Easy Creamy Chicken Tortilla Soup Recipe
Published Sep 20, 2024 Updated Sep 30, 2024
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Soup season is here, y’all and this Creamy Chicken Tortilla Soup is number one on my recipe rotation! I so look forward to the fall and winter seasons because I love making soup. This easy recipe can be made in 45 minutes and uses ingredients you most likely already have on hand. This recipe is both gluten and dairy-free.
Why You’ll Love This Creamy Chicken Tortilla Soup
If you’ve been around for a bit, you know I’m a sucker for a great soup recipe. This creamy chicken tortilla soup is so rich and tasty, it’s hard to believe how quick and simple it is to make. It’s warming and comforting and a recipe my whole family loves.
It’s got all the fixins for an easy soup: tender chicken breast, veggies, and delicious seasonings topped with crunchy homemade tortilla strips. Plus, you can whip it up right on the stove—no need for an instant pot or slow cooker. Let’s dive in!
Want more comforting soup recipes? Try this Creamy Sausage Soup or this Creamy Chicken Fajita Soup.
Ingredient Notes
- large chicken breasts or cooked shredded chicken: I used white meat chicken for this recipe, but you can use a mix of white and dark meat or substitute chicken thighs.
- dairy-free cream cheese: I used Kite Hill but you can substitute regular cream cheese.
- olive oil
- yellow onion
- tomato paste
- minced garlic cloves
- red bell pepper
- jalapeño pepper (optional for heat)
- ground cumin
- homemade taco seasoning: Or use a store-bought packet.
- diced tomatoes
- Rotel diced tomatoes with green chiles
- chicken broth
- black beans: Feel free to use pinto beans instead if preferred.
- canned corn kernels: Sweet corn or any other variety will work.
- coconut milk full-fat: You can use heavy cream if you’re not dairy-free.
- nutritional yeast for a cheesy flavor: Use shredded cheddar cheese if not dairy-free.
- fresh lime juice
- salt and black pepper to taste
Garnish
- fresh cilantro chopped
- tortilla strips store-bought or homemade
- avocado slices
- chopped green onions
- lime wedges
Homemade Tortilla Strips
- corn tortillas
- avocado oil
- salt to taste
Step-by-Step Instructions
Soup
Step 1: Heat the olive oil over medium heat in a large pot (or Dutch oven). Add the diced onion and sauté until soft, and translucent; about 5 minutes. Add the minced garlic, red bell pepper, and jalapeño (if using), and sauté for another 3-4 minutes.
Step 2: Stir in the cumin, taco seasoning, and tomato paste. Cook for 1 minute until fragrant.
Step 3: Pour in the diced tomatoes with their juices, the Rotel with green chilies, and the vegetable broth. Stir well to combine. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld (allow flavors to combine).
Step 4: Stir in the black beans, corn, cream cheese, and coconut milk. Simmer for another 5-10 minutes or until everything is heated through.
Step 5: Stir in the nutritional yeast and lime juice. Taste and adjust seasoning with salt and pepper as needed. Add in the shredded chicken.
Step 6: Finish off your soup with a dollop of sour cream (dairy-free or regular). Ladle the soup into bowls and top with tortilla strips, fresh cilantro, jalapenos, and avocado slices if desired. Enjoy!
Tortilla Strips Instructions
Step 1: Preheat your oven to 375°F (190°C). Oil the Strips: Place the tortilla strips in a large bowl. Drizzle with the oil and toss until all the strips are lightly coated. Spread the tortilla strips out in a single layer on a baking sheet. Try to avoid overlapping them so they crisp up evenly.
Step 2: Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the strips are golden brown and crispy. Stir them halfway through baking for even cooking. Remove the tortilla strips from the oven and sprinkle with salt immediately while they’re still warm.
Mac’s Pro Tips
Expert Tips
- You can use canned chicken, fresh chicken breast, or rotisserie chicken for this recipe.
- If you aren’t dairy-free you can use full-dairy ingredients.
- Add red pepper flakes for added spice.
- This soup is very versatile. You can add favorite toppings like avocado, sour cream, or any of your favorite herbs to garnish this creamy chicken soup.
Serving Tips
- Serve this easy chicken tortilla soup recipe warm, topped with homemade tortilla strips (the more the merrier in my opinion!) and your favorite garnishes or cheese – dairy-free or regular cheddar, mozzarella, or Mexican blend.
- This soup is so filling by itself but when I’m having people over or want to serve it with something, I like to make a green salad and use my Homemade Dairy Free Keto Ranch Dressing Recipe for the dressing; it’s so darn good!
Storage Tips
To reheat this soup, just pull it out of the fridge and either leave it in the container it’s in or put it in a microwave-safe bowl. Cover it, then microwave in 30-second bursts, stirring after each round, until it’s reached your desired temp! You can also reheat this soup on the stove using a pot.
Store leftover soup in an airtight container in the fridge for 3-5 days.
This soup freezes really well for up to 3 months. I recommend not adding in the crispy tortilla strips until you are ready to serve the soup.
Recipe FAQs
Yes! You can use regular cream cheese, dairy-free cream cheese (as the recipe states), or even fat-free cream cheese.
Yes! If you want to make this creamy chicken tortilla soup recipe in your crock pot simply follow steps 1 – 2 and then add everything to your crock pot (minus the homemade tortilla strips and any garnishes you want to top your soup with) and let it cook either on high for 6-8 hours or on low for 4-5 hours.
Absolutely! Make this soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
Healthy can mean different things to different folks, but for me, this soup is a better choice than store-bought options or other creamy chicken soup recipes. It’s lower in calories and uses whole foods. In this recipe, I use coconut milk instead of heavy cream, which makes it lighter. Plus, with chicken and black beans, it’s packed with protein!
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Easy Creamy Chicken Tortilla Soup Recipe
Ingredients
- 2 large chicken breasts or 2.5 cups shredded chicken
- ½ cup dairy-free cream cheese I use KiteHill
- 1-2 tablespoons olive oil
- 1 medium onion diced
- 2 tbsp tomato paste
- 3-4 cloves garlic minced
- 1 large red bell pepper diced
- 1 large jalapeño seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 2 tbsp homemade taco seasoning or 1 packet storebought
- 1 14.5 oz can diced tomatoes, with juices
- 1 10 oz. can Rotel diced tomatoes with green chilies undrained
- 4-5 cups chicken broth
- 1 15 oz black beans drained and rinsed
- 1 15 oz can corn kernels drained
- 1 cup coconut milk full-fat for creaminess
- 1/4 cup nutritional yeast for a cheesy flavor
- 1 lime jucied
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Tortilla strips store-bought or homemade, for garnish
- Avocado slices optional, for garnish
Homemade Tortilla Strips
- 4 corn tortillas cut into ¼ inch strips
- 2 tablespoons of avocado oil
- Salt to taste
Instructions
Soup
- Sauté the Vegetables: Heat the olive oil over medium heat in a large pot. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic, red bell pepper, and jalapeño (if using), and sauté for another 3-4 minutes.
- Add the Spices and Tomato Paste: Stir in the cumin, taco seasoning, and tomato paste. Cook for 1 minute until fragrant.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juices, the Rotel, and the vegetable broth. Stir well to combine. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.
- Add Beans, Corn, Cream Cheese, and Coconut Milk: Stir in the black beans, corn, cream cheese and coconut milk. Simmer for another 5-10 minutes or until everything is heated through.
- Add Nutritional Yeast and Lime Juice: Stir in the nutritional yeast and lime juice. Taste and adjust seasoning with salt and pepper as needed. Add in the shredded chicken.
- Serve: Ladle the soup into bowls and top with tortilla strips, dairy-free sour cream or Greek yogurt if not dairy free, fresh cilantro, lime juice, jalapenos, and avocado slices if desired.
Tortilla Strips Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).Oil the Strips: Place the tortilla strips in a large bowl. Drizzle with the oil and toss until all the strips are lightly coated.
- Bake the Strips: Spread the tortilla strips out in a single layer on a baking sheet. Try to avoid overlapping them so they crisp up evenly. Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the strips are golden brown and crispy. Stir them halfway through baking for even cooking.
- Season: Remove the tortilla strips from the oven and sprinkle with salt immediately while they’re still warm.
Notes
Expert Tips
- You can use canned chicken, fresh chicken breast, or rotisserie chicken for this recipe.
- If you aren’t dairy-free you can use full-dairy ingredients.
- Add red pepper flakes for added spice.
- This soup is very versatile. You can add favorite toppings like avocado, sour cream, or any of your favorite herbs to garnish this creamy chicken soup.
Serving Tips
- Serve this easy chicken tortilla soup recipe warm, topped with homemade tortilla strips (the more the merrier in my opinion!) and your favorite garnishes or cheese – dairy-free or regular cheddar, mozzarella, or Mexican blend.
- This soup is so filling by itself but when I’m having people over or want to serve it with something, I like to make a green salad and use my Homemade Dairy Free Keto Ranch Dressing Recipe for the dressing; it’s so darn good!
Storage Tips
- Store leftover soup in an airtight container in the fridge for 3-5 days.
- This soup freezes really well for up to 3 months. I recommend not adding in the crispy tortilla strips until you are ready to serve the soup.
- To reheat this soup, just pull it out of the fridge and either leave it in the container it’s in or put it in a microwave-safe bowl. Cover it, then microwave in 30-second bursts, stirring after each round, until it’s reached your desired temp! You can also reheat this soup on the stove using a pot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Is there another dairy free milk besides coconut you would recommend?
Soy milk is a great alternative to coconut milk. It’s also plant-based and has a slightly lower fat content than coconut milk. I’ve also used Silk’s Heavy Whipping Cream alternative in recipes.
This looks great and I can’t wait to make this for tonight and leftovers tomorrow!
This soup make excellent leftovers. Hope you enjoy!
Quick and easy and yummy!!
Thank you!!!