This creamy chicken tortilla soup is an easy homemade soup that's prepared on the stovetop in 30 minutes. It's got a kick of heat and makes the perfect hearty, cozy weeknight meal.
While a bowl of creamy chicken tortilla soup is great any time of year, it's so warming and filling in the fall and winter months. Make a pot of creamy chicken tortilla soup when it starts getting cold outside - you won't regret it!
This chicken tortilla soup is filled with black beans, pinto beans, chicken, corn, tomatoes, and a creamy broth that's packed with flavorful spices.
Serve chicken tortilla soup on its own for a complete meal. To stretch the servings even further, add some cheese quesadillas, jalapeno cheddar biscuits, or chopped kale avocado salad on the side.
Ingredients and substitutions
- Olive oil - Can be substituted with your preferred cooking oil.
- Aromatics - Onion, jalapeno, and garlic add significant flavor to the soup. I don't recommend omitting any of these ingredients.
- Beans - Any canned beans work in this recipe. I used a can of pinto beans and a can of black beans.
- Canned tomatoes - Canned diced tomatoes with chiles adds flavor and bulk to the soup. For a smoother soup, use crushed tomatoes instead. For milder flavor, use plain diced tomatoes without chiles.
- Corn - Canned corn can be substituted with frozen corn or corn kernels cut off the cob.
- Masa harina - Masa harina is ground corn that has a texture similar to flour. It's commonly used to make tortillas, tamales, and to thicken tortilla soup. If you don't have masa harina on hand and don't want to buy a bag for one recipe, then use crushed corn chips instead. Grind your chips up into a fine powder resembling flour. A food processor is great for this.
- Spices - Cumin, chili powder, paprika, and salt add flavor and a little heat to the soup. If you're using low sodium broth, you may want to add more seasoning to taste.
- Broth - Chicken broth can be substituted with vegetable broth if desired. I don't recommend using a low sodium broth for this recipe because the broth adds a significant amount of flavor. If you must use a low sodium broth, then I recommend adjusting the seasoning listed in the recipe card to taste.
- Chicken - Boneless, skinless chicken breasts or thighs work in this recipe. Shredded rotisserie chicken or canned chicken would also work as a substitute.
- Heavy cream - Makes the soup creamy. Half & half would work as a substitute, but will turn out slightly thinner. Using whole milk will result in a thin soup.
- Lime - Adds brightness and a little acidity to the soup.
Tips and tricks
Use regular broth - For best flavor use regular broth, not low sodium. The salt in the broth adds significant flavor to the soup. If you must use low sodium broth, then I recommend increasing the seasoning listed in the recipe or adding a bit of salt and pepper to make up for the lost flavor.
Higher fat dairy = creamier soup - I recommend using heavy cream for a creamier soup. If you don't have it on hand, half & half will work. Using lower fat milks will result in a thin soup that has a higher potential to break when heated.
Add your favorite toppings - Tortilla soup is the perfect base for your favorite taco toppings like shredded cheese, sour cream, tortilla strips, and cilantro.
Storage
Leftover soup will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
Cream based soups can sometimes break and get watery when frozen and thawed, so I recommend omitting the heavy cream if you plan to freeze the entire batch of soup. Add your heavy cream once the soup has been thawed while reheating.
Frequently asked questions
Masa harina is ground corn that has been treated with calcium hydroxide, with a texture similar to flour. It's commonly used to make tamales and corn tortillas. It's also commonly used to thicken tortilla soup and give it a distinct flavor. If you've ever had tortilla soup in a restaurant and want to mimic that flavor, you'll want to use masa harina. Here's an article with more information: What is Masa Harina?
If you have corn tortilla chips in your pantry, they can be ground down to a fine powder and used as a substitute. I like to use my food processor for this.
Yes, the chicken listed in the recipe can be substituted with a shredded rotisserie chicken or canned chicken if desired.
The addition of dairy makes this soup creamy. We're using heavy cream in this recipe. Half & half would work as a substitute, but will result in a slightly less creamy soup. For an extra creamy, thick soup, double the amount of heavy cream listed.
Dairy based soups generally don't freeze and thaw well (they tend to break and get watery), so I don't recommend freezing this recipe. If you'd like to freeze the entire batch ahead of time, then omit the heavy cream and instead add it while reheating later. The soup base (minus the heavy cream) will keep in the freezer for about 3 months.
Recommended
📖 Recipe
Creamy Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 jalapeños, diced
- 2 cloves garlic, minced
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 14.5 ounces canned diced tomatoes with chiles
- 15 ounces canned corn, drained
- ⅓ cup masa harina
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- 32 ounces chicken broth
- 16 ounces boneless, skinless chicken breasts, cubed
- 4 ounces heavy cream
- 1 lime
Instructions
- In a large stock pot over medium heat, add olive oil. Once heated, add diced onions and jalapeños. Cook for about 3-4 minutes, or until vegetables begin to brown around the edges. Add minced garlic and cook for an additional 30 seconds.
- Add black and pinto beans, tomatoes, corn, masa harina, chicken broth, cumin, chili powder, and paprika to pot. Stir to combine.
- Add cubed chicken breasts to the soup. Stir to combine. Increase heat to medium-high and bring soup to a simmer. Cover, reduce heat to low, and cook for about 4-5 minutes, or until chicken is cooked through.
- Remove lid and add heavy cream. Slice lime in half and squeeze to add lime juice to soup. Stir to combine.
- Remove from heat, portion into bowls, and serve. Optionally, top with cilantro, cheese, sour cream, avocados, or tortilla strips.
Equipment Recommendations
Notes
- Masa harina can be found in the ethnic section of your local grocery store. If you can't find masa harina, you can substitute with finely crushed corn chips instead (I recommend grinding them in a food processor for a fine consistency).
- Leftover soup will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
- If you plan to freeze this soup, then I recommend omitting the heavy cream and adding it after thawing for best consistency (dairy based soups tend to break and get watery when frozen and thawed). Frozen soup will keep for up to 3 months in a freezer-safe container.
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