Creamy Tortilla Soup

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Creamy Tortilla Soup: A Crazy Bowl of Comfort by Mr. Make It Happen


CTS Creamy Tortilla Soup 12

Introduction

There’s nothing quite like a warm, comforting bowl of creamy tortilla soup to bring a little joy to your day. This recipe combines the smoky heat of chipotles, the rich flavors of rotisserie chicken, and a velvety creaminess that’ll make you want to savor every spoonful. Perfect for cooler days or anytime you’re craving something hearty, this soup is as flavorful as it is satisfying.

Let’s dive into how to make this creamy tortilla soup with the ingredients you probably already have in your pantry (or can grab on your next grocery run)!

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First things first, let’s knock out the prep work! Today we are using rotisserie chicken but you can use whatever you have on hand. Just remove the bone, skin, and cartilage chopped into bite-sized pieces.

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Next, dice your veggies and set aside. (Garlic too if you’re using fresh)

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Next, strain the beans, corn, etc, and set them aside.

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Start by heating a little oil in a large pot over medium heat. Add the diced red onion and sauté for 4-5 minutes until the onions become soft and translucent. Next, throw in the jalapeños and garlic, cooking for an additional 1-2 minutes until fragrant.

Add the Spices:

Now it’s time to add the spices! Sprinkle in the Ancho Chile Powder, Chile Powder, Smoked Paprika, Cumin, and Oregano. Stir everything together and let the spices toast for about 1 minute to bring out their full flavor.

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Incorporate the Chipotles & Tomatoes:

Add the chipotles in adobo (with a little of the adobo sauce for extra flavor) and fire roasted tomatoes. Stir to combine, making sure to scrape up any bits stuck to the bottom of the pot—they’re packed with flavor! Let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Add Liquids and Beans:

Pour in the chicken broth and bring the soup to a simmer. Add in the Better Than Bouillon Chicken Base, and season with AP seasoning, buttery garlic pepper, and chicken bouillon to taste. Stir everything together and let the soup cook for another 10 minutes, allowing the flavors to come together.

Then, add the kidney beans, black beans, and corn. Stir to combine and let it simmer for another 5 minutes so everything heats through.

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Add the chicken to the soup and stir it in. Let the soup simmer for an additional 5 minutes, allowing the chicken to soak up all the flavor.

Make It Creamy:

Once the soup has reached your desired flavor and consistency, stir in the heavy cream. This will give the soup a rich, velvety texture. Taste and adjust the seasoning as needed—this is your chance to add a pinch more of the spices or seasonings for the perfect balance of heat and flavor.

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For the homemade fried tortillas, simply slice into strips, and fry at 350 degrees until crispy! Top with salt.

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Mr. Make It Happen

Japanese Steel Chef Knife

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Mr. Make It Happen

2pc. Hybrid Skillet

Garnish and Serve:

To serve, ladle the creamy tortilla soup into bowls. Top with fried tortilla strips, a generous sprinkle of shredded cheese, fresh cilantro, and a few slices of creamy avocado. For a bit of extra crunch, you can add more tortilla strips on top.

Tips for the Perfect Tortilla Soup:

  • Adjust the Heat: If you like your soup on the spicier side, don’t be afraid to add extra jalapeños or even a bit more chipotle in adobo. If you prefer a milder version, reduce or omit the Chipotle Peppers.
  • Customize the Creaminess: For a lighter version, you can swap the heavy cream for half-and-half or even whole milk. If you want it extra creamy, add more cream or even a dollop of sour cream when serving.
  • Fried Tortillas: Making homemade crispy tortilla strips is easy! Just cut some corn tortillas into strips, fry them in a little oil until crispy, and drain them on a paper towel. They add the perfect crunch to your soup.
  • Frozen Veggies: If you don’t have fresh corn, feel free to use frozen or even canned corn—either works great.
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Why You’ll Keep Coming Back to This Recipe:

This creamy tortilla soup is the perfect blend of smoky, spicy, and creamy. It’s hearty enough to be a meal on its own, especially with the addition of rotisserie chicken and beans, but light enough to enjoy any time of the year. The layers of flavor—from the smoky chipotle to the cumin and oregano—really elevate the dish, while the crispy tortilla strips, avocado, and cheese provide a perfect balance of textures.

So, next time you’re in the mood for something cozy, satisfying, and full of flavor, give this creamy tortilla soup a try. It’s guaranteed to warm you from the inside out!


Creamy Tortilla Soup

CTS Creamy Tortilla Soup 12
There's nothing quite like a warm, comforting bowl of creamy tortilla soup to bring a little joy to your day. This recipe combines the smoky heat of chipotles, the rich flavors of rotisserie chicken, and a velvety creaminess that’ll make you want to savor every spoonful. Perfect for cooler days or anytime you’re craving something hearty, this soup is as flavorful as it is satisfying.

Ingredients 

  • 1 Rotisserie Chicken, shredded
  • 1 Red Onion, diced
  • 2 Jalapeños, deseeded and chopped
  • 4 Cloves Garlic, minced
  • 1 Can Chipotles in Adobo Sauce, chopped
  • 1/2 tsp Ancho Chile Powder
  • 1 tsp Chile Powder
  • 1 tsp Smoked Paprika
  • 1 tbsp Cumin
  • 1 tbsp Oregano, preferably Mexican oregano
  • 1 tsp Better Than Bouillon Chicken Base, or 1 chicken bouillon cube
  • AP Seasoning, to taste
  • Buttery Garlic Pepper, to taste
  • Chicken Bouillon, to taste
  • 1 Can Fire Roasted Tomatoes, with juices
  • 5 Cups Chicken Broth
  • 1 Can Kidney Beans, drained and rinsed
  • 1 Can Black Beans, drained and rinsed
  • 8 oz Corn, fresh, frozen, or canned
  • 1/2 Cup Heavy Cream

For Garnish:

  • Fried Tortillas, cut into strips
  • Shredded Cheese, cheddar or Mexican blend
  • Fresh Cilantro, chopped
  • Avocado, sliced

Instructions 

Prep Work:

  • Take your rotisserie chicken and just remove the bone, skin, and cartilage and chop into bite sized pieces.
  • Next, dice your veggies and set aside. (Garlic too if you’re using fresh)
  • Next, strain the beans, corn, etc and set them aside.
  • Start by heating a little oil in a large pot over medium heat. Add the diced red onion and sauté for 4-5 minutes until the onions become soft and translucent. Next, throw in the jalapeños and garlic, cooking for an additional 1-2 minutes until fragrant.

Add the Spices:

  • Now it’s time to add the spices! Sprinkle in the Ancho Chile Powder, Chile Powder, Smoked Paprika, Cumin, and Oregano.
  • Stir everything together and let the spices toast for about 1 minute to bring out their full flavor.

Incorporate the Chipotles & Tomatoes:

  • Add the chipotles in adobo (with a little of the adobo sauce for extra flavor) and fire roasted tomatoes.
  • Stir to combine, making sure to scrape up any bits stuck to the bottom of the pot—they’re packed with flavor!
  • Let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Add Liquids and Beans:

  • Pour in the chicken broth and bring the soup to a simmer.
  • Add in the Better Than Bouillon Chicken Base, and season with AP seasoning, buttery garlic pepper, and chicken bouillon to taste.
  • Stir everything together and let the soup cook for another 10 minutes, allowing the flavors to come together.
  • Then, add the kidney beans, black beans, and corn.
  • Stir to combine and let it simmer for another 5 minutes so everything heats through.
  • Add the chicken to the soup and stir it in. Let the soup simmer for an additional 5 minutes, allowing the chicken to soak up all the flavor.

Make It Creamy:

  • Once the soup has reached your desired flavor and consistency, stir in the heavy cream. This will give the soup a rich, velvety texture. Taste and adjust the seasoning as needed—this is your chance to add a pinch more of the spices or seasonings for the perfect balance of heat and flavor.
  • For the homemade fried tortillas, simply slice into strips and fry at 350 degrees until crispy! Top with salt.

Garnish and Serve:

  • To serve, ladle the creamy tortilla soup into bowls.
  • Top with fried tortilla strips, a generous sprinkle of shredded cheese, fresh cilantro, and a few slices of creamy avocado.
  • For a bit of extra crunch, you can add more tortilla strips on top.

Notes

Tips for the Perfect Chicken Enchilada Casserole:
  • Use What You Have: If you’re missing some of the spices or ingredients, feel free to swap them out. No green chiles? Use diced tomatoes with green chilies. No Sazon packet? A pinch of turmeric and extra cumin will work.
  • Make it Extra Cheesy: For the ultimate cheesy experience, try using a combination of cheeses like cheddar, Monterey Jack, and pepper jack. You can even add some cream cheese for extra creaminess.
  • Make Ahead: This casserole is perfect for prepping ahead! Assemble it the night before, cover it tightly, and refrigerate. When you’re ready to bake, just pop it in the oven for 25-30 minutes and enjoy.
• • Low-Carb Options: Since this recipe uses low-carb tortillas, it’s great for anyone watching their carb intake. You can also swap the beans for additional veggies (like zucchini or mushrooms) if you prefer a lower-carb version.

Additional Info

Course: Appetizer, Chicken Recipes, Soups & Stews

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About Matt Price

I’m Matt Price – A self taught “Home Chef”, or “Internet Chef”, lol, from Virginia. I’m super passionate about cooking and sharing recipes and techniques to elevate home cooking. Too many of us have drifted away from the kitchen – and my goal is to change that! Let’s Make It Happen.

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