Easy Creamy Chicken Tortilla Soup for Dinner
Easy Chicken Tortilla Soup is a comforting, creamy twist on a classic. After making this many times, I discovered the secret to the perfect broth is a combination of chicken broth and heavy cream. The result is a rich, velvety soup that’s perfect for cozy nights in. If you love recipes like this, you’ll also enjoy Easy Thai Red Curry Lentil Soup with Sweet Potato and Refreshing Lemon Basil Cooler with Sparkling Water.
Why This Easy Creamy Chicken Tortilla Soup for Dinner Is Pure Comfort
- Creamy yet light broth
- Crispy tortilla strips for texture
- Easy to make and customize
- Perfect for meal prepping
What You'll Need for Easy Creamy Chicken Tortilla Soup for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Onion
- Garlic
- Chicken broth
- Heavy cream
- Corn tortillas
- Avocado
- Cumin
- Chili powder
- Salt
- Pepper
- Lime juice
- Optional: Shredded cheese
- Optional: Sour cream
- Optional: Fresh cilantro
đź“ť Ingredient Notes
- Chicken broth: You can use low-sodium chicken broth to control the sodium content.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Smooths the soup without removing it from the pot → See on Amazon
- Cast iron skillet — Perfect for toasting tortilla strips → See on Amazon
How to Make Easy Creamy Chicken Tortilla Soup for Dinner
- Step 1: Sauté onion and garlic until soft. Add chicken and cook until browned.
- Step 2: Add chicken broth, spices, and chicken to the pot. Simmer until chicken is cooked through.
- Step 3: Use an immersion blender to partially blend the soup, leaving some chunks of chicken.
- Step 4: Stir in heavy cream and lime juice. Taste and adjust seasoning.
- Step 5: Fry tortilla strips in a skillet until crispy. Serve soup with tortilla strips, avocado, and your choice of toppings.
Cook's Tips for Perfect Easy Creamy Chicken Tortilla Soup for Dinner
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- Tip: For a spicier soup, add a diced jalapeño when sautéing the onions.
- Tip: To make this soup ahead, prepare the chicken and broth mixture, then store it in the refrigerator. Add the cream and lime juice just before serving.
Storing & Reheating Easy Creamy Chicken Tortilla Soup for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: You can make this soup up to 2 days ahead. Store the chicken and broth mixture separately from the cream and lime juice.
Freezing Easy Creamy Chicken Tortilla Soup for Dinner
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smoother soup, blend the entire mixture until smooth. I like to leave some chunks of chicken for texture.
- Best substitution: You can substitute the heavy cream with full-fat coconut milk for a dairy-free version.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for quick meals.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your soup is too thick, thin it out with a bit more chicken broth. If it's too thin, simmer it for a few more minutes to reduce.
Want to level up this recipe?
High-quality chicken broth — A good broth is the key to a flavorful soup. Using a high-quality broth pays off in the final taste. → Check price on Amazon
Easy Creamy Chicken Tortilla Soup for Dinner
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Onion
- Garlic
- Chicken broth
- Heavy cream
- Corn tortillas
- Avocado
Seasonings
- Cumin
- Chili powder
- Salt
- Pepper
- Lime juice
Optional Toppings
- Shredded cheese
- Sour cream
- Fresh cilantro
Instructions
- Step 1: Sauté onion and garlic until soft. Add chicken and cook until browned.
- Step 2: Add chicken broth, spices, and chicken to the pot. Simmer until chicken is cooked through.
- Step 3: Use an immersion blender to partially blend the soup, leaving some chunks of chicken.
- Step 4: Stir in heavy cream and lime juice. Taste and adjust seasoning.
- Step 5: Fry tortilla strips in a skillet until crispy. Serve soup with tortilla strips, avocado, and your choice of toppings.
Notes
- Chef tip: For a smoother soup, blend the entire mixture until smooth. I like to leave some chunks of chicken for texture.
- Best substitution: You can substitute the heavy cream with full-fat coconut milk for a dairy-free version.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for quick meals.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your soup is too thick, thin it out with a bit more chicken broth. If it's too thin, simmer it for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can make this soup up to 2 days ahead. Store the chicken and broth mixture separately from the cream and lime juice.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbs: 25g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 100mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Chicken Tortilla Soup for Dinner FAQs
Yes, you can make this soup up to 2 days ahead. Store the chicken and broth mixture separately from the cream and lime juice.
Overcooking the chicken can make the soup dry. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C) and no more.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, you can substitute the heavy cream with full-fat coconut milk for a dairy-free version.
Chicken Tortilla Soup contains chicken in the broth, while Tortilla Soup typically does not. The main difference is the protein source.
A Warm Final Note
I can’t wait for you to try Easy Creamy Chicken Tortilla Soup for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
