Pull Up a Chair: Creamy Chicken Tortilla Soup, My Way

Alright, friend—if you’ve ever found yourself standing in your kitchen with a package of chicken, a can of beans, and absolutely no idea what’s for dinner, you are in very good company. I think the very first time I made this Creamy Chicken Tortilla Soup, I was also avoiding a pile of laundry and hoping to avoid another night of scrambled eggs. There’s something about that creamy, zesty broth that just makes it feel like a hug in a bowl. Plus, it’s forgiving (unlike sourdough, which—don’t get me started). In fact, if you’re reading this because you’ve got leftovers or just random bits and bobs in your fridge, you’re already halfway there. Let’s get into it, and I promise not to judge if you eat this straight from the pot—I mean, who hasn’t?

Why You'll Want to Make This Again (And Again)

I make this when it’s chilly outside, or when my family is just about ready to riot if I serve plain chicken for the third time in a week. They go absolutely mad for it—especially my youngest, who claims it’s the only soup worth eating (she once tried to eat it for breakfast, and honestly, I didn’t stop her). This is also my go-to when I need something comforting but don’t want to spend all night washing up. And here's a confession: I used to think “creamy” meant you had to drown everything in heavy cream, but with this soup? It’s a bit more clever. (If you’re lactose-intolerant, don’t worry, I’ve got a workaround.)

Let's Talk Ingredients (and a Few Substitutions)

2 chicken breasts (rotisserie chicken is my usual cheat—no shame!)
1 tablespoon olive oil (sometimes I use veg oil if I’m out, or just a knob of butter if I’m feeling wild)
1 medium onion, diced (red, yellow—doesn’t matter. My gran swore by yellow, but I use what I have)
3 garlic cloves, minced (okay, I’ve used garlic powder in a pinch, maybe a teaspoon)
1 red bell pepper, chopped (or green, or… whatever’s wilting in your fridge)
1 can (14oz) diced tomatoes, undrained
1 can (15oz) black beans, drained and rinsed (sometimes pinto beans)
1 cup frozen corn (fresh is great, canned is fine, no one will notice)
4 cups chicken broth (I mix bouillon and water half the time—it works)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika (actually, regular paprika is fine if you can’t find smoked—just gives it a little extra something)
Salt and pepper, to taste
¾ cup heavy cream (or whole milk, or honestly, a dollop of sour cream stirred in at the end—see Notes)
½ cup shredded cheddar cheese, plus more for topping (use what you have—Monterey Jack is also great!)
Tortilla strips or chips for serving
Fresh cilantro, lime wedges, and avocado for garnish (if you like, or skip it—my brother picks them off anyway)

Cooking Directions—With a Few Sidetracks

Grab a decent-sized pot (my Dutch oven gets a workout here). Heat the olive oil over medium heat. Toss in the onion and bell pepper. Sauté for 3-4 minutes until they’re soft. I usually spill a bit at this stage—no biggie.
Add the garlic, cumin, chili powder, and paprika. Stir for about 1 minute (your kitchen should start to smell amazing right about now).
Add chicken breasts, diced tomatoes, black beans, corn, and broth. Stir it up. Bring to a simmer, then lower the heat and let it bubble away, uncovered, for about 15 minutes. If you’re using cooked chicken, just throw it in later. If not, this is where you poach it in the soup (which is… super convenient, honestly).
Once the chicken is cooked through (about 15-20 mins), fish it out, shred it with two forks (or your hands if you’re impatient and it’s cool enough). Pop it back in. If you used rotisserie or leftover chicken, just add it now along with the tomatoes and beans.
Here’s where I stir in the cream and cheese. Don’t panic if it looks a little odd as the cheese melts, just keep stirring and it’ll smooth out. Taste it—sometimes I add a pinch more salt here. Or eat a spoonful straight from the pot; your secret’s safe with me.
Ladle into bowls, top with tortilla strips (I like crushing up a big handful of chips), a squeeze of lime, and all the toppings you fancy.

