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Easy Chicken Tortilla Soup with a Creamy Twist
Despite the long ingredient list, this creamy chicken tortilla soup comes together surprisingly easily. The secret to its rich, velvety texture is a blend of crushed tortilla chips and Monterey Jack cheese, which thicken the broth naturally with no flour and only a touch of cream required.
Fresh jalapeños and lime keep the flavors bright, while gently simmering the chicken in seasoned broth builds savory depth. Once the cheese melts in, the result is a boldly flavored, Mexican-style soup that’s hearty enough to serve for dinner.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CHICKEN: Boneless, skinless thighs yield the best flavor and tenderness, but breasts can work in a pinch. For an easy shortcut, use shredded rotisserie chicken.
JALAPEÑO PEPPERS: Fresh jalapeño peppers provide mild, bright heat. For a little more kich, use serrano peppers instead.
DICED TOMATOES: Regular canned diced tomatoes add the right balance of tomato flavor and acidity. For a touch of extra heat and smoky flavor, use tomatoes with green chilies (like Rotel).
TORTILLA CHIPS: Crushed tortilla chips thicken the soup and add subtle corn flavor. Place them in a zip-top bag and crush with a rolling pin.
MONTEREY JACK CHEESE: This cheese melts smoothly, blending into the broth for a creamy texture without clumps or separation.
FROZEN CORN: Corn kernels add color and a touch of sweetness to this soup. Toss them in directly from the freezer. There’s no need to thaw them first.
Prep Overview
How to Make Creamy Chicken Tortilla Soup
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
This soup builds flavor in layers, starting with a quick sauté of onion, jalapeño, and garlic, seasoned with warm spices like cumin and coriander. After adding the broth and chicken, a gentle simmer does the rest of the work, keeping the meat tender and infusing the soup with flavor.
Once the chicken is cooked through and shredded, the soup base is blended until creamy. Crushed tortilla chips serve two purposes here: they add body to the soup and lend it toasty corn flavor.
Smooth-melting Monterey Jack cheese gives the soup its creamy texture, and fresh lime juice, zest, a handful of scallions, fresh tomato, and cilantro are the finishing touches that brighten the overall flavor.
Tips for Success
- DON’T RUSH THE AROMATICS: Let the onion and jalapeño soften fully before adding spices to build maximum flavor.
- BLEND SAFELY: Cool the soup slightly before blending or use an immersion blender directly in the pot.
- MELT THE CHEESE GRADUALLY: Add the cheese off the heat or over low heat so it melts slowly, keeping the texture smooth.
- DON’T SKIP THE FRESH LIME: Lime juice and zest really bring the flavors of this soup to life. Add it right before serving for the brightest flavor.
More Cozy Soups for Dinner
If you’re looking to add some more comforting dinner soup recipes to your repertoire, we’ve got some classics for you to try.
Split pea soup, delivers smoky ham flavors and satisfying comfort, and you can make it on the stovetop or in the Instant Pot. Minestrone soup with Italian sausage is rich, satisfying, and extra flavorful thanks to added pancetta and a splash of red wine. Italian wedding soup combines tender bite-sized meatballs and escarole in a light, flavorful broth, and classic French onion soup, with its sweet caramelized onions and gooey melted cheese, makes a delicious, restaurant-style treat.
Creamy Chicken Tortilla Soup
Ingredients
- 3/4 lb boneless, skinless chicken thighs, (or breasts)
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 jalapeño peppers, seeded and chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3-1/2 cups low-sodium chicken broth
- 1 can diced tomatoes (14.5-ounce), undrained
- 1 cup crushed tortilla chips
- 1/4 cup cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- 1 cup frozen corn
- 4 scallions, chopped
- 1 medium tomato, seeded and diced
- Juice and zest of 1 lime
- Tabasco sauce, optional
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a small stockpot over medium heat. Add the onion and cook until softened and translucent, 2 to 3 minutes.
- Add the jalapeños and cook for another 2 minutes until just tender. Stir in the garlic, cumin, coriander, and oregano, and cook for 1 minute more, just until fragrant. Season lightly with salt and pepper.
- Add the broth and chicken. Bring to a gentle simmer, cover, and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes (an instant-read thermometer should register 165°F).
- Transfer the chicken to a cutting board and shred with two forks. Set aside while you blend the soup.
- Stir in the diced tomatoes and crushed tortilla chips and simmer for 3 to 4 minutes for the chips to soften. Use an immersion blender to puree the soup until smooth (or transfer carefully to a countertop blender in batches). Return to the pot.
- Add the cream and cheese, stirring until melted and smooth. Return the shredded chicken to the pot with the corn and cook 2 minutes more to heat through. Stir in lime zest and juice, taste, and adjust seasoning with salt, pepper, and Tabasco if desired.
- Ladle into bowls and garnish with the reserved tomato, scallions, and a sprinkle of cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried it with the lime chips like you suggested and it was really good! I also used Rotel instead of plain diced tomatoes.
Hi Janie,
We’re happy to hear you liked the soup and appreciate the tip about the Rotel tomatoes. Thanks for taking the time to let us know.