Unctuous and Earthy Creamy Chicken Tortilla Soup

BY Emily Parker December 4, 2025

The essence of the Southwest, captured in a single, deeply satisfying bowl—that’s the promise of a truly great Creamy Chicken Tortilla Soup. Unlike its broth-based cousin, this iteration wraps you in a velvety, subtly spicy embrace that transforms a simple meal into an occasion. It’s the perfect foil for a chilly evening or a robust, soul-warming lunch, blending tender shreds of chicken, fire-roasted tomatoes, and a creamy backdrop that balances the tang of lime and the smokiness of chili powder. It’s hearty enough to stand alone but shines when loaded with crisp tortilla strips and fresh, vibrant toppings. This is a comforting dish that never feels heavy, thanks to the careful layering of fresh, aromatic ingredients.

Table of Contents

Provisions for a Perfect Batch

The quality of your components makes all the difference here; aim for the richest chicken stock you can find.

For the Soup Base:

2 tablespoons unsalted butter (30 grams)
1 large yellow onion, finely diced (about 1 cup)
1 red bell pepper, finely diced
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 (28 ounce / 794 grams) can crushed tomatoes
1 (10 ounce / 283 grams) can diced tomatoes with green chilies, undrained
6 cups chicken stock, low sodium (1420 ml)
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, freshly ground

To Finish the Soup:

2 cups shredded cooked chicken (rotisserie is excellent)
1 cup heavy cream (240 ml)
1/4 cup finely chopped cilantro, plus more for garnish
Juice of 1 large lime

For Serving and Garnish:

4 corn tortillas, sliced into thin strips
2 tablespoons neutral oil, like canola or vegetable
Shredded Monterey Jack or cheddar cheese
Sour cream or Mexican crema
Diced avocado or a scoop of guacamole

Methodical Preparation

This recipe proceeds in a few simple, distinct stages: building the aromatic foundation, simmering the body, enriching the texture, and finally, frying the signature garnish.

Sauté Aromatics: Melt the butter in a large Dutch oven or stockpot over medium heat. Add the diced onion and bell pepper, sautéing until they soften and the onion turns translucent, about seven to eight minutes.
Bloom Spices and Garlic: Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne (if using). Cook for sixty seconds, stirring constantly, until the spices are intensely fragrant.
Simmer the Foundation: Pour in the crushed tomatoes, the diced tomatoes with green chilies, and the chicken stock. Season with salt and pepper. Bring the mixture to a low boil, then reduce the heat, cover, and let it simmer gently for twenty minutes.
Prepare the Tortilla Garnish: While the soup simmers, heat the neutral oil in a small skillet over medium-high heat. Fry the tortilla strips in small batches until they are golden and crispy. Remove with a slotted spoon and immediately drain on paper towels; lightly sprinkle with salt.
Finish the Base: Remove the soup from the heat. Carefully use an immersion blender to partially blend the soup until it reaches your desired consistency—a few pulses for chunky, or a longer blend for smooth. Alternatively, transfer half the soup to a regular blender and process until smooth, then return it to the pot.
Add Chicken and Cream: Return the pot to low heat. Stir in the cooked shredded chicken, the heavy cream, and the fresh cilantro. Heat through gently for five minutes, ensuring it does not boil after the cream is added.
Final Seasoning: Taste the soup and stir in the fresh lime juice. Adjust the salt and pepper as needed.
Serve: Ladle the hot soup into bowls and garnish generously with the crispy tortilla strips, shredded cheese, sour cream, and diced avocado.

Building Flavor: Step-by-Step Culinary Guidance

The secret to a complex, satisfying soup lies in the careful attention paid to each phase of cooking. Don’t rush the process, as proper flavor extraction and textural development are key.

The Foundation Phase: Developing Depth

When you begin by melting the butter and sautéing the onion and bell pepper, aim for a gentle, slow cook. The goal is not browning, but rather to soften and sweeten the vegetables, coaxing out their natural sugars. They should be tender and somewhat translucent. This stage builds a subtle sweetness that balances the heat later on.

The brief cooking of the spices and garlic—what chefs call “blooming”—is non-negotiable. Cooking the chili powder, cumin, and paprika directly in the fat for sixty seconds transforms them. Their essential oils release, intensifying their aroma and flavor many times over. The heat should be low enough to prevent scorching; burnt garlic or spices will introduce a bitter, acrid note you cannot remove. Watch for a rich, intoxicating aroma that fills your kitchen—that’s your cue.

The Simmering Stage: Merging Ingredients

Once the tomatoes and stock are introduced, the twenty-minute simmer is crucial for allowing the flavors to truly marry. The acidity of the tomatoes mellows, and the aromatic spice blend infuses into the stock. This also provides the opportunity for the diced tomatoes with green chilies to break down slightly, adding texture and subtle heat. Keep the lid on to minimize evaporation, which helps maintain the soup’s volume and prevents the stock from reducing too intensely.

The Textural Transition: Cream and Blending

The blending step is what separates a good soup from an exceptional one. If you prefer a rustic, heartier texture, a few quick pulses with an immersion blender will leave some chunks intact while emulsifying the broth base for creaminess. For a silky-smooth, restaurant-quality consistency, blending half or all of the soup in a standard blender is necessary. Be extremely careful when blending hot liquids—vent the blender lid and cover it with a towel. The heavy cream should be added off the heat, or over the lowest setting, and the soup should only be gently heated, not boiled, after its inclusion. Boiling can cause the cream to separate or curdle, resulting in a grainy texture.

