Creamy Chicken Tortilla Soup

Ingredients

• 10 ml (2 teaspoons)chilli powder
• 10 ml (2 teaspoons)paprika
• 5 ml (1 teaspoon)cumin
• 2.5 ml (1/2 teaspoon)onion powder
• 2.5 ml (1/2 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon), or to tasteCreole or Cajun seasoning, or cayenne pepper
• 56 g (4 tablespoons)butter
• 150 g (1 cup)chopped onion
• 15 ml (1 tablespoon)minced garlic
• 24 g (3 tablespoons)masa harina (corn flour) or plain flour
• 1.42 litres (6 cups)chicken stock or broth
• 340 g (1 can, 12 ounces)evaporated milk
• 473 ml (2 cups)half-and-half
• 305 g (1 can, 10.75 ounces)condensed cream of chicken soup
• 240 g (1 cup), to tastemild, medium or hot commercial or homemade salsa
• 425 g (1 can, 15 ounces), drained and rinsedblack beans
• 439 g (1 can, 15.5 ounces), drained and rinsedwhite beans
• 165 g (1 cup)whole-kernel corn, canned or frozen and thawed
• 198 g (1 can, 7 ounces), undrainedchopped green chillies
• 30 ml (2 tablespoons)chopped pickled jalapeño
• 560 g (4 cups)chopped or shredded cooked chicken
• 454 g (1 bag, 16 ounces)white corn tortilla chips
• 227 g (1 package, 8 ounces), shreddedpepper Jack cheese
• 227 g (1 package, 8 ounces), shreddedsharp Cheddar cheese
• 120 g (1/2 cup)sour cream
• to tastechopped coriander, optional
• to tastechopped pickled jalapeño, optional
• to tastechopped fresh avocado, optional

Instructions

1. 1

   Mix the seasonings

   Combine the chilli powder, paprika, cumin, onion powder, salt and Creole or Cajun seasoning or cayenne. Set the mixture aside.

2. 2

   Soften the onion

   Melt the butter in a soup pot over medium heat. Add the onion and cook for about 4 minutes, until softened, then add the garlic and cook for 1 minute more.

3. 3

   Cook the flour

   Add the masa harina or plain flour and the seasoning mixture. Cook, stirring, for 2 minutes.

4. 4

   Add the stock

   Gradually pour in the chicken stock, stirring until it is fully incorporated.

5. 5

   Add the dairy

   Stir in the evaporated milk, half-and-half and condensed cream of chicken soup. Bring the mixture to a boil.

6. 6

   Simmer the soup

   Stir in the salsa, black beans, white beans, corn, green chillies and pickled jalapeño. Bring the soup back to a boil, lower the heat to medium-low and simmer for 15 minutes.

7. 7

   Prepare the garnishes

   While the soup simmers, prepare the garnishes.

8. 8

   Heat the chicken

   Stir in the cooked chicken and heat through for another 5–10 minutes. Taste and adjust the seasonings.

9. 9

   Serve with toppings

   Crumble tortilla chips into individual bowls and ladle the soup over them. Add more crumbled chips, a pinch of each cheese and a dollop of sour cream. Finish with chopped coriander and any other desired garnishes.

What is creamy chicken tortilla soup?

Chicken tortilla soup is a Mexican-inspired soup commonly served with tortilla strips or chips. This version takes a particularly creamy, hearty approach, combining cooked chicken with beans, corn, salsa and a seasoned dairy-rich broth.

The method builds flavour by cooking the spices with onion, garlic and flour before adding liquid. That step helps the seasoning spread through the soup and gives the broth a fuller texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2360 calories, 100g protein, 180g carbs, 130g fat.

Chicken, beans and cheese provide much of the protein, while the beans, corn, salsa and tortilla chips contribute carbohydrates. Butter, half-and-half, evaporated milk, cheese, sour cream and chips account for much of the fat. For a more balanced plate, serve a bowl with a side salad and add tortilla chips to taste.

Build the seasoned base

Spice mix: chilli powder, paprika and cumin provide warmth, while onion powder and salt round out the flavour. Keep the cayenne or Creole or Cajun seasoning to your preferred heat level.

Flour: cooking the masa harina or plain flour with the butter, onion and spices for 2 minutes helps it blend into the broth. Stir as it cooks so the mixture does not catch on the bottom of the pot.

Add the liquids gradually

Stock: pour it in slowly while stirring, making sure the flour mixture is incorporated before adding more. This is the main step for avoiding lumps in the soup.

Dairy: the evaporated milk, half-and-half and condensed soup make the broth creamy. Once they are in the pot, bring the mixture to a boil as directed, then keep an eye on it as you add the remaining ingredients.

Let the beans and vegetables simmer

Vegetables: salsa, corn, green chillies and pickled jalapeño bring sweetness, tang and heat alongside the beans. The range of salsa heat lets you tailor the pot without changing the method.

Timing: simmer the mixture for 15 minutes after it returns to a boil. This gives the ingredients time to come together before the chicken goes in.

Check the chicken and seasoning

Cooked chicken: add it near the end and heat it through for 5–10 minutes. Because it is already cooked, the aim is to warm it rather than cook it for a long time.

Final taste: check the broth before serving and adjust the seasoning as needed. The salsa, stock and canned soup can all affect how much extra salt or heat you want.

Keep the toppings crunchy

Tortilla chips: put some crumbled chips in each bowl just before ladling over the soup. Adding them at the table keeps some crunch, while extra chips on top give each serving another crisp layer.

Cheese and sour cream: scatter both cheeses over the hot soup and add a dollop of sour cream. Coriander, extra pickled jalapeño and avocado are optional finishing touches.

What to serve alongside

This soup is substantial, so a simple green salad or sliced vegetables make a fresh contrast. For a more filling meal, serve it with the sour cream cornbread suggested with the recipe.

Set the chips, cheeses, sour cream and optional garnishes out separately if serving a group. Everyone can add toppings to suit their taste, and the chips stay crisp until they reach the bowl.

Recipe notes & tips

• Measure the spices before starting so they are ready to add together.
• Stir continuously as you gradually pour in the stock to help the flour mixture blend smoothly.
• Use mild, medium or hot salsa to set the soup's heat level.
• Prepare the garnishes while the soup simmers, as the method suggests.
• Add tortilla chips to individual bowls just before serving so some remain crunchy.

Variations

• Adjust the heat: choose mild salsa and omit the optional cayenne or extra jalapeño for a gentler bowl.
• Switch the flour: use masa harina for a corn note or plain flour as the alternative listed.
• Choose the beans: keep both kinds for variety or use more of one kind, while retaining the recipe's total quantity.
• Change the toppings: offer coriander, avocado and pickled jalapeño so each person can finish their bowl.
• Use homemade salsa: choose a mild, medium or hot version to suit your preferred spice level.

Common mistakes to avoid

• Adding stock too quickly: pour it in gradually and stir until each addition blends into the base.
• Skipping the flour cooking: stir the masa harina or plain flour with the seasoning for the full 2 minutes.
• Boiling unattended: watch the pot as the dairy mixture comes to a boil so it does not boil over.
• Overcooking the chicken: add the cooked chicken near the end and heat it through for only 5–10 minutes.
• Soggy chips: place them in bowls just before serving rather than simmering them in the pot.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, keeping tortilla chips and other toppings separate. Reheat the soup gently in a saucepan, stirring often, until hot throughout; add fresh toppings when serving.

Frequently asked questions