The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

January 12, 2019

As an Amazon Associate I earn from qualifying purchases.
823shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

A creamy, flavor-packed chicken soup infused with Mexican spices and topped with crunchy tortilla chips, sour cream and shredded cheese – it’s the ultimate comfort soup!

chicken tortilla soup recipe from scratch best creamy mexican

There must be a million and one recipes out there for Chicken Tortilla Soup.  Some are creamy, some are brothy.  Many of the creamy ones use Velveeta cheese and/or canned condensed soups.  This recipe uses neither.  Made from scratch and positively packed with flavor, you’re going to love it!

I created this Creamy Chicken Tortilla Soup by way of request (“Make a Request!“) from Linda Manning who wanted a flavorful version that she could make at home.  Quality broth, the right quantity and balance of spices and the inclusion of masa harina all contribute to an exceptional flavor.  The masa harina doubles as both a thickening agent as well as imparting a fabulous “corn” flavor.

We’re in the dead of Winter here in WA and few things are received with more enthusiasm than a bowl of hot “comfort” soup. And when you combine something that’s creamy, packed with flavor, and topped with crunchy tortilla chips, sour cream and shredded cheese, you’re sure to have a winner!

chicken tortilla soup recipe from scratch best creamy mexican

Let’s get started!

This first step is optional but highly recommended.  Since you have to cook the chicken to shred it anyway, why not make your own chicken stock while you’re at it?  It’s super simple and you can’t beat the flavor.  Whether you make your own or buy it, using quality chicken broth is key.

Use a large bone-in, skin-on chicken breast (you’ll need those components for the most flavorful broth), about 1-1 1/2 pounds, or the equivalent of dark meat bone-in, skin-on chicken pieces.  Add 3 cups of water (this will condense down to about 2 cups after it’s done), a large stick of celery and a large carrot, cut into thirds.  Add a medium yellow onion, quartered.  Add a clove or two of garlic, cut in half, a bay leaf, and a few whole black peppercorns.  (Salt will be added later to the soup.)  I just let this simmer on low all day in my slow cooker, about 6 hours.  Alternatively, bring it to a boil in a stock pot, reduce the heat to low, cover, and simmer for an hour.  Discard the vegetables, bay leaf and peppercorns.  Remove the skin and bones from the chicken and shred the meat.  Set the meat aside and reserve the broth.

Chicken Tortilla Soup prep 9

Saute the onions in the butter until tender, about 7 minutes, then add the garlic and saute for another minute.  Add the flour and the masa harina and stir until incorporated with the onion mixture, cook for 1 minute.

Add the chicken stock gradually, whisking constantly to prevent clumps, then add the evaporated milk.  Simmer until slightly thickened.  Add the shredded chicken and stir to combine.

Add the corn, beans, and salsa.  Add all the spices.

Stir to combine.  Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes.  Add the shredded cheddar cheese, sour cream, and the fresh cilantro and stir until the cheese is dissolved and the soup is heated through, another minute.  Add salt and pepper to taste.

Note:  Leftovers will be thicker when reheated.  Add some extra chicken broth or milk accordingly.

Serve hot topped with sour cream, shredded cheddar cheese, some fresh chopped cilantro, and crumbled tortilla chips.

Enjoy!

chicken tortilla soup recipe from scratch best creamy mexican

 

Pin Me!

Creamy Chicken Tortilla Soup

Kimberly Killebrew
A creamy, flavor-packed chicken soup infused with Mexican spices and topped with crunchy tortilla chips, sour cream and shredded cheese - it's the ultimate comfort soup!
Print Recipe
5 from 10 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Mexican
Servings 4

Ingredients
 
 

  • Shredded chicken from 1 large chicken breast (1-1 1/2 pounds)
  • 2 tablespoons butter
  • 1 small yellow onions ,chopped
  • 1 clove garlic ,minced
  • 2 tablespoons masa harina
  • 2 tablespoons all-purpose flour
  • 2 cups good quality chicken broth (see pictured instructions in blog post for making homemade chicken broth out of the chicken breast - since you're cooking the chicken anyway, make some excellent broth out of it!)
  • 1 12 oz can evaporated milk
  • 1 1/4 cup salsa
  • 1 15 oz can whole kernel corn
  • 1 15 oz can black beans (drained and rinsed to prevent soup discoloration)
  • 1 teaspoon cumin
  • 1 1/2 teaspoons ancho chili powder
  • or Best Homemade Chili Powder (recommended)
  • 1 1/2 teaspoon salt
  • 1/4 freshly ground black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro ,chopped
  • sour cream, shredded cheddar cheese, cilantro and tortilla chips for serving

