Alright—picture this: it’s a rainy Thursday, the kind where you’d just as soon curl up with a giant blanket as do anything else. That’s when I first made this Creamy Chicken Tortilla Soup (Tex-Mex Comfort in a Bowl). I was craving something cozy but not, you know, mashed potatoes level heavy. The soup was an absolute hit. My neighbor actually wandered in because of the smell (which is a bit weird but she brought fresh cilantro, so I can’t complain). I still think about that day whenever I whip this up. Plus, something about the smell of cumin and garlic just makes my kitchen feel like home. Actually, if this soup had a love language, it’d be warming your cold toes and high-fiving your taste buds at the same time.
Why You’ll Honestly Love This
I make this when my family starts dropping not-so-subtle hints about “something Tex-Mex-y” for dinner. My kid calls it “nachos in a bowl” which honestly is pretty spot-on, but creamier (and with less mess on the rug). It’s also my go-to when I’m feeling a little lazy but want to look like I’ve made something epic. (Don’t judge; efficiency is a virtue, right?) And let’s be real, it’s saved my behind on days the fridge is looking pretty sad—I just swap in whatever’s lurking in there. I used to dread chopping onions for this, but my trick is decent kitchen goggles. Looks dorky, hurts a lot less.
Gather Up These Ingredients (Substitutions Very Welcome)
- 2 cooked chicken breasts, shredded (sometimes I cheat and grab a rotisserie chicken—it’s faster, and you can even use the dark meat if you’re into that)
- 1 tablespoon olive oil (honestly, I’ve used canola in a pinch, no regrets)
- 1 medium onion, diced
- 2 cloves garlic, minced (more if you’re a garlic superfan)
- 1 red bell pepper, diced (any color is fine—green is a bit sharper, yellow is sweet)
- 1 jalapeño, seeded and diced (optional; or just toss in 1/2 a teaspoon of chili flakes if you forgot to buy jalapeño like I always do)
- 4 cups chicken broth (homemade if you’re ambitious; boxed is totally fine—my grandma swore by Swanson’s, but honestly I just use whatever is on sale)
- 1 can (14oz) diced tomatoes with green chilies (I use Rotel but literally anything similar is grand)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 3/4 cup frozen corn (or canned, if that’s what you’ve got—or leave it out, I won’t tell)
- 1/2 cup heavy cream (in a pinch: half-and-half or whole milk, but cream is, well, creamier)
- 1 cup shredded cheese (cheddar, Monterey Jack, or whatever that orange bag is in your fridge)
- Handful of fresh cilantro, chopped (if you hate cilantro, just leave it out or sub with fresh parsley—no biggie)
- Juice of 1 lime (fresh is best, but the plastic lime works)
- For serving: tortilla strips/chips, and extra cheese, plus avocado if you’re feeling fancy
Here’s How You Make It (No Stress)
- Heat the oil in a big ol’ pot over medium heat—mine’s a Dutch oven but honestly, any large saucepan works. Toss in the onion and bell pepper. Sauté until they start to soften, about 5 minutes (this is when your kitchen will start smelling like you know what you’re doing).
- Add the garlic and jalapeño and stir about 30 seconds. Don’t worry if you accidentally brown the garlic a bit—it turns out more robust (I secretly like it that way).
- Stir in cumin and chili powder; cook a minute to wake up their fragrance. You could skip this step, but you’d miss out—it’s the difference between *good* and *dang good* soup.
- Dump in the diced tomatoes (juice and all), chicken broth, corn, and shredded chicken. Bring to a simmer (not a hard boil)—this is where I usually sneak a taste to check seasoning, and add salt or pepper as my mood dictates.
- Lower the heat. Let it bubble gently for, I dunno, ten minutes while you text your sibling back or lose a spoon in the dishwasher.
- Stir in heavy cream and cheese until melted and dreamy looking. Don’t worry if it gets slightly thick or the cheese is “a bit clumpy”—it’ll smooth out.
- Squeeze in lime juice, toss in cilantro, give it a stir. Taste again, because at this point I can never resist. You can adjust the lime/cilantro if you want, but I’ve found more is usually better.
