Expect a smooth tomato chicken base with warm cumin and chili, shredded chicken, and a lightly thick, creamy finish that still tastes fresh with lime and cilantro. It cooks in about 45 minutes on the stovetop or can go hands off in a slow cooker, and it eats like a cozy chowder with tortilla crunch on every spoonful.
Table of Contents
Ingredients
- 1 tablespoon olive oil for sautéing cleanly without heaviness.
- 1 medium yellow onion finely chopped for sweetness and body.
- 4 garlic cloves minced for depth that stands up to dairy.
- 1 jalapeño seeded and diced for gentle heat or use canned green chile.
- 1 tablespoon tomato paste boosts savor when bloomed.
- 1 teaspoon ground cumin warm base note that defines the profile.
- 1 teaspoon chili powder or ancho or chipotle for smokiness.
- 1 can 14.5 ounces fire roasted diced tomatoes for roasty acidity.
- 5 cups chicken stock strong and flavorful since cream will mellow it.
- 1 pound boneless skinless chicken thighs or breasts shredded after poaching.
- 1 teaspoon dried oregano or Mexican oregano for herbal lift.
- 1 teaspoon kosher salt plus more to taste season in layers.
- 1 can 15 ounces refried beans whisked in for creamy body with less dairy.
- 4 ounces cream cheese softened for ultra smooth blending without clumps.
- 1 cup half and half or heavy cream added off heat for silky finish.
- 8 corn tortillas cut into thin strips for frying or oven toasting.
- Neutral oil for crisping tortilla strips easy garnish with crunch.
- 1 to 2 limes wedges for brightness at the end.
- Toppings avocado cilantro shredded Jack or queso fresco and a spoon of sour cream optional.
Testing notes and swaps
- For clump free cream cheese whisk it with a ladle of hot broth in a bowl until smooth then stream back into the pot off heat.
- Want dairy light Try blending part of the soup or use more refried beans or a cashew splash for body before adding a small pour of cream.
- No pork toppings Use diced smoked beef or pastırma for a salty cured note over the bowls.
How to Prepare Creamy Chicken Tortilla Soup
- Crisp the tortillas: Fry strips at 350 degrees until golden 45 to 60 seconds or bake at 400 until crisp 6 to 8 minutes watch closely to avoid bitterness.
- Sauté base: Warm olive oil over medium add onion jalapeño and a pinch of salt cook 5 to 7 minutes until translucent add garlic 30 seconds until fragrant.
- Bloom and deglaze: Stir in tomato paste cumin and chili powder 30 to 45 seconds until brick red add fire roasted tomatoes and scrape up fond.
- Build and poach: Add chicken stock and oregano bring to a simmer add chicken and cook through 15 to 20 minutes remove and shred.
- Body without heaviness: Whisk refried beans with a cup of hot broth until smooth then stir into the pot simmer 3 to 5 minutes to thicken.
- Make it creamy: In a bowl whisk softened cream cheese with a few ladles of hot soup until smooth then stir back in off heat add half and half taste and do not boil.
- Finish and season: Return shredded chicken squeeze in lime adjust salt and heat with more chili as needed for balance.
- Serve: Ladle into bowls top with tortilla strips avocado cilantro and cheese pass extra lime and a spoon of sour cream at the table.
Most asked FAQs
How do I keep dairy from curdling or clumping
Add cream and cream cheese off heat and temper first by whisking with hot broth in a separate bowl then stir back in and avoid boiling to keep it smooth.
What is the easiest way to make it creamy without heavy cream
Blend a portion of the soup or whisk in refried beans for a rich creamy texture then add a small splash of dairy at the end if you like.
Can I make creamy tortilla soup in a slow cooker
Yes add all base ingredients with chicken cook 4 to 6 hours on high or 6 to 8 on low shred the chicken then temper and stir in dairy at the end so it stays silky.
Creamy Chicken Tortilla Soup
Silky tomato-chicken broth layered with cumin and chili, tender shredded chicken, and a lightly thick, creamy finish brightened with lime and cilantro, plus crispy tortilla strips for crunch.
Equipment
- Dutch Oven
Ingredients
For the soup
- 1 tbsp olive oil for sautéing cleanly without heaviness
- 1 medium yellow onion, finely chopped for sweetness and body
- 4 cloves garlic, minced for depth that stands up to dairy
- 1 jalapeño, seeded and diced or use canned green chile
- 1 tbsp tomato paste bloomed to boost savor
- 1 tsp ground cumin warm base note
- 1 tsp chili powder (or ancho or chipotle) for smokiness
- 14.5 oz fire-roasted diced tomatoes canned
- 5 cups chicken stock strong and flavorful
- 1 lb boneless skinless chicken thighs or breasts poach then shred
- 1 tsp dried oregano or Mexican oregano
- 1 tsp kosher salt plus more to taste
- 15 oz refried beans whisked in for creamy body
- 4 oz cream cheese, softened for ultra-smooth blending
- 1 cup half-and-half or heavy cream added off heat for silky finish
For the tortilla strips
- 8 corn tortillas cut into thin strips
- neutral oil for frying or oven toasting
To finish & serve
- 1–2 limes, cut in wedges for brightness at the end
- avocado, diced optional topping
- cilantro for garnish
- Monterey Jack or queso fresco shredded or crumbled, optional
- sour cream optional spoonful
Instructions
- Crisp the tortilla strips: Fry at 350°F (175°C) until golden, 45–60 seconds, or bake at 400°F (205°C) until crisp, 6–8 minutes; avoid deep browning to prevent bitterness.
- Sauté base: Warm olive oil over medium; add onion, jalapeño, and a pinch of salt. Cook 5–7 minutes until translucent; add garlic and cook 30 seconds until fragrant.
- Bloom and deglaze: Stir in tomato paste, cumin, and chili powder 30–45 seconds until brick red; add fire-roasted tomatoes and scrape up fond.
- Build and poach: Add chicken stock and oregano; bring to a simmer. Add chicken and cook through, 15–20 minutes. Remove and shred.
- Body without heaviness: Whisk refried beans with a cup of hot broth until smooth, then stir into the pot; simmer 3–5 minutes to thicken.
- Make it creamy: In a bowl, whisk softened cream cheese with a few ladles of hot soup until smooth, then stir back in off heat. Add half-and-half; do not boil.
- Finish and season: Return shredded chicken; squeeze in lime and adjust salt and heat with more chili as needed for balance.
- Serve: Ladle into bowls; top with tortilla strips, avocado, cilantro, and cheese. Pass extra lime and a spoon of sour cream at the table.
- Slow cooker option: Add base ingredients with raw chicken; cook 4–6 hours on High or 6–8 on Low. Shred near the end, then temper and stir in dairy off heat.
Notes
For clump-free cream cheese, whisk with a ladle of hot broth until smooth, then stream back in off heat. For a dairy-lighter version, blend part of the soup or rely on more refried beans (or a cashew splash) for body before adding a small pour of cream. For a pork-free savory topping, use diced smoked beef or pastırma.