I love making this Velvety Chicken Tortilla Soup Delight when I want something creamy, comforting, and full of bold flavor. The smooth, rich broth combined with tender chicken and warm spices creates a satisfying soup that feels both cozy and vibrant.
Why You’ll Love This Recipe
I appreciate how this soup balances creaminess with a gentle kick of spice. The shredded chicken makes it hearty, while the velvety texture gives it a comforting feel. I also enjoy how customizable it is, since I can adjust the heat level and toppings to suit my mood. It’s one of my favorite soups for cooler evenings or whenever I’m craving something filling and flavorful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chilies
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 cup heavy cream
Salt to taste
Black pepper to taste
Tortilla strips for serving
Fresh cilantro for garnish
Lime wedges for serving
Directions
I start by heating olive oil in a large pot over medium heat. I add the diced onion and cook until softened, about 5 minutes. I stir in the garlic and cook for another 30 seconds.
I place the chicken breasts into the pot and add the diced tomatoes, tomatoes with green chilies, black beans, corn, chicken broth, chili powder, cumin, and smoked paprika. I bring everything to a gentle simmer and cook for about 20–25 minutes, until the chicken is cooked through.
I remove the chicken from the pot and shred it with two forks. To create the velvety texture, I blend a portion of the soup using an immersion blender, leaving some chunks for texture. I return the shredded chicken to the pot and stir in the heavy cream.
I let the soup simmer for another 5 minutes and adjust the seasoning with salt and black pepper.
I serve it hot, topped with tortilla strips, fresh cilantro, and a squeeze of lime juice.
Servings and Timing
I find this recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: about 45 minutes
Variations
I sometimes add diced bell peppers for extra sweetness and color. When I want more heat, I include chopped jalapeños or extra chili powder. I also enjoy stirring in a small amount of cream cheese for an even richer texture. For a lighter option, I substitute half-and-half for the heavy cream.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat the soup gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, I add a splash of broth to loosen it. I can also freeze it for up to 3 months, though I prefer adding the cream after reheating for the best texture.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, I can stir in shredded rotisserie chicken and reduce the simmering time since it’s already cooked.
How do I make this soup thicker?
I blend a larger portion of the soup or add a small cornstarch slurry during simmering.
Is this soup very spicy?
I find it mildly spiced, but I can easily adjust the heat level by adding or reducing chili powder or green chilies.
Can I make this in a slow cooker?
Yes, I combine all ingredients except the cream and cook on low for 6–7 hours, then shred the chicken and stir in the cream at the end.
What toppings work best?
I love adding tortilla strips, shredded cheese, sliced avocado, sour cream, and fresh cilantro.
Conclusion
I love how this Velvety Chicken Tortilla Soup Delight combines creamy texture with bold, comforting flavors. The tender chicken, warm spices, and crunchy toppings create a balanced dish that feels both hearty and satisfying. It’s one of my favorite soups when I want something cozy with a little extra richness.