Instructions
 

  • Heat the butter in a Dutch oven over medium-high heat and saute the onion until tender, about 7 minutes. Add the garlic and saute for another minute.
  • Add the masa harina and flour and stir to combine. Cook for 1 minute. Gradually add the broth, whisking constantly to prevent clumping. Add the evaporated milk and simmer until slightly thickened.
  • Add the shredded chicken, salsa, corn, beans, and all the spices. Stir to combine, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes, stirring frequently. Add the shredded cheese, sour cream, and cilantro, stir to combine and warm through for another minute. Add salt and pepper to taste.
  • Serve hot topped with sour cream, shredded cheddar cheese, chopped fresh cilantro and crumbled tortilla chips.
  • Note: Leftovers will be thicker when reheated. Add some extra chicken broth or milk accordingly.
Keyword Chicken Tortilla Soup
Tried this recipe?Click HERE to rate it!

 

823shares
  • Share
  • Tweet
  • Email

Filed Under: Affiliate, All Recipes, America, By Country or Region, Chicken, Disclosure, Food, Latin & South America, Main Dishes, Mexico, Soups & Stews, Western Europe Tagged With: cheese, chicken, chicken tortilla soup, chile powder, creamy, masa harina, Mexican, soup, tortilla, tortilla chips

« BEST Chili Powder (From Scratch)
Pickled Onions (English Pub Style) »

48 Responses

  1. Roberta Simmons says

    November 16, 2019 at 9:20 am

    This soup is amazing. So easy to make and, just as described, packed with flavor. Everywhere I have taken it, I get many requests for the recipe.

    One “tip” I can offer is that parsley can be substituted for cilantro, and it is still wonderful. My husband cannot eat cilantro, and I know many people who don’t like it either. Hence, my tweak. When serving it to a group, you might want to consider doing this. For the topping, I used Italian parsley.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 16, 2019 at 11:57 am

      I’m so glad everyone has enjoyed it, Roberta, thank you! Thanks also for the feedback about the parsley.

      Reply
  2. Daniel says

    November 13, 2019 at 3:57 pm

    Hi Kimberly –

    The recipe looks great! Any opinion or suggestion regarding make this recipe in the slow cooker? Thanks!

    Daniel

    Reply
    • Kimberly @ The Daring Gourmet says

      November 13, 2019 at 4:45 pm

      Hi Daniel, you can, but without having tried it myself I’m hesitant to make specific recommendations about the adjustments you’d need to make.

      Reply
  3. Marian says

    February 3, 2019 at 4:36 pm

    This is a really great Chicken Tortilla soup! I had part of roast chicken leftover so boiled it to make broth and use the meat in the soup. Easy and I had every thing except the mass haring on hand but did find it! This will be a regular on out table. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 3, 2019 at 5:04 pm

      Wonderful, Marian, thank you so much!

      Reply
  4. Lucy says

    January 30, 2019 at 9:58 am

    This was so delicious and easy to make. I cooked the chicken in my Instant Pot, and used the saute feature to cook it and keep it warm. I only used a T. of sour cream and it was really creamy. My family is not big on soup, but they really loved this recipe. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 30, 2019 at 10:01 am

      I’m so happy to hear that, Lucy, thank you, and thanks also for the IP info!

      Reply
  5. Chrissie Baker says

    January 16, 2019 at 3:33 am

    This soup looks like the perfect way to warm up after being out in the cold! Simply delicious!

    Reply
  6. Patricia says

    January 15, 2019 at 8:47 pm

    What a great soup! I love all the spices you’ve used. Looks amazing!

    Reply
  7. Cathy says

    January 15, 2019 at 7:27 pm

    Chicken Tortilla is one of our favorites! I love the creaminess of this one!

    Reply
  8. Dorothy says

    January 15, 2019 at 6:11 pm

    Chicken tortilla soup is a family favorite. They are going to love this creamy version!

    Reply
  9. Brandy O'Neill says

    January 15, 2019 at 3:36 pm

    Can’t wait to try this. Great to make on these cold nights!

    Reply
  10. Des says

    January 15, 2019 at 10:28 am

    I would love a giant bowl of this right now. It is bitterly cold outside and this would warm me right up.

    Reply
  11. Taylor W. says

    January 14, 2019 at 12:50 pm

    Looks like SO creamy and delicious! It’s snowy here, so I could definitely use a big bowl of this right now!

    Reply
  12. Kara says

    January 13, 2019 at 9:20 pm

    We love soups this time of year, and this looks like one my whole family would enjoy! It looks hearty, delicious, and perfectly spicy!

    Reply
  13. Beth Klosterboer says

    January 13, 2019 at 3:54 pm

    I love that I can make this at home and control the spice. I have wimpy taste buds but enjoy all the flavors in this soup.

    Reply
  14. kim says

    January 13, 2019 at 10:00 am

    I love Chicken Tortilla Soup, but I’ve never tried a creamy one! Thanks for the recipe!

