Why you'll enjoy it

If you're anything like me, a good chicken tortilla soup is hard to resist. In this quick soup, juicy chicken is simmered with corn and beans in a delicious and rich seasoned tomato broth. This soup is honestly good as-is, but the crunch that tortilla strips give and fresh toppings like avocado are a must for me to take it over the top.

This Mexican-inspired chicken tortilla soup is a bit different than the traditional or typical version. I wanted to make a creamy broth that has a bit of thickness to it, so I used crushed tomatoes. It's a game changer, if you ask me! The broth thickens up beautifully for an all-around richer soup. It's definitely better than any restaurant version that I've tried, and I think you'll agree.

What you'll need

Olive oil - for sautéing

Onion - use any variety, but sweet (Vidalia) is our go-to in this soup

Crushed tomatoes - to make the broth thicker and richer

Rotel tomatoes - we're using Original Rotel, which have a very mild kick and include green chilies along with the diced tomatoes. The green chilies really enhance the flavor of this soup!

Chicken broth - for another savory layer

Seasoning - my homemade blend in this soup has garlic powder, smoked paprika, and chili powder. It's a really tasty trio.

Corn and black beans - easy canned veggies that are staples in Tex-Mex cooking. They're inexpensive and save time.

Heavy cream - for that velvety quality and to tone down the acidity of the tomatoes. If you're not a fan of cream at all, try my Easy Chicken Tortilla Soup instead.

Chicken - rotisserie or any leftover chicken works perfectly for convenience and making this soup way faster. It's stirred in right at the end to keep it nice and tender and not overcooked.

Chicken tortilla soup toppings

Of course, you'll want to top this tortilla soup with crispy tortilla strips! However, crushed Doritos or Fritos will work just fine in a pinch.

Sour cream or plain Greek yogurt adds more creaminess and a cooling sensation.

If you're a cilantro person, it's a must for this soup. Avocado and scallions are other fresh ingredients that pair very well along with a squeeze of fresh lime.

Craving cheese? Try a Tex-Mex shredded cheese blend or cotija cheese if that's your thing.

How to make creamy chicken tortilla soup

This is an overview, and full ingredients & instructions are in the recipe card below.

Sauté the onion in a soup pot until it's lightly browned, then add in the crushed tomatoes, Rotel diced tomatoes, and chicken broth, followed by the spices, corn, and black beans.

Increase the heat and bring the soup to a boil, then simmer for 5 minutes. Use this time to prep the toppings you'll be using.

Stir in the chicken and cream, and let it heat through for a few minutes. Season generously with salt & pepper, and serve each bowl with toppings.

Substitutions and variations

The crushed tomatoes give this soup a bit of thickness and body, so I don't recommend subbing them for something else.

I also don't recommend swapping the cream for a lower fat alternative because it's likely to curdle from the acidity of the tomatoes. You could try coconut milk for a dairy-free option if you're familiar with using it, but it'll alter the taste of the soup.

If you don't have Rotel diced tomatoes or don't want some pieces of tomato in the soup, you can leave it out and include a 4 ounce can of diced green chilies instead.

What to serve with this soup

If you're making this chicken tortilla soup for taco night, I suggest putting all the toppings individually in a divided serving platter so that everyone can choose their own!

I love serving this soup with a side salad that has mixed greens, tomatoes, and cucumber and dressed up with my southwest Chipotle Lime Ranch Dressing.

It's always a good idea to serve my Restaurant Style Guacamole with tortilla chips along with it.

Leftovers and storage

This soup will keep in the fridge in an airtight container for 3-4 days just fine.

Reheat in a saucepan over a low heat and very slowly, giving it the occasional stir. If the heat is too high, the broth may separate.

I don't recommend freezing leftovers of this chicken tortilla soup. You could try, but keep in mind that soups with cream generally don't come out the same texture after being frozen. It'll still taste good, though.

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