clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chicken tortilla soup in white bowl

Creamy Chicken Tortilla Soup

  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Mexican


The best creamy chicken tortilla soup with silky smooth tomato broth, corn, shredded chicken, and a delicious trio of spices. It’s so easy to make and tastes like no other tortilla soup!


  • 1 pound boneless, skinless, chicken breast, about 2 medium size breast
  • 3 Tbsp. olive oil, plus extra for chicken
  • 1 cup diced onion, about 1 medium
  • 1 cup diced carrots, about 2 medium
  • 1/2 cup diced celery, about 2 ribs
  • 2 garlic cloves, minced
  • 1 Tbsp. finely chopped cilantro
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 2 tsp. all-purpose flour
  • 1 (28 oz.) can crushed tomatoes
  • 4 cups chicken broth
  • 1 cup half and half
  • 1 cup frozen corn
  • Kosher salt and fresh black pepper
  • To serve: tortilla chips, sour cream, cilantro, queso fresco, lime wedges


  1. Preheat the oven to 400 degrees F.
  2. Rub the chicken breast with olive oil on both sides and season thoroughly with salt and pepper. Roast for 25-35 minutes or until cooked through. Cool slightly and shred the chicken using two forks.
  3. Heat olive oil in a large dutch-oven or soup pot. Add the onion, carrots, and celery with a pinch of salt and cook, stirring often, until onions are soft, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant.
  4. Add the cilantro, cumin, paprika, and chili powder and cook, stirring frequently, for about 30 seconds or until the flavors blend. Stir in the flour and cook, stirring constantly, for about 1 minute.
  5. Stir in the crushed tomatoes, chicken broth, and half and half, scraping down the bottom of the pot to release the browned bits. Season to taste with salt and pepper. Simmer, uncovered, for 15 minutes or until the vegetables are tender. Soup will reduce and slightly thicken.
  6. Transfer the soup to a high-speed blender and purée until smooth. You can also achieve this by using an immersion blender.
  7. Return the pureed soup to the pot and stir in corn and shredded chicken, and cook until heated through, 1-2 minutes. Serve with crushed tortilla chips, sour cream, cilantro, queso fresco, and squeeze of lime.


  • Chicken: to add even more flavor to the chicken, feel free to rub the chicken with your favorite tex-mex seasoning blend before baking. Also – you can completely skip step 1 and 2 and substitute 3 cups of shredded rotisserie chicken from the store. It’ll save you on prep time.
  • Leftovers: chicken tortilla soup will last in the refrigerator for 3-4 days in an airtight container. To reheat, pour into a saucepan over medium-low heat, stirring until warmed through. I do not recommend freezing the soup since it has cream in it. It can get grainy and separate when rewarmed.

Keywords: tortilla soup, mexican soup, creamy mexican soup