    Reply
  15. Sommer says

    January 13, 2019 at 7:11 am

    Love this soup this time of year! Comforting, hearty, and seriously delicious!

    Reply
  16. Ruth Danubio says

    June 20, 2018 at 4:25 pm

    What is Masa Harina and where can I buy it?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 20, 2018 at 10:19 pm

      Hi Ruth, masa harina is lime-treated corn flour and you can find it in most large grocery stores in the Mexican foods section or you can find it online: https://www.amazon.com/gp/product/B00119PYMS?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B00119PYMS&th=1

      Reply
  17. Carol Wydra says

    November 3, 2017 at 5:49 am

    I’m making it today. Can this soup be frozen? I have adult children ….when they visit they “shop” my freezer for homemade soups and chili😄 I know they would love this cold weather insulator.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 3, 2017 at 12:44 pm

      Hi Carol, it sounds like it’s a real treat for your grown kids to come home and find that treasure trove of delicious food in your freezer :) For this particular soup I wouldn’t recommend freezing it. Dairy-based soups generally don’t do very well frozen – they tend to develop a grainy texture and separate once defrosted and reheated.

      Reply
  18. Maryanne | the little epicurean says

    January 6, 2017 at 6:19 pm

    I could really go for a bowl or two. It’s been so cold lately and my body has been craving soup!

    Reply
  19. Lauren says

    January 6, 2017 at 12:47 pm

    This looks great! Tortilla soup is one of my favorites.

    Reply
  20. Sandi G says

    January 6, 2017 at 11:37 am

    This creamy soup looks incredible. I hate condensed soups too so thank you for this.

    Reply
  21. Angie | Big Bear's Wife says

    January 6, 2017 at 10:15 am

    oooo we use to serve Chicken Tortilla Soup at a restaurant I use to work at. It was one of our most popular ones! yum! love how simple this is.

    Reply
  22. Lauren @ Hall Nesting says

    January 6, 2017 at 7:58 am

    I would have never thought about using masa harina for this! I like that you didn’t use velveeta to make it creamy too

    Reply
  23. Sabrina says

    January 6, 2017 at 12:30 am

    What a perfect warming soup for when it gets cold outside! Yum!

    Reply
  24. Bill Curren says

    October 24, 2014 at 1:02 pm

    I have made this twice now, I always double the broth so it goes further. It is without a doubt the best tortilla soup I have ever had. This time I made some bread bowls to put it in, just can’t wait.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 24, 2014 at 1:06 pm

      Bill, you’ve made my day! And just the mention of bread bowls makes me want to run to the store to gather up the ingredients to make some more myself! :)

      Reply
  25. Serena Ball says

    February 26, 2014 at 8:25 pm

    Made this tonight for a new mom…and my family…made a double batch. It was a hit!

    Reply
    • The Daring Gourmet says

      February 26, 2014 at 9:46 pm

      Fantastic! I’m thrilled that you chose this soup to make for the new mother – congratulations to her and thank YOU for making it and for your feedback! Best, Kimberly

      Reply
  26. Anonymous says

    December 30, 2013 at 10:38 am

    Tried this last week. DELICIOUS!!

    Reply
    • The Daring Gourmet says

      December 30, 2013 at 11:23 am

      Thanks so much for making it and for your feedback!

      Reply
  27. Mrs. Rae says

    November 12, 2013 at 11:53 am

    Making this soup now. So easy, it’s been just 45 minutes so far, and I am just about done with it! It was first introduced to me when I was on maternity leave — a steaming pot of this makes a great gift for someone who just gave birth and has no energy to cook!

    Reply
    • The Daring Gourmet says

      November 12, 2013 at 2:12 pm

      I agree, any home-cooked meal makes a wonderful gift indeed to a new, tired mother! I’m so happy to hear you’re making this. It sounds like you must be making the chicken broth from scratch and that’s definitely the tastiest way to go!

      Reply
  28. Ayako says

    November 2, 2013 at 2:46 pm

    Hi Kimberly, I made this soup last night and absolutely loved it! Used chicken thigh w/skin and bone simply because it’s more affordable (organic meat is expensive you know)…simmered for a few hours to make broth, which was plenty. Substituted Masa Harina with regular flour as you suggested. Trader Joe’s vegetable tortilla chips with flax seed (my attempt to get son eat something nutritious just in case he refuses the soup) worked out great. Your recipes are very reliable, which I love. Thanks as always!

    Reply
    • The Daring Gourmet says

      November 2, 2013 at 9:11 pm

      Hi Ayako! Awesome!! Really, it makes me so happy to hear that and thanks so much for the compliment! :)

      Reply
  29. Joan Shamp says

    October 22, 2013 at 5:15 am

    My daughter introduced me to your recipes and I haven’t looked back starting with the Quinoa cake. I made this soup over the weekend and used a store bought “gluten free-hormone free” rotisserie chicken from COSTCO. It worked great and meant I had extra chicken to put into the soup. The soup was easy to make and tasted simply divine. I was hoping for leftovers but never had the chance. Thanks for another great recipe.

