Go Back
–+ servings
a bowl of creamy chicken tortilla soup in a bowl topped with avocado, cilantro, and jalapeno slices.
Print Recipe
5 from 2 votes

Easy Creamy Chicken Tortilla Soup Recipe

Soup season is here, y’all! I so look forward to the fall and winter seasons because I love making soup. This recipe can be made in 45 minutes and uses ingredients you most likely already have on hand. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner/Soup
Cuisine: Mexican
Diet: Gluten Free
Method: Stovetop
Servings: 8 servings

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

Calories: 292kcal | Carbohydrates: 18g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 685mg | Potassium: 653mg | Fiber: 6g | Sugar: 4g | Vitamin A: 883IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 3mg