Tex-Mex flavors are always a hit in my home, so I make tortilla soup a lot! It’s easy, healthy and fast. This creamy chicken tortilla soup recipe came to me one day when I happened to have all the ingredients for tortilla soup handy, and as I started to cook, I noticed I had a little heavy cream that needed using up. Friends, it was SO good. Loaded with canned beans and canned corn, this recipe uses meat from a rotisserie chicken (leftover chicken works well, too) so it comes together in about half an hour!
I just love that this soup is so fast, so hearty, so easy, so creamy and so delicious! It makes wonderful leftovers, too. I usually make it on the stove top, because it’s so quick, but you can certainly make this recipe in a Crock-Pot, if you prefer.
Want an even simpler tortilla soup? Try my five-ingredient version, chipotle chicken soup, or for meatless Monday, try this vegetarian tortilla soup!
Ingredients & Substitutions
The exact measurements can be found in the recipe card at the bottom of this post.
- Chicken: Rotisserie chicken is great, so is leftover chicken! Or you can always just poach chicken for this purpose.
- Corn: I usually use one can of creamed corn and one can of sweet corn for extra creamy goodness, but when sweet corn is in season, I often use leftover corn on the cob in place of both cans.
- Beans: Canned black or pinto beans, or any mix that you like.
- Stock: Homemade stock is great, store-bought is fine!
- Enchilada sauce: When I’m feeling ambitious, I make my own enchilada sauce, but most nights I use store-bought.
- Onions & garlic
- Pantry spices: Cumin, chili powder, salt and pepper.
- Canned tomatoes: I love the smoky flavor that fire-roasted tomatoes give this soup, but regular diced tomatoes work fine, too.
- Cream: This is key! The cream makes it creamy. I wouldn’t sub. If you don’t want to use cream, just make regular tortilla soup. It’s yummy, too!
How To Make Creamy Tortilla Soup
- Sauté the onions and garlic.
- Add the chicken, stock, canned things and spices.
- Simmer for about 30 minutes.
- Stir in the heavy cream.
- Eat!
How To Store & Freeze
This soup makes wonderful leftovers! I actually love to make it ahead of time, because it gets even better after a day or two, and it will keep well in the fridge for up to five days. If you want to freeze this soup, it’s best to freeze it before adding the cream. Let it cool completely, then store it in the freezer for up to three months. To reheat it, let it thaw overnight in the fridge. Then, reheat it gently over medium-low heat, stirring occasionally. Stir in the cream after it is warmed through.
Add Ins + Toppings
You can make this soup your own in SO many ways! I love to serve it with tortilla chips on the side, or to crumble right into the soup. If you want to top it with cheese (and I do recommend that!) sprinkle the cheese on the soup as soon as you ladle it into the bowl. It will melt, and then you can add other toppings. I always put out lots of diced avocado, too.
I love to add extra veggies to the soup, too. Stir in veggies like diced bell peppers, zucchini, or even sweet potato when you add the canned ingredients.
More Easy Tex-Mex Soup Recipes
Follow Us For Even More
For more recipe inspiration, follow us on Substack, Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!