    Reply
    • The Daring Gourmet says

      October 22, 2013 at 8:13 am

      I’m so happy to hear that, Joan! And I want to give your daughter a big hug for introducing you to my site! The quinoa cake was a great place to start and the tortilla soup a great recipe to follow. So excited to have you and your daughter on board and look forward to more of your feedback as you have the chance to try more recipes!

      Reply
  30. Taylor @ greens & chocolate says

    October 10, 2013 at 2:49 pm

    Mmm a creamy chicken tortilla soup is one of my faves! I’m always grossed out by the addition of Cream of Chicken soup or Velveeta though, so I need to give this recipe a try. It’s definitely soup weather here in Minnesota, too!

    Reply
    • The Daring Gourmet says

      October 10, 2013 at 4:49 pm

      Hi Taylor! Condensed soups don’t gross me out – I think they taste great, actually! I prefer not to use them much simply because of their high sodium content and their often too long ingredient list, if you know what I mean. Velveeta cheese on the other hand…yeah, that one does gross me out a bit ;) Minnesota, cold oh yes! Some of my husband’s family, the Killebrew clan, lives there. We there a year and a half ago at Target Field for his grandpa’s memorial. Didn’t get to see much of the State, but I’ve heard it’s beautiful. I’m looking forward to seeing more of it in the future.

      Reply
  31. aileen says

    October 10, 2013 at 12:40 pm

    This soup is amazing, I saw it on pinterest today and immediately bought ingredients to make it. My family loves it too. I couldn’t find just a chicken breast with the bone-in and skin, so I used a variety pack that had the breasts, legs, and thighs (added an extra cup of water to cover everything). the chicken turned out so tender and delicious. The last time I tried to make a broth I used skinless chicken breasts–bad idea. This was so flavorful. Thank you for sharing this recipe!

    Reply
    • The Daring Gourmet says

      October 10, 2013 at 5:15 pm

      Hi Aileen! Wow are you quick!! I’m flattered that this caught your attention and that you’ve already made it. It’s so true, there’s NOTHING like homemade chicken broth and it makes a huge difference in the outcome of any soup. And yes, you can absolutely use any pieces of chicken. Thank you so much for making this soup and for your feedback!

      Reply
  32. jesusan says

    October 10, 2013 at 8:10 am

    This sounds wonderful. It’s not quite cool enough in far west TX for winter foods. It’s been getting pretty cool at night, but still mid 80s during the day. Our ‘severe clear’ (no clouds anywhere) weather here in the desert makes for big daily temperature fluctuations. I think severe clear is an alien concept in WA…

    Reply
    • The Daring Gourmet says

      October 10, 2013 at 8:22 pm

      Susan, I can’t even imagine 80 degree weather in October!! I guess it’s probably the same in Arizona where my husband’s from. Severe clear – yes, definitely a rare occurrence here in WA. But the Summers here are absolutely gorgeous and it makes putting up with the rain the rest of the year worth it. And the fact is, it really doesn’t rain as much as the stereotype suggests, but it’s quite alright with me if most people think that it does – it keeps paradise from being completely overrun :) Well, I imagine in a few weeks you’ll be enjoying “soup weather” too. It can’t stay hot down there forever! Or can it??

      Reply
      • jesusan says

        October 10, 2013 at 9:01 pm

        Well, Kimberly, we do have 12-months of golf weather here. But given that it’s the desert and at an elevation of about 4,000 feet, we do get cool daytime weather and occasionally get snow, or a really hard freeze like we did a couple of years ago. I think that probably November through March we wear long sleeves and pants. It’s not like living in the tropics. We will get to soup weather eventually. In the second week of September this year, we actually had Washington weather, multiple days of clouds and rain. And now we’ve got lots and lots of mosquitoes… especially out at Hueco Tanks, a local state park that is an oasis, where we still have several lakes where none usually exist. Actually one of the things I really love about living here is that we have plenty of sunshine in the winter. I’m pretty sure AZ is the same way as it is here. I’ve got a friend who lives in Phoenix, and what she’s said indicated that it is probably usually hotter than it is here, and it starts earlier and lasts longer.

        I’m looking forward to being able to make this soup.

        Reply

Add your Response Cancel reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

· Copyright © 2021 The Daring Gourmet - All Rights Reserved ·

Sign up for our newsletter!

Receive the latest recipes from The Daring Gourmet!

You have Successfully Subscribed!

(No SPAM, we'll never sell your email - we promise!)

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop