Creamy Tortilla Soup

Chicken Tortilla Soup photo garnished with avocado, sour cream, cheese, and homemade tortilla chips

5 from 1 vote

This dish is ideal for your Cinco de Mayo festivities—warm, inviting, and packed with flavor. It’s a cozy way to bring family and friends together, especially when paired with festive toppings and a side of tortilla chips or warm cornbread.

Whether you're celebrating with a backyard party or a cozy dinner at home, this Creamy Tortilla Soup will bring bold Mexican-inspired flavors to your table in the most comforting way.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Chicken Recipes, Soups & Stews

Cuisine: American

Servings: bowls

Author: Matt Price

Equipment

Dutch Oven or large pot
Sharp Knife
Cutting Board
Wooden Spoon
Strainer or Colander
Frying Pan or Deep Skillet

Ingredients

Soup Base

1 Rotisserie Chicken shredded
1 Red Onion diced
2 Jalapeños deseeded and chopped
4 Cloves Garlic minced
1 Can Chipotles in Adobo Sauce chopped
½ teaspoon Ancho Chile Powder
1 teaspoon Chile Powder
1 teaspoon Smoked Paprika
1 tablespoon Cumin
1 tablespoon Oregano preferably Mexican oregano
1 teaspoon 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
½ Cup Heavy Cream

Garnishes:

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

US Customary - Metric

Instructions

Step 1: Prep the Chicken and Veggies

Shred the rotisserie chicken (or whatever you have on hand) and chop into bite-sized pieces.
Discard the skin, bones, and cartilage.
Dice the onion, jalapeños, Chipotle’s in Adobe Sauce and mince your garlic if using fresh.
Strain and rinse the beans, corn, and other canned goods except for fire roasted tomatoes; then set everything aside.

Step 2: Sauté the Base Flavors

Heat a bit of oil in a large pot over medium heat.
Add the red onion and cook for 4–5 minutes until softened.
Then stir in the jalapeños and garlic.
Cook for another 1–2 minutes until fragrant.

Step 3: Add the Spices

Sprinkle in the ancho chile powder, chile powder, smoked paprika, cumin, and oregano.
Stir to coat the veggies, toasting the spices for about 1 minute to unlock their flavor.

Step 4: Add Tomatoes and Chipotles

Stir in the chopped chipotles in adobo (with a little of the adobo sauce for extra flavor) and the fire-roasted tomatoes (with juice).
Scrape the bottom of the pot to release any flavor-packed bits.
Let simmer for 5 minutes.

Step 5: Pour in Broth and Seasonings

Add the chicken broth and bring it to a low simmer.
Mix in the chicken base, AP seasoning, buttery garlic pepper, and chicken bouillon to taste.
Simmer for 10 minutes, allowing the broth to build depth.

Step 6: Add Beans, Corn, and Chicken

Now toss in the black beans, kidney beans, and corn.
Stir well and simmer for another 5 minutes.
Then, fold in the shredded chicken and let it cook for another 5 minutes to soak up all the flavors.

Step 7: Make It Creamy

Once the soup has reached your desired flavor and consistency, pour in the heavy cream and stir.
Let the soup simmer for a few more minutes to create a rich, velvety texture.
Taste and adjust seasoning if needed —this is your chance to add a pinch more of the spices or seasonings for the perfect balance of heat and flavor.

Step 8: Garnish Like a Pro

Fry tortilla strips at 350°F until golden and crispy, then salt them lightly.
Ladle the soup into bowls and top with tortilla strips, shredded cheese, cilantro, and creamy avocado slices.

Video

Notes

Pro Tips for the Perfect Tortilla Soup

Dial Up the Heat: Love spice? Add more chipotle or jalapeño to turn up the heat.
Control the Creaminess: Swap the heavy cream with half-and-half or even coconut milk for a twist.
Go Crunchy: Homemade tortilla strips beat bagged chips—just slice and fry fresh corn tortillas.
No Fresh Corn? No worries. Canned or frozen works beautifully.

Nutrition