A Few Notes From the Trenches

I used to dump in the dairy too early and got weird, broken-looking soup. Actually, I find it works better if you wait till the heat’s lower—nobody likes curdled soup.
You can totally make this in a slow cooker (just dump everything but the dairy in and cook on low for 6 hours, then finish with the cream/cheese).
One time I used coconut milk instead of cream. It was... interesting. Maybe not my finest hour.

Soup Experiments (What Worked and What Didn't)

Adding a can of green chilies: Amazing! Do it if you like a kick.
Trying to use almond milk for dairy-free? Eh, it’s a bit thin for my liking, but if you must, add extra cheese.
Once, I threw in some leftover roasted sweet potato—actually, it was great. But don’t try this with broccoli (trust me, just don’t).

What You'll Need (But Don't Panic If You Don't Have It)

Big pot or Dutch oven (but honestly, a regular saucepan works; just don’t crowd it)
Sharp knife for all that chopping (or, you know, just tear the chicken by hand—no judgment)
Ladle, but if you don’t have one, I’ve been known to use a mug to serve this up

How to Store Leftovers (If You Even Have Any)

This soup keeps in an airtight container in the fridge for about 2-3 days, and it reheats beautifully on the stove or in the microwave. In my house, it honestly never lasts more than a day, but if you’re blessed with leftovers, you’re in for a treat tomorrow. It thickens up a bit, and I think it actually tastes better the next day. Can you freeze it? Sure, but skip the cream/cheese until you reheat, or the texture gets a bit funky.

How I Like to Serve It

Big bowls, topped with extra cheese (I’m an over-the-top cheese person), a handful of crushed tortilla chips, and loads of cilantro. Sometimes I add a dollop of Greek yogurt if we’re out of sour cream—nobody complains. And if we’re feeling fancy, I set out lime wedges and avocado slices. Some nights, it’s just chips and a spoon, and that’s fine too.

What I've Learned (A Few Hard-Earned Tips)

Don’t rush shredding the chicken. I tried once, burned my fingers, and spent the evening pouting. Let it cool a sec.
Add the cream and cheese off the heat, or you’ll get weird lumps. I learned this the hard way—twice.
If it tastes flat, it usually just needs more salt or a squeeze of lime—not another spice dump.

FAQ: Genuine Questions I've Gotten (and a Digression About Spoons)

Can I make it vegetarian?
Oh, absolutely! Swap chicken for extra beans, maybe some zucchini or mushrooms. It’s still delicious. Actually, I kind of miss the chicken if I’m honest, but it works.
What’s the best cheese?
I usually just grab whatever’s in the fridge—cheddar, Monterey Jack, even a bit of mozzarella once. My mate swears by Tillamook cheese, but I think any decent sharp cheddar does the trick.
Is this spicy?
Not really, but you can crank up the heat with jalapeños or hot sauce. I keep mine mild for the kids, then add smack-you-in-the-face hot sauce to my own bowl. By the way, if you’ve never checked out this hot sauce site, it’s a wild ride.
Can I use leftover turkey?
Yes! In fact, after Thanksgiving, this is my secret weapon for turkey leftovers. Tastes just as good.
What if I don’t have tortilla chips?
Honestly, I’ve broken up stale pitas or even those ends of bread no one eats. Or skip them—soup’s still good. Related: I once ran out of clean spoons and used a fork. Not recommended, but desperate times...
Where’d you get your Dutch oven?
Funny you ask! It was a hand-me-down, but if you’re shopping, Serious Eats has a great Dutch oven guide. Mine’s chipped, but it’s still going strong.

So that’s my Creamy Chicken Tortilla Soup Recipe, with all its quirks, hacks, and occasional kitchen chaos. If you make it, let me know how it turns out—or if you discover a secret ingredient, I’ll probably want to try it. Now, off to check if my laundry has magically folded itself…

Creamy Chicken Tortilla Soup Recipe