro
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Creamy Chicken Tortilla Soup

Delicious Creamy Chicken Tortilla Soup is loaded with tender chicken, corn, beans, fajita seasoning and is simmered in a rich, velvety broth. Finish with your favorite toppings for an easy one-pot dinner that the whole family will love!
Author: Kim


  • 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

Optional for serving:

  • Tortilla chips or strips
  • Grated cheese
  • Sour cream
  • Sliced avocado
  • Fresh cilantro


  • Heat the butter or oil in a large pot over medium heat. Add the onion and sauté until softened, 5 minutes. Then, add the garlic and sauté about 1 to 2 minutes more.
  • 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.
  • 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. I have not tried freezing this soup and since it includes half-and-half, I don’t think it would work very well.
Serving: 1serving, Calories: 206kcal, Carbohydrates: 8g, Protein: 19g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 67mg, Sodium: 305mg, Potassium: 335mg, Fiber: 1g, Sugar: 2g, Vitamin A: 399IU, Vitamin C: 2mg, Calcium: 90mg, Iron: 1mg

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