- Spoon into bowls and top with tortilla strips, avocado, and more cheese. I tend to go wildly overboard with toppings, just a warning.
What I’ve Learned (and Occasionally Messed Up)
- If you try to sub cream with just skim milk, it just tastes… sad. I’ve done it. Don’t do it (unless you have to, in which case, no judgement!).
- Thickening too much? Splash of extra broth sorts it. Too thin? A bit more cheese (or more chips—life hack).
- I once tried coconut milk instead of cream. Not for me, but maybe you’re braver.
Variations I’ve Experimented With (and Occasionally Regretted)
- Adding black beans: solid choice, just dump in a can (drained and rinsed), adds heft.
- Switching chicken for leftover turkey after Thanksgiving—works way better than expected.
- Tried adding diced zucchini once… eh, didn’t love it. Too watery. Just being honest.
You Don’t Need Fancy Equipment
All you really need is a large pot and a decent knife. If you don’t own a soup pot, use your biggest saucepan—just watch for sloshing. Oh, and if you’re feeling ambitious, a stick blender gets the soup creamier (but honestly, I usually can’t be bothered). Forgot your cheese shredder? A fork and some elbow grease do the job.
How To Store (If You Actually Have Leftovers)
Keep leftovers in the fridge, covered, for up to 3 days, though honestly in my house it never lasts more than a day. Reheat on the stove or even in the microwave (the flavor is even better on day two, in my opinion). Just don’t freeze with the cream—it gets grainy, which is sort of a bummer.
How I Love to Serve This Soup
My family is obsessed with gigantic hunks of ripe avocado on top. Sometimes I add a heap of crushed tortilla chips for crunch—there are no rules here. On special Saturday nights, we make a “topping bar” with jalapeño slices, sour cream, pickled onions, and all kinds of cheese so everyone can go a little wild. And if you have access to tricks for keeping your avocados fresh, you’ll use them here!
What I’ve Learned Through (Occasional) Soup Disasters
- I once tried skipping the sauté stage to “save time.” Big mistake. You really need that flavor foundation—or it just tastes washed out.
- Trying to add the cream when the soup’s boiling? Nope—clumps, people. Always let it calm down first.
Real Life FAQs (You Know, From Actual Texts I’ve Gotten)
- Can I make this ahead? Yes! Actually, I think it tastes better the next day; just add fresh chips before serving.
- Is there a veggie version? Oh sure—skip the chicken, use veggie broth, maybe bulk up with beans or extra corn. It’s not exactly the same, but close enough.
- What if I don’t have diced tomatoes with chilies? Just use normal diced tomatoes and maybe add a pinch of cayenne or whatever hot sauce you like (Cholula is my go-to—can’t go wrong).
- Can I use pre-cooked chicken? Absolutely. Actually, it makes life easier; just don’t overcook it at the simmer stage, or it’ll go a bit rubbery.
- Can my kids eat this? Yup! Maybe hold off on the jalapeño or go easy on chili powder—it’s flexible. My little one likes making smiley faces with sour cream (messy but adorable).
And that’s it. Soup’s on! Honestly, I think if you try it once, you’ll be making it on every cold (or just lazy) night too. And hey, if you discover a combo better than mine, send me a note—I’m always game for a new twist.
P.S. Don’t forget good music while you cook! I usually go with something like All Songs Considered from NPR for background vibes. Makes chopping less tedious, I swear.
Ingredients
- 2 cups cooked shredded chicken breast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 cup frozen corn
- 1 cup canned black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 3/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
- 1 cup tortilla strips (for topping)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion, red bell pepper, and garlic, and sauté until the vegetables are soft, about 5 minutes.
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2Stir in ground cumin and chili powder, cooking for 1 minute to release the spices’ aroma.
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3Add shredded chicken, chicken broth, corn, black beans, and diced tomatoes. Bring to a simmer and cook for 15 minutes.
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4Reduce heat to low. Stir in heavy cream and shredded cheddar cheese until melted and the soup is creamy. Season with salt and black pepper to taste.
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5Ladle soup into bowls. Top with tortilla strips and fresh cilantro, if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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