January 4th, 2015

Creamy Chicken Tortilla Soup

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This Creamy Chicken Tortilla Soup is one of my favorite meals on a cold day. I like to think of it as Tex-Mex comfort food at it’s finest.

Creamy Chicken Tortilla Soup

I really love that this soup is so versatile. You can use more or less spice, or leave out the chicken for a vegetarian version. Plus, the sky is the limit with the different toppings you can add.

And this Creamy Chicken Tortilla Soup is loaded with all of my favorite ingredients–tender chicken, cheese, black beans, and cream!

If you don’t like spicy food, I recommend leaving out the canned chili in adobo. I add just a bit, because I love the smoky flavor. But it is super spicy, so just add a bit at a time if you’re worried.

And don’t worry about all those chilies left in the can. Just divide them into small portions and freeze them in zip top bags for later.

Creamy Chicken Tortilla Soup

This is one of those recipes I’ve been making for years, and my family still raves about it every time it’s on the menu.

We don’t repeat a lot of recipes around here, but this creamy soup is requested often by my husband and boys.

I love to top my tortilla soup with fresh avocado and tomatoes. The boys in my house tend to go for the shredded cheese and crushed tortilla chips.

No matter how you finish it off, this is a hearty, easy to make meal that my whole family loves!

Be sure to save this Creamy Chicken Tortilla Soup recipe to your favorite Pinterest board for later.

 

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Preparation 10 min Cook Time 30 min Total Time 40 mins
Serves 6     adjust servings

Loaded with chicken, black beans and corn, this creamy tortilla soup is pure comfort food.

Ingredients

  • 1-2 tablespoons olive oil
  • 1 cup chopped onion
  • 2-3 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 1-2 teaspoons chopped chipotle in adobo (from a can)
  • 6 cups low-sodium chicken or vegetable broth
  • 2 (10 oz) can diced tomatoes with green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 2 cups cooked shredded chicken
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups heavy cream
  • 1/2 cup cornmeal
  • 1/4 cup sour cream
  • 1/3 cup fresh cilantro, chopped

Optional toppings

  • Shredded cheese
  • Sour cream
  • Tortilla chips
  • Sliced green onion
  • Diced tomato
  • Lime wedges
  • Chopped cilantro
  • Chopped avocado

Instructions

  1. Heat oil in a large pot over medium heat. Add onion, garlic, jalapeño and chipotle in adobo and saute for 2-3 minutes, or until onion is soft.
  2. Add chicken broth, diced tomatoes with green chilies, chili powder, cumin, and salt and pepper to taste. Stir in cooked chicken, black beans and corn and simmer for 10-15 minutes more.
  3. In a medium bowl, stir together cream and cornmeal. Add mixture to soup and mix well.
  4. Return to a simmer, stirring occasionally. Stir in sour cream and cilantro just before serving.
  5. Serve warm with any (or all) of the desired optional toppings.

Recipe Notes

Equipment you'll need to make this recipe:

Check out more of my essential kitchen tools, plus favorite cookbooks and what's in my pantry.

2 reviews

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If you love this recipe, you might also like:

King Ranch Chicken Soup

King Ranch Chicken Soup

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Posole

Slow Cooker Chicken Posole

Who Dished It Up First: Adapted from Cooking Classy.

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Comments

  1. This looks so wonderful. I love soup especially this time of the year. I’ve got to make this one.

  2. Soup weather’s here for sure, and I love the sound of this one. I have some leftover chipotle chiles in my freezer right now. 🙂

  3. Just found your website and I’m loving it. Have you ever tried this recipe with half and half? I’m sure the heavy cream is delicious. Not sure about adding that many calories though.

  4. Just made this soup tonight, great taste, easy to make. Omitted the jalapeno’s since some of the family doesn’t care for that kind of heat, but we will make it again in the future. Loved it.

  5. Made this tonight and it turned out great. Lots of flavor going on. A little time consuming so leave ample time. Makes a lot so you may want to cut it in half unless you have several hungry people.

 

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