How to Make Creamy Chicken Tortilla Soup Quick and Easy
This soup is fun to make because it is quick and easy and full of flavor. When I make creamy chicken tortilla soup, my biggest time saver is to grab a rotisserie chicken from the store. Here is a pro tip – the most juicy rotisserie chickens are located in your local warehouse stores; Sam’s Club, BJ’s, and Costco.
I have no idea why, it just is. For this recipe I only pulled and shredded the meat from the leg quarters (legs and thighs). I find that when I add all the other ingredients, the meat from the legs and thighs is enough to feed a family of 4-5. Here is the recipe! Enjoy.
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 1/2 red bell pepper, chopped
- 4 oz cream cheese
- 2 cloves garlic, chopped
- 1 packet taco seasoning, add to your taste
- 1/4 tsp chili powder
- 1 tsp cumin
- 2 cups rotisserie chicken, I used the leg and thighs
- 4 cups chicken broth
- 1/2 cup corn, canned or frozen is fine
- 1/2 cup black beans, rinsed
- 1/2 cup fire roasted diced tomatoes, canned
- 3/4 cup heavy whipping cream
Toppings for Creamy Chicken Tortilla Soup
- fresh cilantro leaves
- avocado, sliced or in chunks
- tortilla strips or chips
- cotija cheese or monterray jack
- jalapeno pepper, slices
- Add butter and olive oil to pot on medium high heat
- Add onions, red bell pepper, and flour (optional) to the pot. Cook until the onions are translucent.
- Add the cream cheese and garlic to the pot and incorporate in with the onion and red bell pepper mixture.
- Once everything is well combined add the taco seasoning, chili powder, cumin, and rotisserie chicken to the pot and mix well.
- Pour in the chicken brothand begin to thin out the mixture in the pot. Once it is thinned out, add the heavy whipping cream.
- Add the corn, black beans, and tomatoes and allow the soup to simmer for about 5 minutes.
- Serve and Enjoy! Don't forget to add the toppings of your choice.
Nutrition Information:Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 300
Is Creamy Chicken Tortilla Soup Keto?
This recipe for creamy chicken tortilla soup can be keto friendly if you eliminate the corn and the black beans. All of the other ingredients are keto compliant. You can add a little bit more cream cheese to increase the fat and enhance the creaminess of the soup. Also, piling on the avocado slices, once the soup is finished, increases the fat of this dish.
What’s in this Soup?
Chicken tortilla soup is a Mexican dish containing chicken, tomatoes, corn, beans, cheese, and a chicken stock. If you would like to add the more flavor to the soup here are some things you can do: grill an ear of corn and add it to to the soup just before finishing; use homemade chicken stock; or add roasted garlic to the stock.
Toppings for chicken tortilla soup are: fresh cilantro, cotija cheese (or your favorite shredded cheese), avocado, tortilla strips (or tortilla chips of your choice), lime wedges (on the side), jalapeño slices, fresh tomatoes, radish slices, a dollop of sour cream, salsa, red onion, and hot sauce. I choose the toppings based on a couple of things: what I have a taste for and what I have laying around the house.
How to Make Chicken Tortilla Soup Thicker
You’ve made chicken tortilla soup before but is just wasn’t thick enough. You want a st-oup (something in-between a stew and a soup). That can be done! In order to thicken your soup, you will want to add 1-1/2 tablespoons of flour to the pot when you are cooking down your onions and red bell peppers in the oil. Once the onions are translucent, then you will want to add the chicken broth. Adding the flour and cooking it thickens the soup. It just all depends on what it is you want to taste in your food. If you are wanting the chicken tortilla soup to be gluten free, adding the flour will make it gluten and will not serve your purpose.
Some people will add arrowroot powder or xanthan gum to thicken the soup. My personal preference: don’t use the xanthin gum. It is more for baking and can add a layer of sweetness to the soup.
Another way to thicken chicken tortilla soup is to add a can of cream of chicken soup. This can be the perfect base for the soup. Once the onions and peppers are cooked add the cream of chicken soup and thin it out with the chicken broth. Yummy!
Can you Freeze Chicken Tortilla soup?
Yes! You absolutely can freeze chicken tortilla soup. One thing you want to keep in mind when it comes to freezing the creamy chicken tortilla soup is when you are freezing a soup with meat in it, you want to bag it and freeze it within 3 days of cooking. Best way to go about this is to allow the soup to cool and place in freezer bags. Once you have determined the amount you don’t want to have readily available in the refrigerator, put them in quart size freezer bags. A quart size freezer bags will approximately be one serving of soup. So if you don’t want to warm up an entire pot of frozen soup and you’d rather pull out individual servings, use the quart size.
When you freeze the chicken tortilla soup, do not add the tortilla chips. They will become soggy. And the joy of the soup is to have those bits of corn crunch throughout the soup. Unless that is your thing, then go for it.
Don’t Forget to Enjoy!
It wouldn’t be dinner if the youngest one wasn’t sneaking tortilla chips out the bowl before it was time to eat. I hope you all will enjoy this as much as we did. Creamy chicken tortilla soup is a meal that gets the kids involved due to its simplicity. It is quick and easy making dinner ready in no time! Looking for another recipe to try that the family will love? Try this Red Beans and Rice with Sausage recipe!