The Crucial Garnish: The Tortilla Strips

The crispy tortilla strips are non-negotiable for authentic chicken tortilla soup. They provide the signature crunch and corn flavor that contrasts beautifully with the smooth, rich broth. Ensure your oil is hot enough—a strip should sizzle immediately when dropped in. Fry them until they are a deep golden color, but watch them closely as they can go from perfect to burnt in seconds. The salt applied immediately upon removal helps the flavor adhere and draws out any residual moisture, ensuring maximum crispness.

Expert Adjustments for Flavor and Texture

A few learned tricks can elevate this everyday soup into something truly memorable, ensuring it’s executed flawlessly.

Charred Components: For a deeper, smoky flavor that complements the paprika, try charring the onion and bell pepper slightly before dicing. A few minutes under the broiler can add a layer of complexity.
The Right Tomato: Using crushed tomatoes gives a better body and smoother base than diced tomatoes alone. If you only have whole canned tomatoes, crush them by hand or with a quick pulse in the food processor before adding them.
Preventing Graininess: Always ensure your heavy cream is at room temperature before adding it to the hot soup. The sharp temperature contrast can sometimes lead to curdling. Stir it in slowly and consistently.
Use Quality Shredded Chicken: Rotisserie chicken is ideal as it’s already seasoned and tender, saving considerable time. If cooking chicken fresh, simmer boneless, skinless breasts in the chicken stock you plan to use for the soup; this infuses the stock with even more flavor.
Acid at the End: The lime juice is a finishing touch, not an ingredient to simmer. Adding it at the end brightens all the flavors. Its acidity cuts through the richness of the cream and the smokiness of the spices.

Alternative Protein and Heat Options

This versatile soup base is a fantastic foundation that can be adapted to various dietary needs or simply to change up the flavor profile.

Black Bean and Corn: For a vegetarian version, omit the chicken and add one can of drained and rinsed black beans and one cup of frozen or fresh corn kernels during the final five minutes of simmering. Use vegetable stock instead of chicken stock.
Roast Pork Shoulder: Instead of chicken, shred slow-roasted pork shoulder (or carnitas). The richness of the pork pairs exceptionally well with the spices. Add a splash of apple cider vinegar with the lime juice for balance.
Smoked Turkey: If you have leftover smoked turkey, it’s an incredible substitution. The existing smoky flavor will deepen the soup’s profile. Stir it in toward the end just to heat through.
Heat Control: For a truly fiery soup, add a whole jalapeño or serrano pepper, sliced lengthwise, to the pot during the initial simmering stage, removing it before blending. For a milder, earthy heat, increase the amount of smoked paprika.

How to Present the Soup

The presentation is half the experience with this vibrant dish. Serving is more than just ladling; it’s about creating a colorful, textural counterpoint to the deep, rich broth.

The Classic Bowl: Serve in sturdy ceramic bowls that retain heat. A dollop of cool sour cream or crema in the center, followed by a generous handful of the crispy tortilla strips draped over the top, provides the necessary contrast.
The Avian and Herbaceous: A sprinkle of finely diced fresh cilantro and the smooth, creamy chunks of ripe avocado should be the final touch. These provide a fresh, vegetal contrast to the warm, spicy depth of the soup.
As a Starter: For a lighter beginning to a meal, serve smaller portions in warmed mugs. Offer a side dish of toppings so guests can customize their own garnish.
Pairing with Salads: The robust flavor of the soup is ideally matched with a simple, bright salad. A light side salad dressed with a straightforward lime vinaigrette is a perfect complement.

Common Culinary Queries

Addressing the most frequent questions that arise when preparing this creamy favorite.

Can I use store-bought stock instead of homemade?

Absolutely. Using a high-quality, store-bought, low-sodium chicken stock is perfectly acceptable. Just be mindful of the salt content and adjust the amount of kosher salt added during the seasoning phase accordingly.

How long will leftovers last in the refrigerator?

Properly stored in an airtight container, the soup will keep beautifully in the refrigerator for up to four days. It actually tastes even better the next day once the flavors have had more time to meld.

Can I freeze the soup for later?

The soup base itself, before the addition of the heavy cream, freezes very well. Once it has completely cooled, transfer it to freezer-safe containers and store for up to three months. Thaw overnight in the refrigerator and stir in the heavy cream and lime juice after reheating. Freezing soup that already contains dairy can sometimes result in a slightly grainy texture upon thawing.

What’s the best way to get perfectly shredded chicken?

If you are cooking your own chicken, the easiest method is to place the cooked, drained chicken breasts or thighs in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about thirty seconds, and the paddle will shred the chicken perfectly and quickly.

Is there a non-dairy substitute for the heavy cream?

Yes, for a non-dairy alternative, a can of full-fat coconut milk (not the beverage kind) can be stirred in for richness and texture. It will impart a slight coconut flavor, but the spices are strong enough that it won’t dominate the taste. Alternatively, a plant-based unsweetened cashew cream works quite well.

Nutritional Information

This table provides estimated nutritional details for one serving of this soup.

Nutrient	Amount per Serving
Calories	380 kcal
Protein	30 g
Carbs	25 g
Fat	18 g
Fiber	6 g
Sugar	8 g
Sodium	590 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.