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A round white bowl of creamy chicken tortilla soup with a black spoon scooping up a spoonful, a linen napkin, a lime, and tortilla chips in the background.
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5 from 3 votes

Creamy Chicken Tortilla Soup

This easy tortilla soup recipe is a creamy blend of tender chicken, corn, and melted Monterey Jack cheese. Flavored with jalapeño peppers, garlic, cumin, and lime, it's ready in just 45 minutes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups
Cuisine: Mexican
Servings: 4 servings
Author: Lynne Webb

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

RECIPE SHORTCUT: You can easily substitute 1-1/2 to 2 cups of shredded rotisserie chicken in this recipe to save some time in the kitchen. 

Nutrition

Calories: 532 | Total Fat: 28g | Cholesterol: 111mg | Sodium: 532mg | Carbohydrates: 43g | Fiber: 6g | Sugar: 7g | Protein: 31g