This Creamy Chicken Tortilla Soup is cozy, comforting and crunchy with an abundance of Mexican peppers and spices. It’s an incredibly delicious make-ahead meal perfect for cooler days and crisp evenings.
When I think of fall, I think of soup. All I really want to eat is soup.
In fact, I eat a bowl of soup almost every day for lunch. I love the warming and comforting qualities a bowl of soup has on me.
This weekend I saw Trisha Yearwood make a creamy tortilla soup to serve after trick-or-treating.
My mom always made a big pot of chili for my brother and sister and our friends after we finished gathering our loot. Now I understand why she made chili.
Why is it Called Chicken Tortilla Soup?
Chicken Tortilla Soup is also known as sopa azteca (“soup of the aztecs”).
But the star ingredients are in the name – chicken and tortillas!
How Do You Thicken Chicken Tortilla Soup?
Some authentic recipes call for masa harina (corn flour) to thicken the soup.
Our recipe today relies on all-purpose flour and full-bodied chicken stock. Unlike regular tortilla soup, it gets its creamy factor by stirring in heavy cream at the very end.
The crushed tortillas added in the bottom of every soup bowl is the extra special touch.
Serving Suggestions
I remember feeling very grown-up topping my chili. My friends all loved it too.
It can be made ahead of time and kept on the stove over a gentle heat until everyone is ready to serve themselves a bowl.
Make ahead, can stay on the stove, lots of toppings, super fun.
How to Store Leftover Tortilla Soup
This Mexican tortilla soup actually tastes better over the next few days.
Store in an airtight container in the fridge for up to 4 days. Simply reheat over medium, stirring occasionally, until hot and bubbly.
To freeze, transfer to an airtight container, label, date and freeze for up to 3 months. Thaw overnight in the fridge and reheat as instructed above.
Creamy Chicken Tortilla Soup with Step by Step Instructions
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts cut into small pieces
- 1 tablespoon taco seasoning
- 3 tablespoons butter
- 1 onion chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 habanero pepper finely chopped
- 2 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper
- 3 tablespoons flour
- 1 32-ounce box chicken stock
- 2 cups half-and-half
- 1 can Rotel
- 1 can red kidney beans drained
- 1 can black beans drained
- 2 ears fresh corn or 1 cup frozen corn kernels
- 1/2 cup fresh cilantro
- Tortilla chips
- Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
- Sargento® Traditional Cut Shredded Pepper Jack Cheese
- Sour cream
- Avocado slices
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Toss chicken with taco seasoning and add to the pan in batches. When the chicken is browned, remove and transfer to a plate.
- Cook the rest of the chicken and set aside.
- Add butter to the empty pot and melt. Add onion, all peppers and garlic.
- Cook until soft, about 10 minutes.
- Add the spices and cook for an additional minute.
- Add the flour and cook for one minute longer.
- Next, add the broth and half-and-half. Bring to a bubble.
- Reduce heat to low, and add the chicken back to the pot. Add Rotel, beans and corn.
- Simmer for 20 minutes, being careful to not bring to a boil.
- Right before serving, stir in chopped cilantro.
- Crumble tortilla chips in the bottom of a bowl.
- Ladle soup on top and add a generous amount of cheese. Garnish with sour cream and avocado.
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